mearl223 On November - 29 - 2009

Bhendi Masala

Okra cooked in a curried medley of ground spices.


PrepTime 20mins – CookTime 20mins – Serves 4


1/2 kg medium size okras (not big)

2 handfuls peanuts (w/o the skin)

1 cup dessicated coconut

2 green chillies

1/2 tbsp pepper corns

salt to taste

1/2 tsp turmeric pwd

2 chopped large onion

1/4 -1/2 cup curry leaves

cooking oil

2 ripe medium tomatoes -chopped

1/4 tsp cumin pwd

1 tbsp corriander pwd

1 tsp sugar


Cooking Instructions:

1. Chop the okra heads off, sliced lengthwise & cut into 1″ pieces.

2. Dry roast them on a pan to reduce stickiness.

3. Drizzle with olive oil, salt & turmeric & roast till they are lightly charred on the edges.

4. Lightly roast peanuts, coconut & 1/2 the finely chopped onion and put these along with the chillies, cumin pwd, pepper corns, turmeric pwd, sugar, coriander pwd & 1/2 tsp salt into the grinder. Coarsely grind (not a very smooth paste), pulsating only, till almost evenly coarse.

5. Taste & add more salt if required.

6. Heat 4 tbsp oil in a non-stick kadai/ sauce pan.

7. Fry tomatoes till soft & then add this masala/mixture & fry well for 5-6 minutes.

8. Add 1/2 cup (or 1-2 cups if you want more gravy) water, stir well & immerse the okras in it.

9. Simmer covered for 5 minutes or till okras are cooked.

10. Garnish with coriander leaves & 1-2 dried red chilies, and serve with piping hot rotis/ naan.

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