Spicy Okra (Masala Bhindi) Recipe

Spicy OkraServes 2-4

Ingredients (Buy locally grown organic ingredients, if possible)

3-4 teaspoons ghee (make organic ghee at home)

1 pinch asafoetida powder (hing)

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon carom seeds (ajwain)

1/4 cup onions, thinly sliced

3 cups okra (bhindi)

1/2 teaspoon turmeric powder (haldi)

1/4 teaspoon coriander seeds, freshly ground

1/4 teaspoon red chilli powder (optional)

Rock salt (saindhav salt) to taste

Cilantro for garnish, chopped


  1. Wash and pat dry the okra completely. Cut off both ends of the okra and discard. Cut okra into 1/3″ pieces as shown in picture.
  2. Heat ghee in a cast-iron skillet on medium heat. Add asafoetida, cumin, and carom seeds. Wait until seeds splutter, not allowing them to burn. Add onions and sauté until reddish-brown, about 6-8 minutes. Keep onions aside.
  3. Heat ghee in a deep clay pot and add okra and let it cook without lid on low-medium heat for 20-25 minutes. Stir occasionally and continue cooking until the vegetables are tender.
  4. Once vegetables are tender, add sautéed onions, turmeric powder, coriander powder, red chili powder, and rock salt.  Mix well and cook for another 2-3 minutes. Turn off the heat when done. Garnish with chopped cilantro before serving. Serve hot.


Okra can be made with or without onions. Enjoy it warm with slow-cooked whole mung bean dal and fresh whole-wheat chapati.

Recipe shared by Preeti Gupta


About Preeti Gupta

Preeti Gupta is a classically trained Ayurvedic Practitioner practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine, and she looks forward to being part of your Ayurvedic journey soon!