This wholesome and delicious Bhindi Masala is a simple yet flavorful dry sabzi that brings out the best of everyday Indian cooking. Made using fresh okra (also known as bhindi) and a handful of aromatic Indian spice powders, this recipe is not only easy to prepare but also incredibly satisfying. It’s a perfect option for busy weekdays when you need a quick, healthy, and comforting meal without much fuss.
What makes this dish truly special is the way the okra is cooked—tender on the inside while retaining a slight crispness on the outside, with every piece beautifully coated in a flavorful blend of spices. A pinch of turmeric, a dash of red chili powder, some earthy coriander powder, and a touch of garam masala come together to create a deliciously spiced coating that enhances the natural flavor of the vegetable.
This dry bhindi masala sabzi pairs wonderfully with hot phulka rotis or parathas, making it an ideal choice for lunch or dinner. You can also serve it as a side dish with dal-rice, curd rice, or khichdi to round out a comforting home-style meal.
Since it doesn’t use onion or garlic (optional), it can also be made for vrat (fasting) or during religious occasions by adjusting spices slightly. It’s gluten-free, vegetarian, and can easily be made vegan by using oil instead of ghee.
You’ll Love This Bhindi Masala Recipe
- Requires Only 10 Simple Ingredients (Plus Salt): This bhindi masala recipe is refreshingly uncomplicated. You only need about 10 pantry staples—basic Indian spices, oil, and fresh okra—to whip up a flavorful and satisfying dish. No fancy ingredients, just real, wholesome food.
- Ready in Just 30 Minutes: With just 10 minutes of prep work and 20 minutes of cooking, this dish is a lifesaver on busy weekdays. Chop the bhindi, mix the spices, and let it cook to perfection—quick, easy, and fuss-free.
- Perfect for the Lunchbox: This dry sabzi travels well and stays fresh for hours, making it an ideal choice for lunchboxes. Pair it with soft phulkas or parathas and a simple cucumber-onion salad (kachumber) for a wholesome, satisfying meal that will keep you energized throughout the day.
- Vegan & Naturally Gluten-Free: No animal products and no gluten here! Bhindi masala is naturally plant-based and gluten-free, making it a safe and delicious option for a variety of dietary needs.
- No Onion, No Garlic Recipe: This version is completely free from onion and garlic, making it suitable for those following satvik diets, religious fasts, or anyone who prefers a lighter, more digestible meal without compromising on taste.
- Balanced Flavors: Mildly spiced with the warmth of red chili and garam masala, a dash of amchur for tang, and a touch of sugar to balance the bitterness, this bhindi masala offers a delicious blend of flavors that can be adjusted to your taste preferences.
Ingredient Notes:
- Okra (Bhindi): For the best texture and flavor, opt for desi bhindi—thin, long, and tender, commonly found at Indian grocery stores. These tend to have fewer seeds and cook beautifully without turning slimy. The larger, thick-skinned varieties found in some Western supermarkets often contain big seeds and a tougher texture, which aren’t ideal for dry sabzis. When buying okra, choose ones that are firm, dark green, unblemished, and free from any moisture or internal sap leakage. Freshness is key!
- Red Chili Powder: Adds the right amount of heat to this mildly spiced sabzi. The quantity can be adjusted based on your personal spice preference. Want it milder? Use less. Want it bold? Add an extra pinch!
- Roasted Cumin Powder: This enhances the earthy depth of the dish. To make it at home, dry roast whole cumin seeds in a pan over low heat until aromatic and slightly darker. Let the roasted cumin seeds cool completely to preserve their aroma and ensure a fine, even grind when using a spice grinder or mortar and pestle. For best flavor, use a spice grinder or crush them manually with a mortar and pestle.
- Chaat Masala: This adds a subtle, tangy kick. Be mindful that most store-bought chaat masalas already contain salt, so adjust the additional salt accordingly to avoid over-seasoning.
- Fennel Powder: Grinding fennel seeds fresh releases their natural sweetness, adding a mild, aromatic flavor that perfectly complements and balances the other spices in the dish. For small quantities, using a mortar and pestle is ideal—it gives you better control and helps retain the fresh aroma of the spices.
- Amchur (Dry Mango Powder): A key ingredient for that lip-smacking tanginess, amchur brightens the flavor and cuts through the richness of the oil and spices.
- Oil: Bhindi needs a generous amount of oil to cook evenly and prevent sliminess. Don’t skimp—adequate oil ensures perfectly sautéed, crisp, and flavorful okra.
How To Make Bhindi Masala?
Cleaning and Slicing Okra (Bhindi)
1. Rinse the Okra Thoroughly:
Begin by washing the okra well under fresh running water to remove any dirt, dust, or unwanted residues. This step ensures the okra is clean and ready for cooking.
2. Dry Completely:
Let the okra dry naturally by placing it on a clean kitchen towel or arranging it in a single layer on a tray to ensure all moisture evaporates. If you’re in a hurry, you can pat them dry individually using a soft kitchen towel or paper napkins. Moisture is the main cause of sliminess, so ensure they are fully dry before chopping.
3. Prepare a Dry Workspace:
Before you begin slicing, make sure the chopping board, knife, and your hands are completely dry. Any moisture can trigger the mucilage (slime) in okra, which affects texture.
4. Trim and Slice:
Cut off the head (stem) and tail ends of each okra. For long ones, slice them into two halves vertically. If they’re extra long, cut across the center first, then slice each half. To minimize stickiness on the knife, wipe the blade with a paper towel every few minutes while chopping.
Prepping the Spice Mix:
1. Measure and Combine Spices:
Add all dry spice powders like red chili powder, cumin powder, fennel powder, chaat masala, and amchur onto a clean plate.
2. Mix Spices Thoroughly:
Using a spoon or your fingers, mix the spices until they are well blended into a uniform powder.
3. Coat the Okra:
Sprinkle the mixed spices over the chopped okra.
4. Toss Gently:
Carefully toss the okra using your hands or a spoon to coat every piece evenly without breaking them. This step infuses flavor right from the start.
Cooking Bhindi Masala:
5. Heat the Oil:
In a heavy-bottomed pan or kadai, heat a generous amount of oil on medium flame. Once hot, add the spice-coated okra and a little salt.
6. Mix Gently:
Toss gently just enough to coat the bhindi in oil. Avoid overmixing to prevent releasing excess slime.
7. Cover and Cook:
Cover the pan with a lid and allow the okra to cook on medium-low heat. This allows the okra to cook uniformly while preserving its natural flavor and ideal texture.
8. Stir Occasionally:
Stir every 5–7 minutes to prevent sticking and ensure even cooking. Once done, the okra will reduce in size, appear darker, and become tender with slightly crisp edges.
Expert Tips To Avoid Sliminess Of Okra
Here’s how to handle okra (bhindi) properly to avoid unwanted sliminess and achieve that perfect dry, non-sticky texture in your bhindi masala sabzi:
1. Ensure the okra is completely dry before chopping:
Moisture is the main reason behind slimy okra. After washing, let the bhindi air-dry completely. Alternatively, you can gently dry the okra using a clean kitchen towel to speed up the process and ensure it’s moisture-free before chopping. Only begin chopping when there is no surface moisture left on the pods.
2. Wipe the knife while chopping:
As you slice the okra, it may release a sticky substance. To manage this, keep a paper towel nearby and regularly wipe the knife blade clean. This helps reduce the stickiness and keeps the slices neat.
3. Limit stirring during cooking:
When you sauté okra, stir it as little as possible—just two or three times during the cooking process. Over-stirring can activate the mucilage in okra, making it slimy. Allowing it to cook undisturbed helps retain its structure and dry texture.
4. Watch for moisture under the lid:
If you’re covering the pan while cooking, be cautious of the steam condensation. When you lift the lid, tilt it carefully to avoid letting the water droplets fall back into the pan. Introducing water at this stage can make the okra slimy and compromise the dish’s texture.
5. Use a heavy-bottomed pan and sufficient oil:
Using a properly heated heavy-bottomed pan ensures the okra cooks uniformly and prevents it from sticking or burning during sautéing. Also, don’t skimp on oil—okra needs a bit of fat to cook properly and develop that lightly crisp exterior without getting sticky.
Serving Ideas For Bhindi Masala
- Pair it with phulka or roti: Bhindi masala tastes absolutely delightful when served with hot, soft phulkas or chapatis. This traditional roti-sabzi combination is a staple in many Indian households and makes for a light yet satisfying everyday meal. The dry texture of the sabzi complements the softness of the roti, making each bite comforting and wholesome.
- Serve with dal and steamed rice: Another popular way to enjoy bhindi masala is as a side dish alongside dal and plain steamed rice. The creamy texture of dal combined with the spiced dry okra creates a beautiful balance of flavors. Whether you go for moong dal, toor dal, or varan (a simple Maharashtrian-style dal), this trio forms a nutritious and fulfilling meal. In the image shown, bhindi masala is paired with classic varan bhaat—a comforting and soul-soothing combination.
- Lunchbox-friendly option: Bhindi masala is also an excellent choice for lunchboxes. Its dry nature makes it easy to pack without worrying about spills, and it stays flavorful even at room temperature. Pair it with soft rotis and maybe a small portion of salad or pickle for a well-rounded lunch.
- Great with flavored rice: You can also serve bhindi masala with lightly spiced rice dishes such as jeera rice, lemon rice, or even khichdi. The subtle spice of the rice enhances the flavor of the bhindi, giving you a hearty, comforting plate.