Bhindi Masala Recipe


Cold, creamy, nutritious and delicious. Perfect smoothie to drink every morning for breakfast this summer.

Are you looking for a bhindi masala recipe that is non-sticky and firm? Then you are inside the right place here you will learn how to make a bhindi masala recipe in the Pakistani style with this handiest technique.

Bhindi is an Urdu and Hindi term referred to as ladyfinger in English and also known as okra and gumbo in other languages. Bhindi masala recipe is a very light side dish extremely easy to cook made with sauteed onions, tangy tomatoes, and enticing spices. Bhindi masala gravy is full of nutrition, rich in fiber, and low in calories which is easy to digest and makes you feel light. Bhindi masala gravy is served with chapati, tandoori roti, and rice also. Learn how to prepare a bhindi masala recipe promptly and facilely.

How To Prepare Bhindi Masala Recipe

Bhindi masala cooks in the same way as other vegetable dishes. You need to wash bhindi first, let it completely dry, chopped all the ingredients, add some oil to the heated pan, add all the ingredients. Let it be cook for 15 to 20 minutes on a low flame. Then garnish it and enjoy!
Servings 6 people
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • ½ kg Bhindi
  • ¼ kg Onion
  • 2 Tomatoes (Medium Size)
  • 1 Unripe Mango (Green Mango) (Small Size)
  • 4-5 Green Chillies (Big Size)
  • 4-5 Garlic Cloves
  • 1 Ginger (1-Inch Piece)
  • ¼ tsp Red Chilli Powder
  • 1 tbsp Corinnder Powder
  • 2 pinch Turmeric Powder
  • ½ tsp Cumin Seed
  • Salt to Taste


  • Wash bhindi well in water by rubbing it gently and let it dry completely before cutting.
  • Once bhindi dries now cut both ends and chop into big pieces and set aside.
  • Preheated pan add a Half cup of oil then add sliced onions and stir-fry until translucent on low heat flame.
  • Add two medium-sized chopped tomatoes into the pan.
  • Then add one sliced unripe mango into it.
  • Add sliced big green chilies four to five into it.
  • Add sliced garlic cloves four to five into it.
  • Add chopped ginger one-inch piece into the pan.
  • Now add red chili powder quarter teaspoon, coriander powder one tablespoon, turmeric powder two pinches, cumin seeds half teaspoon, and salt to taste
  • Now add the bhindi and mix it well cover the lid and let it cook for 15 to 20 minutes on low flame.
  • For garnish add two tablespoons of coriander leaves. Finally, your bhindi masala is ready. Serve with chapati, tandoori roti, and rice as you prefer.


1) Dry bhindi before chopping. Do not cut soggy bhindi it will sticky.
2) Wipe your knife when cutting bhindi to remove slime.
3) Do not cut bhindi into smaller pieces it will make them slimy.
4) Don’t add water it will turn sticky.
5) Choose fresh thin dark green color bhindi.
6) Doesn’t overcook bhindi it will discolor and saggy.
7) You can add yogurt or lemon juice instead of green mango.
8) You can add ajwain or Kasuri methi for variation in it,
9) You can add chopped tomatoes or puree.
10) You can stir-fry bhindi to make it tastier.
Calories: 256kcal
Course: Dinner, Lunch
Cuisine: Indian, Pakistani
Keyword: Bhindi Gravy, Bhindi Masala

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @pakistanihealthyrecipes on Instagram and hashtag it #pakistanihealthyrecipes.

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