How To Make Bhindi Masala – Pakistani Okra / Lady Fingers Curry
4as a side
Cook Time
4as a side
Cook Time
  • 300grams fresh okra/lady fingers
  • 1medium onion, sliced
  • 4cloves garlic, chopped
  • 2medium tomatoes. chopped roughly
  • 2whole green chillis
  • 1/3tsp nigella satvia (kalonji)
  • 1/2tsp turmeric
  • salt, to taste
  • 1/2tsp red chilli powderor to taste
  • 1tsp cumin seeds
  1. Wash and dry the okra. Cut the okra into small discs, discarding the head and the skinny tail, as shown in the picture below
  2. Heat oil in a pan for deep frying. Once the oil is hot, tip in all the okra discs and fry for about 6-8 minutes. You’ll know the oil is hot enough when you drop one okra disc and it floats to the top
  3. In a separate pan, add a few tbsp of oil and once hot, add the sliced onion and garlic. Saute this on high heat for a few minutes, until translucent and pink. We don’t want to brown the onion
  4. Add the tomatoes, green chillis and all the spices. Saute this on high heat for a few minutes
  5. Add the fried okra, mix in, cover and turn the heat to low. Allow the okra to simmer on low for 10 minutes.
Recipe Notes

I always prefer red onions when I cook Bhindi in this style. This is because the colour of red onions stand out far more than their white counterpart. You are free to use any onion you wish.

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