By Shreya Sarpal
January 29, 2026
Golden-edged bhindi melds with slow-cooked onions, ripe tomatoes, and desi spices in this bhindi masala recipe, giving a flavorful, dry sabzi that tastes like mom’s kitchen magic.
250 g bhindi (okra) 3 tbsp oil 1 cup thinly sliced onions 1 tsp ginger-garlic paste 1 cup finely chopped tomatoes 1 tsp red chilli powder ½ tsp turmeric powder 1 tsp coriander powder ½ tsp garam masala Salt to taste
Wash bhindi, wipe completely dry, and cut into medium pieces to prevent stickiness.
Heat oil and fry bhindi on medium heat until lightly crisp; remove and keep aside.
In the same pan, sauté the onions until golden, then add the ginger-garlic paste.
Add tomatoes, spices, and salt; cook until the masala thickens and releases oil.
Add bhindi back, toss gently, cook 3 minutes, and finish with garam masala.