Bhindi Masala

Prep Time
45 minutes
Cook Time
30 minutes
4 servings
  • ½ kg bhindi(okara) washed, wiped and cubed
  • 2 onions cut lengthwise
  • 2 tomatoes cut lengthwise
  • 1 tsp red chili
  • ½ tsp amchur (dry mango powder)
  • 2 tsp dhania and jeera powder
  • 2 tsp garam masala
  • salt to taste
  • haldi (turmeric) to taste
  • coriander as garnish
  • Mix all the dry masala and add to bhindi and steam.
  • The color should remain green. Amchur prevents the bhendi from becoming sticky.
  • Saute the onion in a kadai on high flame. When it browns, add tomato.
  • Add bhindi to this, and mix.
  • Garnish with coriander.
  • If you want the bhindi crisp then after steaming, bake in an oven for 5 minutes. Serve.


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