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5 from 1 vote

Hyderabadi Masala Bhindi

Crisp and spicy okra, stir fried with coconut and indian spices.

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish, Tiffin recipes
Cuisine: South Indian Cuisine
Servings: 4 people
Author: anjanaskc


  • 250 grams okra /bhindi
  • 4 Tomatoes / Tamatar
  • 2.5 tbsp Fresh Coconut, Grated
  • 1.5 tsp Tamarind / Imli
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Salt / Namak
  • 2 tbsp Cooking Oil

Spices to grind

  • 1 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp Fennel Seeds / Saunf
  • 1 tsp Whole coriander seeds/ Sabut Dhaniya
  • 1 tsp sesame seeds /til


  • Dry roast all the-spices to grind- in a pan on low heat till slightly roasted.
  • Grind in a mixer jar and make a fine powder(A)
  • Blanch tomatoes and grind to make puree.
  • Trim the ends and slit okra lengthwise into 4 pieces.
  • Heat oil in a pan and deep fry the okra pieces on high flame and drain on a tissue paper (or just shallow fry on high flame)and drain on a tissue paper
  • Take a pan add 2 tbls oil and add tomato puree.
  • Add turmeric ,chilli powder,salt and cook for 1 minute.
  • Add coconut, 3 t.s ground masala(A), tamarind pulp and mix .
  • Now add fried okra and mix ,cover and cook for 2 minutes.
  • Garnish with grated coconut and serve


serving suggestions-serve as a side dish with any meal.