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Bhindi Masala (Dry) By Shai Ayoub

Updated: Feb 9, 2021

Bhindi Masala (Hot and Dry)

I absolutely adore okra. I was never a fan of this tropical vegetable as I was growing up as I was put off by the remarks associated with this this vegetable “slimy”

But every time my mother made this dish the aroma was divine. One day I decided to try this with roti as the aroma had me salivating. I have never looked back.

I can honestly say that I have never come across slimy okra. The trick is to either fry them first and/or put them in right at the end once the base is almost cooked. Always cook on a moderate high heat.

This is also a great budget meal with the frozen okra costing £1.00 a packet from the supermarket!


1/2 to 1 cup vegetable oil

1 tsp cumin seeds

1 large onion finely sliced

1 tbsp ginger garlic paste

1/2 tsp cumin powder

1 tsp crushed coriander seeds

1 tsp red chilli flakes

1/2 tsp chilli powder

1/4 tsp tsp turmeric

1 tbsp kashmiri basaar

Salt to taste

100 ml 1/4 can tomato passata

Pinch kasuri methi

1/2 tsp Garam masala

300g frozen okra - I used the Shana brand. This recipe can also be made with fresh okra


1. Heat the oil in the pan, when warm add the cumin seeds and let sizzle, should take 30 seconds.

2. Add the onion and saute 5 minutes (do not brown the onions).

3. Add the spices and stir 30 seconds.

4. Add the tomato passata and cook until oil leaves the sides approximately 5-7 minutes.

5. Add the frozen okra (you may fry the okra first if you prefer but I don’t mind throwing it straight in).

6. Stir well cover and cook 5 minutes on moderate heat.

7. Gently rub the kasuri methi in to the dish and stir.

8. Cover cook a further 5 minutes.

9. Sprinkle the Garam masala and serve hot with chappatis


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