Bhendi Masala

Finally, I’m back and hope to continue blogging regualry. I’d like to thank all my fellow bloggers , dear friends and family who checked upon me when I was away. I was ill for a few weeks and then work and then my camera stopped working altogether and thats why I was away.

This recipe is a favourite of mine as I added all the masalas I could think of into the bhendi fry and it was a fabulous marriage of the andhra masala and our very dear garam masala. I had to post this as my come back recipe. I didnt know what to call it so I called it ” Bhendi Masala”


15-20 Fresh Okra
1 teaspoon jeera/ jeelakarra/cumin
1 teaspoon garam masala
1/2 teaspoon red chilli powder(optional)
Oil , salt and turmeric to taste

To be ground into a paste:

1 tablespoon dessicated/ fresh scraped coconut
1 tablespoon peanuts
1 teaspoon sesame/til seeds
3 green chillies
1 tablespoon chopped coriander
1 teaspoon ginger


1. Wash thoroughly, pat dry and cut the ends of the okra and keep aside.
2. Heat oil in a wok and add the cumin seeds. Once they splutter, add the cut okra and fry till tender.
3. Meanwhile take all the ingredients for the paste and grind into a coarse paste and keep aside.
4. Add, turmeric, red chili powder, salt , garam masala and mix well.
5. Before , removing from heat, add the ground paste and let the paste blend and wait until the raw smell goes away.
6. Remove from heat, squeeze lime/lemon juice and serve with rotis or rice.

Note : The same paste can be used for other vegetables like bottle gourd, ridge gourd, eggplant, chayote. Use jeera, dhaniya powder instead of garam masala.


12 thoughts on “Bhendi Masala

  1. Asha says:

    Looks delicious!:))

    Welcome back, hope you are feeling well now. I was off too for 3 weeks, busy time of the year. Might be off again next week!

  2. Mansi says:

    hi Dee, it’s not too easy cooking bhindi correctly, as its very sticky, but you seem to have done it very well:) looks very delicious:)

    btw, do take a moment to catch a new event on my blog and would be glad if you could participate…

Leave a Reply

Your email address will not be published. Required fields are marked *