Bhendi Masala (Okra Dry Subji)

Bhendi Masala

Bhendi Masala (Okra Dry Subji)

This is a dry subji of Bhendi that has Saunf (Fennel Seeds) and Methi (Fenugreek) seeds. It’s little different than the standard recipe but is very tasty.


Bhendi (Okra) about 400 gms

Onion 2 medium

Tomatoes 2 medium

Fennel Seeds (Saunf) 1 teaspoon

Fenugreek (Methi) seeds ¼ teaspoon

Ginger grated ½ teaspoon

Chilly powder ½ teaspoon

Garam Masala ½ teaspoon

Chopped Coriander 1 teaspoon

Oil 1 tablespoon

Cumin Seeds (Jeera) ½ teaspoon

Asafoetida (Hing) a pinch

Sugar ½ teaspoon

Salt to taste


1. Wash, Dry and cut Bhendi in about 1.5 cm long pieces

2. Finely slice Onions

3. Finely slice tomatoes

4. Crush Fennel seeds (Saunf) and Fenugreek (Methi) seeds separately

Spices for Bhendi Masala – Crushed fennel seeds, crushed fenugreek seeds, grated ginger and chilly powder

5. In a pan, heat oil on low flame

6. Add cumin seeds, wait till splutters; add asafoetida (hing)

7. Add slices onions, add 1 pinch of salt, sauté till light brown

Add thin slices on onion to heated oil
Sauté onions till light brown

8. Add Bhendi, sauté for 2 minutes; cook covered till Bhendi is half cooked; keep stirring in between to avoid burning of Bhendi

9. Add sliced Tomatoes; sauté

Add chopped tomatoes

10. Add grated ginger, crushed Fennel seeds, crushed Fenugreek seeds, mix well and cook covered till Bhendi is cooked

11. Add chilly powder, Garam masala, sugar and salt. Mix.

12. Add chopped coriander and mix.

13. Tasty Bhendi Masala is ready. Serve with Roti / Paratha

Bhendi Masala


Leave a Reply

Your email address will not be published.