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Wednesday, October 21, 2009



Bhindi (ladiesfinger) - 1/2 kg.
Tomatoes -3
Onions -2
Ginger-garlic paste - 1/2 tsp.
Garam masala powder - 2 tsp.
Chilli powder - 1 tsp.
Coriander powder - 2 tsp.
Oil - 1 cup
Salt - as per taste


Chop onions finely. Puree tomatoes.

Cut bhindis to 1" long pieces. Deep fry in oil, sprinkle a dash of salt while frying, and keep it aside.

Heat a ladle of oil in a kadai, add chopped onions, and saute till onions translucent. Now add ginger-garlic paste and saute till it diffuses its raw smell. Add the pureed tomato and saute well till oil leaves the sides. Now add enough salt, chilli powder and coriander powder and fry for 3 minutes. Add garam masala and fry for a minute. Now, add fried bhindi and mix gently. Keep on heat for two minutes and remove from fire. Serve hot with chapathi, phulka or naan.

The bhindis, when deep fried should be crispy at the same time should not lose its colour also.


  1. Wow so tempting and mouthwatering...Yummy..........

  2. Wow.. so yummy it looks. lovely click too.

  3. Yumm, such a droolworthy bhindi masala..

  4. This is so mouthwatering... enakku ippovey saappidanum pola irukku... lovely click! :-)

  5. Slurp!!!love bhindi..great for chappathi...i bookmarked it..sure will try it.

  6. me n my family just luv okra n ur recipe luks mouthwatering.

  7. Looks wonderful. Should also be very tasty

  8. Looks like the restuarant Bhindi Masala - perfect with Phulkas!

  9. The secret lies in frying the onion and tomatoes well, and you should be patient till oil leaves the sides. By this time, it will get a good colour and when the masala powders are added,the gravy will become yummy.

  10. lovely bhindi masala shanthi, love them anytime with pulkas yes!!, looks very colourful too

  11. My favorite one...Looks yumm...

  12. Wow, yummy dish. Would be great with some rotis.

  13. I made 2 days back,just love it with roties!

  14. Looks so tempting! I have some Okra left in fridge, and I wanted to make this! I am gonna try your version!! :)

  15. wow the gravy looks so tempting..can i use chopped tomatoes from tin? will have to give it a try...

  16. Hi Shanthi..Thank You for this receipe..I tried doing it and came out well...Its my long time dream to do a Bhindi Masala similar to the Hotel one :). I have few doubts..you have mentioned that the seceret lies in frying the onions & tomatoes well,can you tell the app time to fry the tomatoes?... and I din't get the exact colour..I added a lit turmeric..is that the reason or any other seceret for this brown colour?

  17. The frying time dpends on one's stove condition and heat. Just fry till the oil leaves the sides. The raw smell will diffuse when fried till oil leaves the sides. The colour changes when turmeriuc powder is added. But you can also add a pinch of it.


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