, flavored with a masala made from peanuts, sesame seeds, and dry coconut, along with regular spices.){kind=link}
Masala Bhindi Fry is a dry vegetable preparation made with bhindi (okra), flavored with a masala made from peanuts, sesame seeds, and dry coconut, along with regular spices. This unique masala is easy to prepare and elevates the dish to a whole new level. The sabzi has a balanced taste—slightly sweet, tangy, and mildly spicy—just like many traditional Gujarati dishes.
In this recipe, I’ve included a few helpful tips to keep the bhindi sabzi fresh for a longer time and enhance its flavor. It’s an excellent option for tiffin or travel meals.
Sometimes, eating the same everyday dishes becomes monotonous. That’s when you need a change—something quick, flavorful, and satisfying. Try this delicious Masala Bhindi Fry. It’s easy to prepare and ideal for lunchboxes or travel.
Key Tips for Making Tasty Masala Bhindi Fry at Home:
- Use Fresh and Green Bhindi:
Choose tender, fresh okra for the best texture and flavor. Cut the bhindi into medium-thick pieces—avoid slicing them too thin, as they tend to become chewy once cooled. - Prepare a Flavorful Masala:
The masala is made using roasted peanuts, sesame seeds, and dry coconut. Add standard Indian spices to create a sweet, tangy, and medium-spicy flavor. Grind the masala coarsely—it shouldn’t be too fine. This masala not only enhances the taste of the bhindi but can also be stored in the refrigerator for up to a week. It’s versatile and can be used in other Gujarati-style sabzis as well. - Fry Bhindi Until Crispy:
Cook the bhindi on a medium-high flame until it becomes crispy. Frying removes excess moisture, which helps preserve the sabzi for longer and improves its taste. When stored in the refrigerator, this sabzi stays fresh for up to a week. Just reheat and serve it with roti or puri.
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Recipe video
Masala bhindi fry recipe | bhindi masala fry | bhinda nu shak
Ingredients
For masala
- 3 tbsp roasted peanuts
- 3 tbsp white sesame seeds
- 3 tbsp deciatted coconut
- Some curry leaves
- 2 chopped green chilli
- 1 inch ginger
- 4 garlic cloves
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp turmeric powder
- Salt to taste
- 2 tbsp coriander powder
- 1 tbsp kashmiri red chilli powder
- 1 tbsp kitchen king masala
- 1 tsp dry mango powder
- 1 tbsp jaggery
For masala bhindi fry
- 500 grm bhindi
- 1 tsp cumin seeds
- Pinch of hing
- Masala
- Salt to taste
- Garnish with coriander leaves
Instructions
- Wash and dry the bhindi properly. Then cut off the upper and lower parts of the bhindi. Hold the knife at a slant and cut the bhindi into pieces (refer to the video).
- Now, in a pan, add 3 tbsp of peanuts and roast them on a low flame. Remove their outer skin.
- Then, in a mixer jar, add 3 tbsp of roasted peanuts, 3 tbsp of white sesame seeds, 3 tbsp of dry coconut, some curry leaves, 2 chopped green chillies, 1-inch piece of ginger, 4 garlic cloves, 1 tsp of cumin seeds, 1 tsp of fennel seeds, ½ tsp of turmeric powder, salt to taste, 2 tbsp of coriander powder, 1 tbsp of Kashmiri red chilli powder, 1 tbsp of kitchen king masala, 1 tsp of dry mango powder, and 1 tbsp of jaggery. Pulse grind the mixture to make a coarse masala. Keep it aside.
- Then, in a pan, add some oil and heat it. Fry the bhindi pieces in batches on a medium-high flame until they become crispy. Transfer them to a bowl and repeat the process for the remaining bhindi.
- Now, in a kadai, add 4 tbsp of oil. Add 1 tsp of cumin seeds and a pinch of hing. Sauté it.
- Add the prepared masala and sauté until oil releases from the sides.
- Then add the fried bhindi and mix well with the masala.
- Cook the sabzi for 2 minutes so the flavors are absorbed. Do not cover the sabzi.
- Garnish with coriander leaves and serve masala bhindi fry with roti or poori.
Notes
- Cut bhindi into medium-thick pieces.
- Roast peanuts on low flame until the outer skin comes off.
- The proportion of peanuts, sesame seeds, and desiccated coconut should be equal.
- Coarsely grind the masala using the pulse setting.
- Fry bhindi on medium-high flame; do not fry it on low flame.
- Fry bhindi in batches.
- Frying the bhindi removes moisture, helping the sabzi stay fresh for a longer time.
- Do not cover the sabzi, as we want the bhindi to remain crispy.
- Masala bhindi fry taste great when it prepared slightly spicy, sweet and sour.
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