Bhindi Masala

Bhindi Masala by Kamla Thadani


1. Bhindi – 1kg
2. Green Methi – 400gms, ground or finely chopped
3. Green Coriander – 800gms, ground or finely chopped
4. Onion – 4, ground
5. Tomatoes – 2, pureed
6. Garlic Paste – 4 Teaspoons
7. Ginger Paste – 4 Teaspoons
8. Coriander Powder – 2 Teaspoons
9. Cumin powder – 1 Teaspoon
10. Turmeric powder – 1 Teaspoon
11. Salt – to taste
12. Green Chilies – to taste
13. Red Chili Powder – optional
14. Oil – 400ml


Cut the bhindi in1/2 inch pieces. Heat oil in a pan and fry the bhindi and keep aside. Retain about 3 tablespoons of oil in the pan. Heat it and add the dry spice powders, then add the ground ingredients and tomato puree and sauté till dry. Add 1 tablespoon of water to form a paste. Add the fried bhindi and sauté till properly mixed.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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