How To Make Bhindi Masala – A Stir Fried Okra And Onion Curry

This bindi masala recipe was a real hit at my house!

Bhindi Masala

A photo of Chef Kiran’s Bhindi masala

One of the best things about writing this blog is all of the great chefs I have met either online or in person. About a month ago I was contacted on Twitter by Chef Kiran Verma who owns and runs Kiran’s, a very popular Indian restaurant in Houston Texas. She very kindly offered to send me the recipes of some of the most popular dishes at her restaurant.

Following is her Bhindi masala recipe. I’ve never been all that crazy about okra but decided I had to give this one a go.

I drove down to our local Indian market on purchase the freshest okra I could find. The resulting dish was fantastic!

Whether you are an okra fan or not, you’ve simply got to give this dish a go.

By the way, if you ever get to Houston, you might like to try out Kiran’s. I’m sure going to.

If you enjoy this bhindi masala recipe, please be sure to let Chef Kiran know by using the share buttons below!

How To Make Bhindi Masala - A Stir Fried Okra And Onion Curry
Recipe type: Main or Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 450g (Lbs.) Fresh okra (small and tender, chopped small circular discs)
  • 1 red onion finely chopped
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 2 - 3 Green chili chopped very fine (take out seeds before chopping)
  • 1 medium firm Roma tomato roughly chopped
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt or to taste
  • 1 teaspoon mango powder
  • 1 fresh lemon
  • 1 teaspoon plus ½ tsp. (one for cooking, half for garnish)
  • Pickling Spices
  • ¼ tsp. mustard seeds
  • ¼ tsp. methi (fenugreek) seeds
  • ¼ tsp. kalonji (onion) seeds
  • ¼ tsp. fennel seeds
  • ¼ tsp. coriander seeds
  • 3 dried whole red chili
  1. Heat cooking oil over high heat until it has reached a smoking point.
  2. Turn down to medium heat and add all the pickling spices.
  3. Add the onions. Sauté until clear.
  4. Now add ginger and garlic and sauté for about 30 seconds.
  5. Toss in the okra, salt, mango powder, coconut and green chili and chopped tomatoes.
  6. Squeeze the juice over the top.
  7. Sauté until the okra is tender.
  8. Garnish with coconut.
  9. Enjoy with bread or naan.


Cooking Notes

Okra is at its peak in the summer.
When selecting okra, make sure okra is small and tender.
To save time, you can flash fry the okra in clean vegetable oil at 375 degrees, before adding to the spice and onion mixture.


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  1. says

    For anyone who can’t get fresh okra, or just wants some for a stand-by, my Indian shop sells bags of frozen okra. I was very dubious but had to try it when they had no fresh, and it is very acceptable.

  2. Valerie says

    Wondering how this would work using the increasingly fashionable, healthy and more widely stocked coconut oil (hard in cool temps and liquid when somewhere hot) – especially as she garnishes with coconut. Goes further than other oils, so use very sparingly.

    New to this site (via a retweet I received). Would like to see more vegetarian options and your use of coconut oil as a frying/flavouring medium.

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