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Lady'sfinger Masala / Bhindi Masala

Niranjana Sankaranarayanan
Lady’sfinger masala or bhindi masala is a simple gravy that can be made with easily available ingredients. There are a lot of recipes that can be made with lady’sfinger like Vendakkai pachadi, Vendakkai poriyal, Vendakkai sambar, Kurkure bhindi, Stuffed bhindi etc., This is one of the easiest gravies that can be made in less time. 
Ladyfinger also called okra and bhindi in Hindi, Vendakkai in Tamil, Bendakkaya in Kannada & Telugu is a basic vegetable that’s filled with nutrients. High in vitamins, minerals, and fiber, it has many health advantages and is good for your hair and skin. Lady’sfinger contain lots of fiber and mucilage and that helps in managing the absorption of sugar in your intestine and thereby regulates your blood glucose levels.
While selecting the lady’sfinger select the tender ones. Usually it is selected by breaking the tail of the vegetable. If it breaks immediately, then the vegetable is selected. They taste great when cooked. Here I am giving the recipe for Lady’sfinger masala. This is served with phulka, roti or chappathi.
Check more side dish for Chappathi
Capsicum Masala
Cauliflower Bell pepper stir fry
Carrot korma
Navarathna kurma
Channa masala
Aloo Paneer Matar
Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Indian, North Indian
Servings 4


  • Pan
  • Mixie


  • 250 gm Lady’sfinger (1 medium bowl )
  • 2 Nos Onion medium
  • 3 Nos Tomatoes medium
  • 1 ladle Curd
  • 15-20 Nos Cashews
  • 1 tsp Ghee
  • 1/2 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 2 tsp Garam masala powder
  • As required Salt

For Seasoning

  • 1 tsp Ghee
  • 1 tsp Cumin
  • 1 tsp Ginger (finely chopped)
  • 2 Nos Green chilli (slit lengthwise)
  • 1/2 tsp Asafoetida – 1/2 tsp


Preparatory work

  • Wash the lady’sfinger well and dry it on a cloth overnight. So that all the water particles or the moisture is absorbed.
  • Take three tomatoes and find it to a fine puree.
  • Soak the cashews in water for half an hour in water or milk and grind it to a fine paste.


  • In a heavy bottomed vessel or in a kadai, add ghee, chopped lady’sfinger and saute until the vegetable is cooked or soft.
  • Donot cover it with lid when the lady’sfinger is getting cooked. This will result in stickiness. So always open cook the vegetable.
  • Once the vegetable is done, transfer it to a bowl and keep aside.
  • In the same pan or kadai, add ghee, cumin seeds. Saute until the cumin turns light brown in colour.
  • Then add the chopped ginger, green chillies, asafoetida and saute well.
  • Add the finely chopped onions and saute until it is transparent and cooked.
  • At this stage add turmeric powder, red chilli powder, garam masala powder and mix well.
  • Cook the masala with onion until the raw smell of the masala goes off.
  • At this stage add the pureed tomato and mix well.
  • Add the required amount of the salt for this gravy and cook everything together well until the masala thickens.
  • Then add the beatened curd, water if required and mix well keeping it in low flame.
  • Finally add the ground cashew paste and mix well.
  • Lady’sfinger masala or Bhindi masala is ready.
  • Serve hot with Phulka or Roti or Chappathi.



Wash the Lady's finger well and pat dry it well. Else it will become sticky while cooking.
Keyword Bhindi Masala, Easy curry, Indian Curries, Indian Sabji, Lady'sfinger, Vendakkai masala