Punjabi Bhendi Masala

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed 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 kg - fresh bhendi (okra)
  • 2 - medium onions, finely cut
  • 1 - large tomato, cut into pieces
  • 1 tsp - ginger paste
  • 2 tsp - coriander powder
  • 1 tsp - turmeric powder
  • 3 tsp - red chilli powder
  • 1 tsp - jeera seeds
  • Coriander leaves, washed and finely cut
  • 3 tbsp - oil
  • Salt as per taste

How to Make Punjabi Bhendi Masala

  • Clean the bhendi with a moist cloth and cut into 1" pieces.
  • Make a slit in each of the pieces for the masala to get absorbed.
  • Heat oil in kadai and add jeera seeds. Add the cut onions and fry for some time till they become golden brown.
  • Add the tomato pieces and let them cook.
  • Add ginger paste and coriander powder. Fry for a minute.
  • Add turmeric powder and red chilli powder. Mix to get a homogeneous mixture which leaves out the oil.
  • Add the okra pieces to the mixture and let them soak in the masala.
  • Cook on medium flame. Stir in between so that the mixture does not stick to the kadai. This may take 10 minutes.
  • Add salt and garnish with coriander leaves.