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Bhindi Masala Fry

Bhindi masala fry is a simple and easy stir fry recipe of okra, tomatoes and onion.

Course Side Dish
Cuisine Punjabi
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 People
Author Preeti Garg


  • 250 Gms Bhindi Ladyfinger/ Okra
  • 1/2 Cup Onion Chopped
  • 1/3 Cup Tomatoes Chopped
  • 2 Green Chilies Chopped
  • 1 Tsp. Ginger Finely Chopped
  • Salt to Taste
  • 1/2 Tsp. Coriander Powder
  • 1/2 Tsp. Turmeric Powder Haldi
  • 1/2 Tsp. Garam Masala Five Spice Masala
  • 1/2 Tsp. Raw Mango Powder Amchoor
  • 1/2 Tsp. Red Chili Powder
  • 1/2 Tsp. Cumin Seeds Jeera
  • 1/2 Tsp. Carom Seeds Ajwain
  • 1/4 Tsp. Asafoetida hing
  • 1 Tbsp. Vegetable Oil
  • 2 Tbsp. Mustard Oil


  1. Rinse and dry the bhindi with kitchen towel. Cut them into small pieces around half inch. 

  2. Heat the oil in non-stick pan, add chopped bhindis and saute for few minutes. Transfer into plate and Keep aside. 

  3. Heat the mustard oil in non-stick pan. When oil becomes hot, add cumin seeds, carom seeds, asafoetida and saute few seconds. 

  4. When they start crackle, add chopped onion, green chilies, and ginger and saute till to translucent. 

  5. Now add chopped tomatoes and saute till to mushy.

  6.  Add dry Indian spices and except salt and mix well. 

  7. When oil separates, Add chopped bhindis and salt and mix well. Cover and cook till to tender. Stir occasionally to avoid burnt. 

  8. Add lemon juice and mix well. Remove from the flame. 

  9. Serve bhindi masala with chapatis.