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Bhindi masala

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Cooking time

Prep: 20 minutes Cook: 30 minutes

Skill level



Serves 3

Cooked ladyfinger to be eaten with roti or naan

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  • 200g ladyfinger
  • 2 tbsp cooking oil


  • 1 medium sized onion, chopped
  • 2 medium sized tomatoes, chopped
  • 1 tsp corriander powder
  • 1/2 tsp ginger-garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric powder
  • salt, as required
  • 1 tbsp cooking oil


  1. Rinse the ladyfinger and dry it out. Then cut off the ends and stalks. Chop into roughly 1-inch pieces

  2. Heat 2 tbsp oil in a wok.

  3. Add the chopped ladyfinger and let it cook while stirring occasionally till is it soft to taste. Covering the lid for a few minutes usually helps to cook it faster. Keep aside.

  4. And 1tbsp oil to the same pan and tip in the onions. Cook till they become translucent.

  5. Add the ginger-garlic paste and saute till the raw smell has disappeared.

  6. Add the tomatoes and cook them while stirring till they have become soft and mushy. This could take time, depending on how finely you have chopped the tomatoes.

  7. Add water (if the mixture is too dry) and the rest of the spices.

  8. Stir well and saute for a minute or two.

  9. All the cooked ladyfinger and salt. Mix it up to coat it with the onion-tomato mixture.

  10. Cook for 4 to 5 minutes while stirring occasionally.

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