Bhindi masala

A very easy and simple to make side dish for rotis.  Bhindi or okra is cooked in south indian style using coconut, tamarind and jaggery.


  • Ladyfingers or okra - 250 gms
  • Tamarind paste - 2 tablespoons
  • Turmeric powder - 1/4 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Oil - 2 tablespoons
  • Grated jaggery - 1 teaspoon
  • Salt to taste
  • Coriander seeds - 1 teaspoon
  • Whole red chillies - 3
  • Cumin seeds - 1/2 teaspoon
  • Methi seeds - 1/4 teaspoon
  • Grated coconut - 1/4 cup


Step 1

Wipe the ladyfingers with a clean cloth so that no trace of moisture is left. Cut the vegetable into 1 inch small pieces and set aside

Step 2

Heat 1 tablespoon of oil in a pan. Add coriander seeds, red chillies, cumin seeds, methi seeds and stir fry till light brown and aroma exudes. Add grated coconut and stir for half a minute on low flame.

Step 3

Remove from heat. Grind all the roasted ingredients without water to a coarse paste.

Step 4

Heat 1 tablespoon of oil in a kadai. Add mustard seeds. Once it stops spluttering, add ladysfinger pieces and cook uncovered for 8 to 10 minutes on a medium flame or till the vegetable is cooked.

Step 5

Add ground masala, salt and tamarind paste and mix well. Cook for another 5 minutes.

Step 6

Add grated jaggery and combine together. Remove from heat.

Step 7

Serve hot with rotis or rice.

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