Bhindi Masala, also known as Okra Masala or Vendaikkai Masala, is a popular Indian side dish that is loved across regions. The star of the dish is okra (ladies finger / bhindi)—a simple vegetable that transforms into a flavorful, satisfying curry when cooked with onions, tomatoes, and spices.
This semi-dry curry is perfect for pairing with chapati, roti, naan, or even rice. Unlike sambar or kuzhambu, Bhindi Masala is a quick stir-fry style dish that brings out the natural taste of the vegetable while infusing it with masala flavors.
Health Benefits of Okra:
Rich in fibre – helps with digestion.
Packed with vitamins C and K – supports immunity and bone health.
Low in calories – makes it a great option for weight-conscious diets.
Contains folate – important for overall cell health.
The beauty of Bhindi Masala is its simplicity. The okra is sautéed first to remove its sliminess, then combined with sautéed onions, tomatoes, and a spice blend.
Ingredients:
- Bhindi ( Vendakkai ) – 200 g.
- Onion – 1
- Tomato – 2
- Cumin seeds – ½ tsp.
- Ginger garlic paste – 1 tsp.
- Coriander powder – 3 tsp.
- Red chili powder – 2 tsp.
- Turmeric powder – ½ tsp.
- Garam masala powder – 1 tsp.
- Amchur powder – ¼ tsp.
- Coriander leaves – for garnishing
- Salt – to taste
- Oil – 2 tbsp.
Method:
- Wash and clean the bhindi well and wipe it with a clean cloth. There should not be any moisture.
- Cut the onion and tomatoes finely and keep aside.
- Cut the ends of okra and then cut into 1 inch length pieces.
- Heat a pan with 3 tsp oil. Add the okra and sauté over low flame for 8 minutes mixing frequently with a ladle for even cooking on all sides and transfer to a plate and keep aside.
- Add the remaining oil to the same pan and add cumin seeds and let it brown.
- Now add the onions and cook for a minute.
- Add theginger garlic paste and mix well and cook till the onions turns translucent.
- Add tomatoes and cook till the tomatoes turn mushy.
- Add coriander powder, turmeric powder, red chili powder, amchur powder, garam masala powder, salt and mix well till the mixture becomes dry.
- Sprinkle little water and let the masala cook over low flame till the raw smell disappears for about 3 minutes.
- Add the sautéed bhindi to the thick gravy. Mix well and let it cook for 2 more mins.
- Garnish with coriander leaves.
- Serve hot with chapathis or rotis.
Note:
- Wipe dry the okra before cooking. Otherwise the masala will become slimy.
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