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Bhendi Masala (Spiced Okra)

Cuisine: North Indian (Maharastrian Style)

Serves: 6-7


  • Okra small 1/2 pound
  • 1/3 cup Cashew nuts (fried)
  • Cilantro leaves, finely chopped
  • 3 Tablespoons of oil for light frying/sauteing

Ingredient list for Seasoning:

  • 1 Tablespoon of Roasted Peanuts (grounded)
  • 2 Tablespoons Coconut Powder
  • 2 Tablespoons Sesame Seeds
  • 1/2 Teaspoon Garam masala powder
  • 1 Teaspoon Goda masala powder
  • 1/4 Teaspoon Turmeric powder
  • 1/2 Teaspoon Amchoor powder
  • 1 Teaspoon Cumin powder
  • 1 Teaspoon Dania (Coriander) powder
  • 1/2 Teaspoon Red Chilli powder (add more if you like spicy)
  • Sugar pinch to taste
  • Salt to taste
  • 1 Tablespoon oil for seasoning



  1. Firstly cut the brinjals into + form and put them in salt water.
  2. Dry roast peanuts, coconut, sesame seeds separately and allow it to cool.
  3. In a pan, add onions, smear little oil and roast them for a minute.
  4. Make a fine masala paste of all the roasted ingredients which are peanuts, coconut, onions, sesame seeds and put it aside.
  5. In a cooking pot, add oil and heat it, add cumin seeds, mustard seeds and allow them to crackle.
  6. Add fenugreek seeds, dried red chillies, saute well, add curry leaves.
  7. Add the brinjals/eggplant/baingan and fry them well until the color of the baingan changes.
  8. Add ginger garlic and saute well for few minutes.
  9. Add the masala paste into it, mix well.
  10. Add salt, red chilli powder, turmeric powder, coriander powder, mix well and cook the masala until oil appears at the corners.
  11. Add the tamarind extracted pulp and stir well.
  12. Add water if required and salt too.
  13. Add tomato which is cut into two halves.
  14. Cook the whole bagara baingan ka salan until the gravy thickens and oil appears.
  15. Garnish with coriander leaves.
  16. Serve hot with rice or flat bread (Roti/Paratha)



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