Dhaba Style Spicy Bhindi, you will keep licking your fingers

By Samira Vishwas On Mar 7, 2026

Masala Bhindi: Bhindi ki sabzi is a very popular and favorite dish in Indian kitchen. Its light crispness and rich flavor with spices makes it a great addition to everyday meals. This recipe of Spicy Bhindi is prepared with simple ingredients and is ready in less time.

The special thing about this recipe is that first the ladyfinger is lightly fried, so that it does not become sticky and the taste of the vegetable is doubled. The seasoning of onion, tomato and traditional spices makes it even more delicious.

Masala Bhindi Recipe

Masala Bhindi is a delicious and popular Indian vegetable dish made by cooking Bhindi with mild spices, onions and tomatoes. It is given a spicy taste by adding turmeric, coriander powder, dry mango powder and red chilli. Properly prepared masala bhindi is neither sticky nor overly oily. It goes well with roti, paratha or dal-rice and is a healthy option for everyday meals.

course Main Course / Side Dish (Vegetable)

Cuisine Indian (North Indian Home-style)

Prep Time 15

Cook Time 25

Calories 150kcal

Ingredients

50 Gram ladyfinger
2 Onion finely chopped
1 Tomato finely chopped
2 spoon Oil
1-1 spoon spoon red chilli-coriander powder
½ spoon Turmeric
Salt as per taste
2–3 Green chilly cut up
½ small spoon rye
½ small spoon Cumin

Instructions

Okra preparation

First of all, wash the ladyfinger thoroughly and wipe it with a cloth and dry it completely. Now cut it into pieces of about half an inch.

Fry Ladyfinger

Heat some oil in a pan and fry the chopped ladyfinger pieces on low flame till they become slightly crisp. When the ladyfinger turns light golden, take it out in a separate plate.

prepare spices

Now add 2 spoons of oil in the same pan. When the oil is hot, add mustard seeds and cumin seeds and crackle.

fry onions

Add finely chopped onions and fry until light golden. This will give good aroma to the vegetable.

Mix tomatoes and spices

Now add chopped tomatoes along with red chilli, coriander powder, turmeric and salt. Also add chopped green chillies. Cook the spices on low flame until the oil starts separating.

add ladyfinger

Now add fried ladyfinger to the spices and mix well. Cook on low flame for 3-4 minutes so that the spices get properly absorbed into the ladyfinger.

serve hot

Turn off the gas and serve hot spicy bhindi sabzi with roti or paratha.

Notes

Tips and Tricks:

Bhindi should be completely dry

After washing, wipe the ladyfinger thoroughly with a cloth. Wet ladyfinger is more sticky. Keep hands and knife dry before cutting. Wet knife can also make okra sticky.

avoid high heat

Always cook bhindi on medium or low flame. It can burn quickly in high flame and remain raw from inside.

use of lemon or mango powder

If bhindi seems too sticky then you can add a little lemon juice or dry mango powder at the end. This will also increase the taste and reduce stickiness.

Do not stir the ladyfinger too much

Repeated stirring may break the ladyfinger. Mix gently.

fry onions well

Fry until the onion turns light golden. This improves both the taste and color of the vegetable.

For Crispy Ladyfinger

If you want more crispness, you can sprinkle a little gram flour while frying.

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