Bhindi Masala


  • 500 grams bhindi, washed and dried
  • 2 medium-sized onions, finely chopped
  • 2 medium-sized tomatoes, finely chopped
  • 2 green chilies, slit lengthwise
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust according to your taste)
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 3 tablespoons oil
  • Fresh coriander leaves for garnish



Trim the ends of the bhindi and slice them into thin, vertical pieces. Keep them aside.

Heat oil in a large pan or skillet over medium heat. Add cumin seeds and let them splutter.

Add the chopped onions and green chilies. Sauté until the onions turn golden brown.

Add ginger-garlic paste and cook for a minute until the raw smell disappears.

Add the chopped tomatoes and cook until they turn soft and mushy.

Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a couple of minutes.

Add the sliced bhindi to the pan. Mix gently until the masala coats the bhindi evenly.

Reduce the heat to low, cover the pan, and let it cook for about 15-20 minutes, stirring occasionally. This will ensure the bhindi is cooked thoroughly.

Once the bhindi is tender and cooked, sprinkle garam masala and give it a final stir.

Garnish with freshly chopped coriander leaves.

Serve hot with roti (Indian bread) or steamed rice.

Enjoy your delicious Bhindi Masala!

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