Sanjeev Kapoor

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Bhindi Masala Recipe

Lady fingers with onions and spices

This recipe is from the book Khazana of Indian Recipes.

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking :

Bhindi Masala


  • Ladyfingers (bhindi)
    500 grams
  • Oil
    4 tablespoons
  • Cumin seeds
    1/2 teaspoon
  • Onions sliced
    2 large
  • Green chillies slit
  • Red chilli powder
    1 teaspoon
  • Coriander powder
    1 tablespoon
  • Turmeric powder
    1/2 teaspoon
  • Salt
  • Dry mango powder (amchur)
    2 teaspoons


Step 1

Wash and dry the bhindi or wipe with a wet cloth. Cut both the ends and cut into two inch long pieces. Slit the pieces horizontally without cutting them into two.

Step 2

Heat the oil in a kadai and add the cumin seeds. When they change colour, add the onions and saute till light golden. Add the green chillies and saute for half a minute.

Step 3

Add the bhindi and sprinkle the red chilli, coriander and turmeric powders. Mix well. Cook covered over low heat stirring occasionally.

Step 4

Add the salt and amchur. When the bhindi is almost cooked, increase the heat and cook for two minutes.

Step 5

Chef's Tip

Step 6

You may use tiny onions for this recipe. Peel and make deep cross cuts in onions and stuff with a mixture of turmeric powder, coriander powder, red chilli powder, salt and amchur. Use same stuffing for bhindi and cook covered, with a little oil and green chillies.

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