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Bhindi with Garam Masala

15 Jul

Bendakaya Garam Masala Vepudu.

Okra or Bhindi is a regular vegetable which tastes its best when cooked with different dry spices. Onion and various spices are first lightly cooked in tempered oil. Okra is chopped and then added to the onion along with minced garlic. Freshly ground spices makes this bhindi fry more flavorful.
Makes: 4 Servings of Bhindi with Garam Masala


Okra / Bhindi 15 – 20
Onion 1 small
Green Chillies 3
Garlic 3 Cloves
Cumin Powder 1 tsp
Coriander Powder 1 1/2 tsp
Turmeric Powder a big pinch
Garam Masala 2 tsps
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Oil 1 tbsp

Method of preparation:

Wash and pat dry okra.
Remove ends and chop okra / bhindi into inch long pieces.
Remove stems, wash and slice the green chillies.
Peel, remove ends and finely chop onion.
Peel and mince the garlic cloves.

Heat oil in a pan on medium high heat, add all talimpu ingredients in order.
When urad dal changes color, add onion and salt.
When onion turns little brown, add cumin powder, coriander powder, turmeric powder and garam masala.
Fry for few seconds and add green chillies and minced garlic.
After a few seconds, add chopped bhindi.
Mix thoroughly to let all the masala stick to the bhindi.
Add few tbsps of water and fry for few minutes.
When masala starts to dry out, add few more tbsps of water and fry again.
Fry till bhindi is soft and cooked.
Serve bhindi with garam masala over plain steamed rice or over roti.
Notes: Make sure bhindi is cooked before removing from heat.

Suggestions: If bhindi seems uncooked, add few more tbsps of water and cook covered till done.
Variations: For extra spice, finely chop the green chillies instead of slicing them.
Other Names: Bhendi Masala Fry, Lady’s Finger with Garam Masala, Dry Okra Masala.