Hyderabadi Masala Bhindi

Hyderabadi Masala Bhindi is a popular Indian Side Dish
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Course :
Side Dish
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Technique :
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Serves 4
Rated 4 based on 100 votes


250 g - Okra

4 - Tomatoes

2.5 tbsp - fresh grated Coconut

1.5 tsp - Tamarind pulp

1/2 tsp - Turmeric powder

1.5 tsp - chilli powder

1/2 tsp - Garam Masala

1/2 tsp - salt

2 tbsp - oil

Masala to grind:

1 tsp - Fennel seeds

1 tsp - Cumin seeds

1 tsp - whole coriander

1 tsp - sesame seeds


  1. Dry roast all the masala ingredients in a pan on low heat till slightly roasted.
  2. Grind in a mixer jar and make a fine powder. Boil tomatoes and grind to make puree.
  3. Trim the ends and slit okra lengthwise into 4 pieces.
  4. Heat oil in a pan and deep fry the okra pieces on high flame (or just skip this step and add chopped okra at stage 10 and cook till done).
  5. Remove on a tissue paper and sprinkle 1 tsp ground masala and mix well.
  6. Take a pan, add 2 tbsp oil and add tomato puree.
  7. Add turmeric powder, chilli powder, salt and cook for 1 minute.
  8. Add coconut, 3 tsp ground masala, tamarind pulp, garam masala and mix.
  9. Now add fried okra and mix, cover and cook for 2 minutes.
  10. Garnish with grated coconut and serve.
  11. Recipe courtesy: Maayeka

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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