Okra Masala

Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1/2 kg - vendaikkai/ladies finger, okra, bendi
  • 3 tbsp - coriander seeds
  • 3 tbsp - Bengal gram dal
  • 1 tsp - split black gram dal
  • 10 - red chillies
  • 1/4 tsp - asafoetida
  • 1 inch - cinnamon
  • 1.5 tsp - salt
  • 2 tbsp - thick juice extracted out of a marble size tamarind
  • 3 tbsp - cooking oil
  • 1/4 tsp - mustard seeds

How to Make Okra Masala

  • Heat a drop of oil and add cinnamon.
  • Then add the coriander seeds, Bengal gram dal and black gram dal and roast till it gives out a pleasant aroma. Add chillies and asafoetida and roast till the dals turn golden in colour and the chillies become crisp.
  • Be careful not to burn the dals - as they will then taste bitter
  • Cool the roasted ingredients and grind them into a coarse powder.
  • Add salt and a little water and run the mixer for two more minutes to get a thick paste.
  • Now wash and dry the vendaikai. Cut off the top and the tail portion.
  • Using a sharp knife slit the vegetables lengthwise.
  • Stuff the slit vendaikais tightly with the prepared masala.
  • Heat the oil in a thick bottomed pan and add mustard seeds.
  • When it splutters arrange the stuffed vendaikais in the pan and lightly roll them one by one in the oil.
  • Add the thick tamarind extract, mix lightly and cover with a lid.
  • Cook on slow fire turning the vegetables now and then.
  • Remove the lid when the vendaikai becomes tender.
  • Continue roasting till it becomes dry.
  • Enjoy the vendaikai masala with chapattis or rice.