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Bhindi Masala

Bhindi Masala Related:   Asia, gluten-free, July 4th, low-fat, pareve, Shabbat, Sukkot, vegan, vegetables & legumes, vegetarian

Prep time: 15 min

Cook time: 30-35 min

Yield: 3-5 servings as side dish

User Rating:
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Rating: 4.0/4 (1 vote cast)

I remember markets during the summers in Alabama full of fresh okra waiting to be chopped up, deep fried and served alongside mac n’ cheese. This recipe mixes things up with the Indian version of fried okra, much tastier in my opinion. Once you get the hang of this recipe, you can use any vegetable combo you choose. Feel free to add or subtract spices for variations.


  • 2 tablespoons vegetable oil
  • 5 cups raw okra, cut into 1/2-inch discs
  • 1 onion, chopped
  • 1 small tomato, chopped
  • 1 cup potatoes, diced into 1-inch cubes
  • 1 teaspoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon whole cumin seeds
  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon red chili powder (to taste)
  • 1 teaspoon salt (to taste)
  • Fresh cilantro for garnish, chopped (optional)
  • Fresh coconut for garnish, shredded (optional)


  • Heat oil in a deep pan. Add okra and fry over medium heat for 15 minutes until okra pieces lose their moisture. Remove okra from pan and set aside. Add onions, tomatoes and potatoes to the leftover oil along with ginger, garlic and remaining spices. Cover and cook on medium heat until potatoes are soft, stirring every 2 minutes. Then add okra pieces to the mixture and stir. Cook over low heat for 3 minutes. Garnish with cilantro and coconut, if using. Eat plain, with yogurt, over rice or flatbread.

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