You are currently viewing Bhindi Masala

Bhindi Masala


  • 20 tender ladies finger (bhindi)
  • To Be Ground Into A Smooth Paste
  • 1/2 cup roughly chopped roasted onion
  • 2 tbsp freshly grated coconut
  • 1 cup chopped coriander (dhania)
  • 2 tsp sugar
  • 2 tsp ginger-green chilli paste
  • 1/2 tsp turmeric powder (haldi)
  • 1 tbsp coriander-cumin seeds (dhania-jeera) powder
  • 2 tsp garam masala
  • 2 tsp roasted sesame seeds (til)
  • 1 tbsp lemon juice
  • salt to taste


  • Wash, dry and slit the ladies finger lengthwise.
  • Cut the ladies finger into half horizontally and stuff little prepared paste into each bhindi halve. Keep aside.
  • Heat a non-stick kadhai, add the bhindi and the remaining paste, mix well and cover and cook on a slow flame for 10 minutes or till they become soft, while stirring occasionally. Serve hot with rotis or parathas.

Leave a Reply