Maharashtrian Style Bhindi Masala Recipe - Cooking Carnival (2024)

A simple Indian side dish – Maharashtrian Style Bhindi Masala recipe tastes delicious, is healthy, and is great on flavors! It goes well with Roti, Naan or rice.

This Bhindi recipe is a lip-smacking dish and got tons of flavor. Its name itself gets juices flowing in the mouth. Dry, spicy Masala Bhindi is a heavenly experience in every bite.

Flavored with onions, Goda masala, coconut, peanut, sesame seeds, and basil spices, you’ll love digging into this one!

This dry curry recipe is simple, easy to follow, vegan, and gluten-free, and comes together in 30 minutes.

Okra or bhindi as it’s called in Hindi is a very popular vegetable in India and must be everyone’s favorite veggies of all ages.

Bhindi has many health benefits and including it in your everyday diet is a great idea.

My son is a huge fan of bhindi. I make bhindi many different ways like Tawa bhindi, Bhindi Kadhi, Simple bhindi masala, Ajwaini Bhidi etc.

But this Maharashtrian bhindi masala recipe is my absolute favorite. It’s simple, full of flavors, and tastes so good. Since okra (bhindi) is available all year round, I make this very often.

Tomato rasam or dal, Bhindi masala, Roti, and some plain rice makes for a healthy, delicious, simple, and soul-satisfying meal in our home.

The main flavors of this dish come from the Goda masala.

What is Goda Masala?

Goda masala is a special spice blend unique to Maharashtrian cuisine. This aromatic spice blend is added to many Maharashtrian dishes made of veggies, lentils, and rice.

It is easily Available in the Indian store and on Amazon.

Ingredients required

Note – Below list is an overview of the ingredients in the recipe (very handy to use as a visual grocery list at the store). Quantities are mentioned in the recipe card.

• Okra/Bhindi – Buy small, tender, and fresh okra pods when you plan to make any recipe with them. They should have a smooth, shiny look with nice green color and should not look dry. They should not be dense or fibrous. Plus I wouldn’t recommend using frozen okra for this recipe.
• Onion – I have used red onion. White and brown onion works fine too.
• Kasuri methi – I usually add Kasuri methi to my recipe. Kasuri methi is dried fenugreek leaves that have a lovely aroma. Adding Kasuri methi is optional, but if you want a restaurant-style bhindi masala, then try to add Kasuri methi.
• Aamchur powder (dry mango powder) – The addition of dry mango powder enhances the taste and adds that twist of tanginess to the dish. If you do not have dry mango powder, you can add some lemon juice instead.
• Sesame seeds, peanut powder, and dry coconut powder – These ingredients give a nutty taste and binds all the other spices well.
• Cashew nuts – Gives good crunch. You can skip if you want to.
• Oil – any cooking oil works in this recipe.
• Red chili powder – I always use Kashmiri Red Chilli Powder in my cooking. It gives a nice color to the dish without making it too spicy.
• Goda Masala – This is the heart and hero ingredient of this bhindi recipe. I got this masala from the Indian store. Garam masala may work as a substitute for goda masala. But better to avoid, unless you don’t have an option.
• Basic spices – Turmeric powder, Cumin-coriander power, and salt
• Sugar – Little bit of sugar takes this dish to the next level. You may skip if you want.
• Cilantro – For garnishing.

How to make Bhindi Masala Recipe? Step by step recipe

Wash the bhindi well. Use a paper towel or clean kitchen towel to pat dry them completely. Then cut off the ends and make a cut in each bhindi lengthwise. Do this with every bhindi and then set them aside.

Heat ½ tablespoon oil in a pan. Add onions and saute them until lightly caramelized (about 2 minutes). Stir them occasionally. Take it out in a big mixing bowl. Keep it aside.

Now in the same pan, heat 2 tablespoon oil, add bhindi/okra. Stir it, cover it and let it cook for 8 to 10 minutes or until tender. Stir once or twice in between. Take them out in the same pan as onion. Keep it aside.

In the same pan, add ½ tablespoon oil. Once the oil is hot, add sesame seeds and coarsely crushed peanut. Stir it and cook for a minute on a slow flame.

Add Coconut powder, cashew nuts, Cumin-coriander powder, Kashmiri red chili powder, aamchur powder, turmeric powder, salt, Kasuri methi, and sugar. Mix well and cook for 2 minutes on low flame.

Switch off the flame. Take this roasted masala in the same bowl as onion and bhindi.

Mix Caramelized onion, cooked bhindi, and roasted masala well.

Maharashtrian Bhindi Masala is ready. Garnish with cilantro and serve with Naan, roti, paratha, or tandoori roti. Enjoy!!

Notes, and pro-tips

• Always choose tender, small and young bhindi as they get cooked faster and taste good.
• Wash and wipe the bhindi before cutting.
• Do not skimp on the oil used in this bhindi recipe.
• Adjust the spice level according to your taste. The spice level of this recipe is ⅘, 5 being hot.
• You can add sliced potatoes too to this recipe. Cook them until tender and mix it along with masala.
• This recipe can be easily scaled and halved or doubled or tripled.
• If you are Jain or decide not to add onions in bhindi masala, you can simply skip it.

How to make Bhindi less slimy?

Always pat dry the Bhindi after washing and before chopping it to make sabzi. If you chop it directly after washing it, it will turn out to be slimy.

Cooking the bhindi in oil before adding it to the masala reduces the sliminess.

Bhindi needs a little oil to cook. Do not skip on oil while cooking it.

Serving Suggestions

This sabzi can be served for lunch or dinner along with dal/rasam/sambar and Roti. It also a great option to pack for a lunch box.

This Bhindi sabzi tastes great with Indian Bread such as Roti, Tandoori roti, Naan, Plain paratha, or even with Puri.

Storage Suggestions

Bhindi Masala will last in the fridge for about 5 days when stored properly in an airtight container. Reheat only the amount you want to eat, otherwise, it will decrease its shelf life.

I never tried to freeze this recipe. You can either heat it in a pan or microwave.

This recipe is perfect for busy weekdays because it is very easy and quick to make. Make this Maharashtrian Style Bhindi Masala with Roti, Puri, or Paratha. A healthy, homey dinner/lunch will be ready in a jiffy.

Other Indian side dishes

Tawa aloo

Black eyed peas curry

Bharwa Karela Curry

Mushroom Masala

Warm Regards,

Dhwani.