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Whenever we go out to eat, I try to order something new or something that I never had before(or never even heard of sometimes). My husband is more of a careful guy and not a risk taker. He ends up ordering the same item in most of the restaurants. I try to deconstruct the recipes that I have, so I can come home and try them. I had this Bhindi masaleydhar in Shanghai (Epicure on 45, a revolving restaurant on the 45th floor of our hotel) and I liked it very much, so I tried it out as soon as...


4 serving

Total time

45 minutes


  • 12 - 15 (a Fresh Okr)
  • 1 onion (- large chopped)
  • 1 tomatoes (- large juicy chopped)
  • 1 tsp cumin (powder)
  • 1 tsp coriander (powder)
  • 1 tsp chili powder
  • pinch Turmeric
  • 1 tsp (Curry paste - [I used Patak's mild curry paste])
  • ½ tsp Garam Masala
  • 1 pinch Asafoetida
  • to taste Salt


  1. Wash and thoroughly dry okra. Cut into 1" pieces.
  2. Heat 1tbsp of oil in a pan, fry okra till browned on all sides. Remove and keep aside.
  3. Heat 1tsp of of oil and add 1/4 of the chopped onion. Fry till lightly browned. Remove and keep aside. After cooling grind the fried onions with the coriander, cumin and chili powder into a smooth paste using little water.
  4. Heat 2tsp of oil in the same pan, add asafoetida and onions. Fry till onions are transulent, then add tomatoes, onion paste and turmeric. Mix well and cook covered till tomatoes are done.
  5. Add fried okra, curry paste, garam masala and salt to the tomato gravy. Add water if it is too dry.
  6. Cook for 10-15 minutes. Serve with rice or chapathi.
  7. View the recipe instructions at Cook's Hideout

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