Bendekayi Palya | Bhindi Masala

Bendekayi Palya/ Bhindi masala is a healthy and tasty curry made from bhindi or okra. Chopped bhindi is sauteed first in oil (on high flame) to remove the slimy substance and then seasoned with spices, onion, and tomato that comes together to make a delicious curry. Generally, bhindi masala is a great curry to eat with wheat chapatis or rotis. Nevertheless, it tastes good as a side dish with rice – sambar or rice – dal.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 3 Servings


250g lady’s finger(Bhindi/ Okra)
3 tablespoons vegetable oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
2 cloves of garlic, minced
8-10 curry leaves
1 medium onion, chopped
1 teaspoon ginger-garlic paste
2 medium tomatoes, finely chopped
1/4 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
2 teaspoon coriander powder
1/4 teaspoon garam masala
Salt to taste

  1. Rinse okra/bhindi well under cold running water. Pat them dry and chop them into pieces of desirable size.
  2. Heat 1 tablespoon of vegetable oil in a pan. Transfer the chopped bhindi into it and saute them for 4-5 minutes on high heat. Or until the slimy substance from the bhindi completely goes away.
  1. Transfer the fried bhindi to a plate.
  2. Add 2 tablespoons of vegetable oil into the same pan. Once the oil is hot enough, add mustard seeds and cumin seeds.
  3. Once they pop and sizzle, add minced garlic, curry leaves and chopped onion. Saute the onion on low-medium heat for 2-3 minutes or until they are translucent.
  1. Add ginger-garlic paste and saute until the raw smell goes away.
  2. Add chopped tomatoes, sprinkle salt over, cover and cook on low heat until they are soft and mushy.
  3. Keeping the heat on low, add turmeric powder, red chilli powder, cumin powder, and coriander powder. Combine them well.
  1. Cook the tomatoes and powdered spices for a minute or until the masala comes together to release the aroma. Add about 2-3 tablespoons of water and mix.
  2. Add the fried bhindi and combine. Cover and cook bhindi on low-medium heat for 3-4 minutes. 
  1. Taste for salt and adjust if necessary.
  2. Enjoy yummy bendekayi palya with wheat chapatis/roti or as a side dish with rice and dal.
  • You can tweak the quantity of each ingredient as per your taste and preference.
  • If you like bhindi masala with gravy, then add more water to adjust consistency and cook until the masala comes together and becomes thick.

If you tried this recipe, let me know how you liked it! 🙂

Rating: 1 out of 5.

You can also tag your food recreations of this recipe on my Instagram @swaadista and using #SwaadistaRecipes

Happy cooking and happy eating ❤

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