Spiced Okra Recipe by Sarvat Hanif
 Sarvat Hanif @sarvathanif Canada A simple yet flavourful delight is spiced okra. Bhindi, also known as okra or ladyfinger, is a vegetable that instantly brings comfort to many South Asian kitchens. When cooked right, it transforms into a flavourful, slightly tangy, and mildly spiced dish that pairs beautifully with rotis. Usually, bhindi is first fried and then cooked in onion and sometimes tomato based masala. However, in this recipe I did not fry the okra nor made the onion gravy. I simply added all the ingredients and the spices at the same time. This recipe uses mustard oil instead of regular vegetable oil giving the bhindi a rustic and homestyle flavour. The secret to perfect bhindi? Always wash and dry it thoroughly before cooking—this keeps the dish from becoming sticky. The combination of ajwain, cumin, crushed coriander, and Kashmiri red chilli infuses the okra with layers of aroma and warmth. A final squeeze of lemon juice and fresh coriander brightens the dish, balancing the spices with a refreshing finish. Serve this bhindi masala hot with soft rotis, parathas, or even alongside a simple dal and rice for a wholesome, comforting meal. It’s quick enough for a weeknight dinner yet flavourful enough to serve with pride at family gatherings. A simple yet flavourful delight is spiced okra. Bhindi, also known as okra or ladyfinger, is a vegetable that instantly brings comfort to many South Asian kitchens. When cooked right, it transforms into a flavourful, slightly tangy, and mildly spiced dish that pairs beautifully with rotis. Usually, bhindi is first fried and then cooked in onion and sometimes tomato based masala. However, in this recipe I did not fry the okra nor made the onion gravy. I simply added all the ingredients and the spices at the same time. This recipe uses mustard oil instead of regular vegetable oil giving the bhindi a rustic and homestyle flavour. The secret to perfect bhindi? Always wash and dry it thoroughly before cooking—this keeps the dish from becoming sticky. The combination of ajwain, cumin, crushed coriander, and Kashmiri red chilli infuses the okra with layers of aroma and warmth. A final squeeze of lemon juice and fresh coriander brightens the dish, balancing the spices with a refreshing finish. Serve this bhindi masala hot with soft rotis, parathas, or even alongside a simple dal and rice for a wholesome, comforting meal. It’s quick enough for a weeknight dinner yet flavourful enough to serve with pride at family gatherings. Spiced okra Share its first Cooksnap! A simple yet flavourful delight is spiced okra. Bhindi, also known as okra or ladyfinger, is a vegetable that instantly brings comfort to many South Asian kitchens. When cooked right, it transforms into a flavourful, slightly tangy, and mildly spiced dish that pairs beautifully with rotis. Usually, bhindi is first fried and then cooked in onion and sometimes tomato based masala. However, in this recipe I did not fry the okra nor made the onion gravy. I simply added all the ingredients and the spices at the same time. This recipe uses mustard oil instead of regular vegetable oil giving the bhindi a rustic and homestyle flavour. The secret to perfect bhindi? Always wash and dry it thoroughly before cooking—this keeps the dish from becoming sticky. The combination of ajwain, cumin, crushed coriander, and Kashmiri red chilli infuses the okra with layers of aroma and warmth. A final squeeze of lemon juice and fresh coriander brightens the dish, balancing the spices with a refreshing finish. Serve this bhindi masala hot with soft rotis, parathas, or even alongside a simple dal and rice for a wholesome, comforting meal. It’s quick enough for a weeknight dinner yet flavourful enough to serve with pride at family gatherings. A simple yet flavourful delight is spiced okra. Bhindi, also known as okra or ladyfinger, is a vegetable that instantly brings comfort to many South Asian kitchens. When cooked right, it transforms into a flavourful, slightly tangy, and mildly spiced dish that pairs beautifully with rotis. Usually, bhindi is first fried and then cooked in onion and sometimes tomato based masala. However, in this recipe I did not fry the okra nor made the onion gravy. I simply added all the ingredients and the spices at the same time. This recipe uses mustard oil instead of regular vegetable oil giving the bhindi a rustic and homestyle flavour. The secret to perfect bhindi? Always wash and dry it thoroughly before cooking—this keeps the dish from becoming sticky. The combination of ajwain, cumin, crushed coriander, and Kashmiri red chilli infuses the okra with layers of aroma and warmth. A final squeeze of lemon juice and fresh coriander brightens the dish, balancing the spices with a refreshing finish. Serve this bhindi masala hot with soft rotis, parathas, or even alongside a simple dal and rice for a wholesome, comforting meal. It’s quick enough for a weeknight dinner yet flavourful enough to serve with pride at family gatherings. Ingredients 30minutes 4 servings 1/2 kg okra (bhindi), washed and dried well 2 onions, sliced 3 –4 whole green chillies 1/2 tsp. carom seeds (ajwain) 1 tsp. cumin seeds 1 tsp. crushed coriander seeds To taste, salt 1 tsp. Kashmiri red chilli powder 1/2 tsp. turmeric 1 tsp. coriander powder 1 –2 dry red chilies, broken into pieces 1/2 tsp. black salt 3 –4 tbsp. mustard oil 1 lemon 3 tbsp. cilantro, chopped 1/2 kg okra (bhindi), washed and dried well 2 onions, sliced 3 –4 whole green chillies 1/2 tsp. carom seeds (ajwain) 1 tsp. cumin seeds 1 tsp. crushed coriander seeds To taste, salt 1 tsp. Kashmiri red chilli powder 1/2 tsp. turmeric 1 tsp. coriander powder 1 –2 dry red chilies, broken into pieces 1/2 tsp. black salt 3 –4 tbsp. mustard oil 1 lemon 3 tbsp. cilantro, chopped Cooking Instructions 30minutes 1 Wash the okra thoroughly and pat dry. 2 Remove the tops and bottoms and slice into small pieces. 3 Add the sliced okra in a large skillet. 4 Add all the ingredients, except, cilantro and lemon juice, and mix well. 5 Place the skillet over medium heat, stirring occasionally to prevent sticking. 6 Once the okra is about 90% cooked, cover the pan and let it steam for 10 minutes. 7 Squeeze lemon juice and garnish with chopped cilantro.. 8 Serve hot with roti or paratha. 1 Wash the okra thoroughly and pat dry. 1 Wash the okra thoroughly and pat dry. 2 Remove the tops and bottoms and slice into small pieces. 2 Remove the tops and bottoms and slice into small pieces. 3 Add the sliced okra in a large skillet. 3 Add the sliced okra in a large skillet. 4 Add all the ingredients, except, cilantro and lemon juice, and mix well. 4 Add all the ingredients, except, cilantro and lemon juice, and mix well. 5 Place the skillet over medium heat, stirring occasionally to prevent sticking. 5 Place the skillet over medium heat, stirring occasionally to prevent sticking. 6 Once the okra is about 90% cooked, cover the pan and let it steam for 10 minutes. 6 Once the okra is about 90% cooked, cover the pan and let it steam for 10 minutes. 7 Squeeze lemon juice and garnish with chopped cilantro.. 7 Squeeze lemon juice and garnish with chopped cilantro.. 8 Serve hot with roti or paratha. 8 Serve hot with roti or paratha. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on August 20, 2025 01:54 Canada Comments Similar Recipes Bhindi Matar (Okra-White Peas) Stir Fry Bhindi Matar (Okra-White Peas) Stir Fry This is a just a simple stir fry recipe prepared with okra & dried white peas. They are an excellent side dish with any form of rice or chapattis. The tempering is of some aromatic panch phoron and the usual dry spices. Nothing fancy, but taste is yummy. So please go ahead and prepare this amazing stir fry dish if you are looking for something easy and quick. Bethica Das Bhindi (Okra) Bhindi (Okra) Note to self: I absolutely love okra, it’s one of my favorite vegetables right after beets. There’s just something about cooking okra that reminds me of childhood. I remember my mom using leftover okra and making grilled stuffed sandwiches with them. Now this recipe is one of my mom’s and I’ve been sworn into secrecy about the spices used. (My family owns a Pakistani restaurant, Lazeez Asian Cuisine, and disclosing the spices aren’t an option as of yet). But I’ve found a way around it with the permission of my momma so you guys can enjoy the authentic taste of Pakistani cuisine! I’m in the process of trying to brand and sell individual spice mixes for these Pakistani dishes (in collaboration with Lazeez Asian Cuisine) and later on to other recipes as well. Currently we’re in the experimental phase and if you follow me on snapchat you already know the rules and entries to be entered into the trial phase of the spice mix. I’ll be choosing 3 people (a beginner, intermediate, and someone who’s an expert or very comfortable with cooking). You will receive a spice blend in the mail along with a recipe link and an email with a post survey to fill out. Here are the official rules for entry to be chosen as a experimental food tester! The first recipe will be a choice of either butter chicken, Chicken qorma, or Bhindi (okra), or loki (squash)... For more, visit Foodjabi Okra (Bhindi) Sambar Okra (Bhindi) Sambar This is another south canara favorite, called "bol koddel" in local-speak. You can create variations of this, by replacing Okra with any vegetable with a hard texture, like cucumber, squash, beets, radishes and so on. They all taste different, and the end product tastes quite different in each case. Enjoy! Rahul Nodu Shivananda Tandoori Aloo / Spiced Grilled Potatoes Tandoori Aloo / Spiced Grilled Potatoes #goldenapron 17 Tandoori Aloo / Spiced Grilled Potatoes is a grilled dish made by marinating boiled baby potatoes in the marination made using yogurt, chickpea flour, ginger garlic paste and spices. The marinated potatoes are then grilled or baked in the preheated oven, or coal barbeque or pan and served hot with onion slices and mint coriander chutney. It is all time favorite appetizer with all age group. It is gluten free. Swapna Bhindi Masala (okra Masala) Bhindi Masala (okra Masala) Bhindi, Okra also known as Lady finger, is a popular nutritious vegetable of North East African origin. Okra is low in cholesterol and high in fibre. Okra has many health benefits, including, Preventing Diabetes Promoting colon health Boosting digestive health Promoting a healthy pregnancy Maintaining healthy skin Helps relieve constipation Rich in antioxidants Nabila Bashir1970 Methi masala Puri Methi masala Puri Methi masala puri is soft,delicious and spiced puri made with wheat flour,fenugreek leaves and Indian spices. Methi masala Puri served with any curries, dry sabzi, dals ,achar and chutney #Goldenapron post 15 Tanuja Keshkar Okra in Chilli Mustard Gravy Okra in Chilli Mustard Gravy Shorshe Dharosh jhal is a delicious bengali dish which is made of okra with thick mustard gravy. This dish is delicious taste. It is a very simple and easy to cook dish. It can be served with rice/roti. Okra is an excellent sauce of vitamins C and K1. Vitamin C is a water-soluble nutrient that contributes to your overall immune function, while vitamin K1 is a fat-soluble vitamin that’s known for it's role in blood clotting. Additionally, okra is low in calories and carbs and contains some protein and fiber. Many fruits and vegetables lack protein, which makes okra somewhat unique. Ankita Chakraborty Bhindi Matar (Okra-White Peas) Stir Fry Bhindi Matar (Okra-White Peas) Stir Fry This is a just a simple stir fry recipe prepared with okra & dried white peas. They are an excellent side dish with any form of rice or chapattis. The tempering is of some aromatic panch phoron and the usual dry spices. Nothing fancy, but taste is yummy. So please go ahead and prepare this amazing stir fry dish if you are looking for something easy and quick. Bethica Das Bhindi Matar (Okra-White Peas) Stir Fry Bhindi Matar (Okra-White Peas) Stir Fry This is a just a simple stir fry recipe prepared with okra & dried white peas. They are an excellent side dish with any form of rice or chapattis. The tempering is of some aromatic panch phoron and the usual dry spices. Nothing fancy, but taste is yummy. So please go ahead and prepare this amazing stir fry dish if you are looking for something easy and quick. Bethica Das Bhindi (Okra) Bhindi (Okra) Note to self: I absolutely love okra, it’s one of my favorite vegetables right after beets. There’s just something about cooking okra that reminds me of childhood. I remember my mom using leftover okra and making grilled stuffed sandwiches with them. Now this recipe is one of my mom’s and I’ve been sworn into secrecy about the spices used. (My family owns a Pakistani restaurant, Lazeez Asian Cuisine, and disclosing the spices aren’t an option as of yet). But I’ve found a way around it with the permission of my momma so you guys can enjoy the authentic taste of Pakistani cuisine! I’m in the process of trying to brand and sell individual spice mixes for these Pakistani dishes (in collaboration with Lazeez Asian Cuisine) and later on to other recipes as well. Currently we’re in the experimental phase and if you follow me on snapchat you already know the rules and entries to be entered into the trial phase of the spice mix. I’ll be choosing 3 people (a beginner, intermediate, and someone who’s an expert or very comfortable with cooking). You will receive a spice blend in the mail along with a recipe link and an email with a post survey to fill out. Here are the official rules for entry to be chosen as a experimental food tester! The first recipe will be a choice of either butter chicken, Chicken qorma, or Bhindi (okra), or loki (squash)... For more, visit Foodjabi Bhindi (Okra) Bhindi (Okra) Note to self: I absolutely love okra, it’s one of my favorite vegetables right after beets. There’s just something about cooking okra that reminds me of childhood. I remember my mom using leftover okra and making grilled stuffed sandwiches with them. Now this recipe is one of my mom’s and I’ve been sworn into secrecy about the spices used. (My family owns a Pakistani restaurant, Lazeez Asian Cuisine, and disclosing the spices aren’t an option as of yet). But I’ve found a way around it with the permission of my momma so you guys can enjoy the authentic taste of Pakistani cuisine! I’m in the process of trying to brand and sell individual spice mixes for these Pakistani dishes (in collaboration with Lazeez Asian Cuisine) and later on to other recipes as well. Currently we’re in the experimental phase and if you follow me on snapchat you already know the rules and entries to be entered into the trial phase of the spice mix. I’ll be choosing 3 people (a beginner, intermediate, and someone who’s an expert or very comfortable with cooking). You will receive a spice blend in the mail along with a recipe link and an email with a post survey to fill out. Here are the official rules for entry to be chosen as a experimental food tester! The first recipe will be a choice of either butter chicken, Chicken qorma, or Bhindi (okra), or loki (squash)... For more, visit Foodjabi Okra (Bhindi) Sambar Okra (Bhindi) Sambar This is another south canara favorite, called "bol koddel" in local-speak. You can create variations of this, by replacing Okra with any vegetable with a hard texture, like cucumber, squash, beets, radishes and so on. They all taste different, and the end product tastes quite different in each case. Enjoy! Rahul Nodu Shivananda Okra (Bhindi) Sambar Okra (Bhindi) Sambar This is another south canara favorite, called "bol koddel" in local-speak. You can create variations of this, by replacing Okra with any vegetable with a hard texture, like cucumber, squash, beets, radishes and so on. They all taste different, and the end product tastes quite different in each case. Enjoy! Rahul Nodu Shivananda Tandoori Aloo / Spiced Grilled Potatoes Tandoori Aloo / Spiced Grilled Potatoes #goldenapron 17 Tandoori Aloo / Spiced Grilled Potatoes is a grilled dish made by marinating boiled baby potatoes in the marination made using yogurt, chickpea flour, ginger garlic paste and spices. The marinated potatoes are then grilled or baked in the preheated oven, or coal barbeque or pan and served hot with onion slices and mint coriander chutney. It is all time favorite appetizer with all age group. It is gluten free. Swapna Tandoori Aloo / Spiced Grilled Potatoes Tandoori Aloo / Spiced Grilled Potatoes #goldenapron 17 Tandoori Aloo / Spiced Grilled Potatoes is a grilled dish made by marinating boiled baby potatoes in the marination made using yogurt, chickpea flour, ginger garlic paste and spices. The marinated potatoes are then grilled or baked in the preheated oven, or coal barbeque or pan and served hot with onion slices and mint coriander chutney. It is all time favorite appetizer with all age group. It is gluten free. Swapna Bhindi Masala (okra Masala) Bhindi Masala (okra Masala) Bhindi, Okra also known as Lady finger, is a popular nutritious vegetable of North East African origin. Okra is low in cholesterol and high in fibre. Okra has many health benefits, including, Preventing Diabetes Promoting colon health Boosting digestive health Promoting a healthy pregnancy Maintaining healthy skin Helps relieve constipation Rich in antioxidants Nabila Bashir1970 Bhindi Masala (okra Masala) Bhindi Masala (okra Masala) Bhindi, Okra also known as Lady finger, is a popular nutritious vegetable of North East African origin. Okra is low in cholesterol and high in fibre. Okra has many health benefits, including, Preventing Diabetes Promoting colon health Boosting digestive health Promoting a healthy pregnancy Maintaining healthy skin Helps relieve constipation Rich in antioxidants Nabila Bashir1970 Methi masala Puri Methi masala Puri Methi masala puri is soft,delicious and spiced puri made with wheat flour,fenugreek leaves and Indian spices. Methi masala Puri served with any curries, dry sabzi, dals ,achar and chutney #Goldenapron post 15 Tanuja Keshkar Methi masala Puri Methi masala Puri Methi masala puri is soft,delicious and spiced puri made with wheat flour,fenugreek leaves and Indian spices. Methi masala Puri served with any curries, dry sabzi, dals ,achar and chutney #Goldenapron post 15 Tanuja Keshkar Okra in Chilli Mustard Gravy Okra in Chilli Mustard Gravy Shorshe Dharosh jhal is a delicious bengali dish which is made of okra with thick mustard gravy. This dish is delicious taste. It is a very simple and easy to cook dish. It can be served with rice/roti. Okra is an excellent sauce of vitamins C and K1. Vitamin C is a water-soluble nutrient that contributes to your overall immune function, while vitamin K1 is a fat-soluble vitamin that’s known for it's role in blood clotting. Additionally, okra is low in calories and carbs and contains some protein and fiber. Many fruits and vegetables lack protein, which makes okra somewhat unique. Ankita Chakraborty Okra in Chilli Mustard Gravy Okra in Chilli Mustard Gravy Shorshe Dharosh jhal is a delicious bengali dish which is made of okra with thick mustard gravy. This dish is delicious taste. It is a very simple and easy to cook dish. It can be served with rice/roti. Okra is an excellent sauce of vitamins C and K1. Vitamin C is a water-soluble nutrient that contributes to your overall immune function, while vitamin K1 is a fat-soluble vitamin that’s known for it's role in blood clotting. Additionally, okra is low in calories and carbs and contains some protein and fiber. Many fruits and vegetables lack protein, which makes okra somewhat unique. 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