What is Bhindi?

Bhindi = okra

Timmi’s Tips and Tricks

Can I use frozen okra?

Yes! If you do use frozen okra, allow the okra to cook a bit further before adding salt. Follow the instructions in the recipe to add the rest of the spices, but wait until okra has lost the sliminess and then add the salt. Salt will cause the okra to release water, which will make it slimier if it hasn’t completely dried beforehand.

What garam masala should I use?

A good garam masala is very important for this dish. You can make your own using my recipe here or buy one. I’ve used and recommend the MDH one.

How can I tell if the okra is tender?

Take a piece of okra out and try to squish it. If it’s easily squishable, you’re good to go!


Cook Time25 minutes
Servings: 3


  • 1.5 lbs okra
  • 1/2 big red onion
  • 3 green chilis
  • 2 tbsp oil
  • 3/4 tsp haldi turmeric
  • 1/4 tsp red chili powder
  • 1/2 tsp amchur dried mango powder, optional
  • 1 tsp sukha dhaniya dried coriander powder
  • 1 tsp salt or to taste
  • 1/2 tsp garam masala
  • dhaniya cilantro, optional for garnish



  • If using fresh okra, rinse it thoroughly, dry it completely, then cut it.


  • Heat kadai or wok on high. Add oil.
  • Once oil is hot, add onions. Cook until translucent.
  • Add okra and green chilis. Lower heat to simmer.
  • Sautee for a minute or so.
  • Add turmeric, red chili powder, coriander powder, amchur, and salt. See note above in Timmi's Tips and Tricks if using frozen okra.
  • Cover with a lid and allow everything to cook until tender. Check on everything and stir periodically during this time.
  • Once the okra is tender, add garam masala and stir to mix.
  • Garnish with cilantro and enjoy!

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