Plain Bhendi Masala

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1/2 kg - medium size okras
  • 2 handfuls - peanuts (without the skin)
  • 1 cup - desiccated coconut
  • 2 - green chillies
  • 1/2 tbsp - peppercorns
  • Salt to taste
  • 1/2 tsp - turmeric powder
  • 2 - large onions, chopped
  • 1/4 to 1/2 cup - curry leaves
  • Cooking oil
  • 2 - ripe medium tomatoes, chopped
  • 1/4 tsp - cumin powder
  • 1 tbsp - coriander powder
  • 1 tsp - sugar

How to Make Plain Bhendi Masala

  • Run a knife into each okra from the pointed tip almost to the stemmed end.
  • Dust them with salt and turmeric and set aside.
  • Lightly roast peanuts, coconut and half the finely chopped onions.
  • Put these along with the chillies, cumin powder, peppercorns, turmeric powder, sugar, coriander powder and 1/2 tsp salt into the grinder.
  • Coarsely grind the mixture (not into a very smooth paste).
  • Taste and add more salt if required.
  • Heat 4 tbsp oil in a non-stick kadai or saucepan. Fry tomatoes till soft and then add the masala or mixture. Fry well for 5-6 minutes.
  • Remove half of this mixture and stuff the okras with it.
  • To the remaining masala, add 1/2 cup (or 1-2 cups if you want more gravy) water. Stir well and immerse the okras in it.
  • Cover and let it simmer for 5 minutes or till okras are cooked.
  • Serve with piping hot rotis or naan.
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