Bhindi – 1/4 kg (okra/bendakaya), wash, dry, trim the ends and cut into 1″ pieces

Onions – 1, large, finely sliced

Tomato – 1, finely chopped

Asafoetida – 1/4 tsp

Ginger green chili paste – 1 tsp

Sugar – 1/4 – 1/2 tsp

Turmeric powder – 1/4 tsp

Red chili powder – 1 tsp

Coriander powder – 3/4 tsp

Garam Masala powder – pinch

Kasuri methi – 1/2 tsp

Lemon juice – 1/2 tbsp

Salt to taste

Cooking oil – 2 tbsps

Coriander leaves – for garnish (optional)



  • Heat 1/2 tbsp oil in a cooking vessel, add the bhindi and sauté on low to medium flame for 12-15 mts. Remove from the vessel and keep aside.
  • In the same vessel, add the remaining oil. Once hot, asafoetida, sliced onions and saute for 4 mts. Add the ginger green chili paste and saute for 3 mts.
  • Add red chili powder, turmeric powder, coriander powder and kasuri methi and mix.
  • Add chopped tomatoes and saute for 6-7 mts on low to medium flame with lid.
  • Add the okra and sugar and mix well. Cook without lid for 15 mts. Add salt to taste, garam masala powder and lemon juice and mix. Turn off heat.
  • Remove onto a serving bowl and garnish with coriander leaves. Serve warm with rice or rotis.
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