Masala Bhendi (Okra) (Bindi)

This is a maharashtrian recipe which is eaten with chapati, phulka, rice & dal. We make this bhaaji (vegetable) (sabji) very often for lunch boxes or for dinner. Very easy to prepare and takes less time. Have a look.

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  1. Okra (Bhendi) – 250 gms (thickly sliced)
  2. Red Chilli Powder (Lal Tikhat) – 2-3 tspns
  3. Coriander Seeds Powder (Dhane Pood) – 1 tspn
  4. Cumin Seeds (Jeera) – 1/2 tspn
  5. Musturd Seeds (Moharee) – 1/2 tspn
  6. Coriander Leaves (Kothimbeer / Dhaniya) – 3 tbsps (finely chopped)
  7. Oil (Tel) – 2 tbsps
  8. Mangosteen (Kokam /Amsul) – 3-4
  9. Asafoetida (Hing) – 1/4 tspn
  10. Garlic (Lasun) – 4 big cloves (sliced)
  11. Salt to taste

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  1. Wash the okra, dry it using a napkin and cut them into thick slices.
  2. Heat oil in a skillet, add musturd seeds;  when they pop add cumin seeds, asafoetida and garlic.
  3. Saute for 2 mins and then add okra with mangosteen and stir fry till they become soft. (you can cover it for 2 mins)
  4. Keep the flame – medium and then add coriander seeds powder, salt, red chilli powder and mix well.
  5. Cook it for 2 mins covered and then turn off the flame.
  6. Serve hot with chapati, phulka, bhakari, rice.


  1. You can cut the okra in 1 inch pieces and then cut those pieces into vertically 4 to 5 parts.
  2. Try to cook okra always without covering.
  3. Adding Mangosteen with the okra itself avoids the stickiness.

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