Bendakaya/ Bhindi/ Lady Finger Masala Dry

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“The Bhindi Masala”, is the most relished, loved and a favorite with my family, friends, relatives 🙂 . This dish is nutritious and goes well with rice or roti. The “Masala” is made of dry roasted peanuts, sesame seeds, coriander seeds, dry coconut, cumin etc. All the ingredients that go into this recipe are nutritious and give a good flavor to Bhindi, making it delicious. Well, I am posting this recipe on demand..that explains it all….

This recipe comes from my Mom. She would stuff the ground masala paste into Bhindi, shallow fry the stuffed Bhindi and the leftover masala paste. This dish required generous amount of oil to be added initially for the bhindi and masala to be cooked and roasted well, the ingredients added like peanuts, sesame and dry coconut ooze out oil, which made the final dish a bit oily. However, I applied some thought into this recipe, lol and the dish turned out yummy as usual, cooked in less oil, the oil released from the ingredients in the masala was good enough for the masala paste to be fried well…Here is the recipe..

Serves: 6, Ingredients:

  • Bhindi / Bendakaya/ Lady Finger: 750gm
  • Onions chopped: 2 Cups
  • Ginger garlic paste: 2 tbsp
  • Peanuts: 1/2 cup
  • Sesame seeds: 2 tbsp
  • Khus-Khus or Gasagasalu: 1 tbsp
  • Methi seeds: 1/4 tsp
  • Jeera: 1 tbsp
  • Dry Coconut pieces: 1/2 cup
  • Dhaniya powder: 2 tbsp
  • Chilli powder: 2 tbsp ()Adjust to taste)
  • Salt: 2tbsp (adjust to taste)
  • Turmeric powder: 1 tsp
  • Oil: 3 + 1/2 tbsp
  • Chopped Coriander: 1tbsp

Things to prepare or set up before we start cooking:

  1. Wash the veggie well. I usually soak any veggies for about ten minutes in salt water and then wash them with normal water before using it.
  2. After washing, pat dry and place them on a tissue paper.
  3. Cut the crown part of each bhindi, and make a slit into four (like a plus sign), keeping the base intact. If the bhindi is big, cut into two and make slit accordingly. Make sure there are no worms.
  4. In a bowl, mix turmeric powder, salt (1 tbsp), chilli powder (1 tbsp) and stuff into each bhindi and keep it aside.

For the Masala:

  1. Dry roast dry coconut pieces in a Kadhai. Take it in a bowl..
  2. Let’s roast the other dry ingredients required for the masala in the below order, adding each ingredient one by one when the latter is semi roasted – Peanuts, Sesame seeds, Methi seeds, Jeera, Khus Khus. Alternatively, You can roast each ingredient and collect it into a bowl one at a time.
  3. Collect them in a bowl and add salt, chilli powder, coriander powder.
  4. Add little oil (about 1/2 tbsp) to the Kadhai and fry the chopped onions till translucent, add chopped coriander, give a good mix and take it into the bowl.
  5. Grind the roasted ingredients into powder in a mixie jar, add fried onions – coriander mixture, ginger garlic paste into the same jar and grind to a fine paste.

Let’s Get Started:

  • Take a non-stick pan or a Kadhai, add 1 tbsp oil.
  • Once the oil gets heated, add all the stuffed bhindi. Mix and fry on low to medium flame till the bhindi is cooked well.
  • Take another heavy bottomed Kadhai, add 2 tbsp oil.
  • Once the oil is heated, add the masala paste.
  • Saute stirring often on medium flame, until the masala paste clumps together and you see that brownish color which indicates that the masala is roasted well.
  • Let’s add cooked bhindi to the masala. Take two spatula or wide spoons, starting from the sides of the Kadhai, gently mix bhindi and masala.
  • Gently mix and fry for about ten minutes till the masala blends well with bhindi. Turn off the flame and we are all set 🙂

My Take on the dish:

  • The masala paste can be directly stuffed into each bhindi instead of frying it seperately.
  • If you are doing so, here are the steps to follow: Add stuffed bhindi to the oil (3 tbsp) heated in heavy bottomed Kadhai >> Saute stirring the stuffed bhindi till it is semi cooked on a medium flame. >> Add the leftover masala paste to the Kadhai >> Saute and keep mixing the bhindi and masala gently until the masala is roasted well >> Masala should turn brown in color, similar to the pictures of the recipe shared at the end of the page.
  • If the masala is sticking to the Kadhai, drizzle little oil, however, when cooked on medium flame, the oil oozes out from the masala which is good enough to fry the masala and get that brownish texture.
  • The dish might seem like a time taking one… “Trust me, it is simple to cook and effortless”. When served in a gathering or to the guests, the Bhindi Masala looks beautiful on the plate and is an absolute winner :).

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