Bhindi in Spicy Coconut Curry/ Bhendi Masala Curry/ Okra Curry

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I am not exactly an electronic or a gadget buff unlike the other half who literally drools over anything that has “technology” written over it. But then after some deliberation I brought this sleek Media Player by Creative and I am so glad I did it. It is the size of a credit card, lightweight and easy to carry around. One of its cool features (at least in my opinion) is the option to play FM stations and so I have preset some of my favorite stations into it. I listen to it during work especially when there is ‘noise’ in the background and during those dull afternoons when those last 2 hours of work just does not seem to end. Makes the afternoon a little lighter and brighter!


On yet another brighter side, I make this Lady’s finger (Okra) curry when I am pressed for time. This is also a good change from the usual dry Bhendi Masala. In this curry Bhendi is cooked along with onion and tomato and then simmered with coconut masala. Even though this seems like lot of work with grinding etc, it is really not. My mother used to make this often and can be put together in a jiffy with no compromise in taste. This can be had with Rotis or Rice. 

This can be had with Rotis or Rice. This is my contribution to Curry Mela hosted by the talented and spirited Srivalli.


 NEW UPDATE: I have received number of comments/questions about this recipe. I have added few more steps in the cooking procedure to make it easy to understand. Also I use fiery red Byadgi red chillies that I got from India for this curry. These chillies give that rich red color to the curry. Another point is the tamarind I use does not have a very dark brown color. It is light colored and imparts mild color to this. If the tamarind paste has very dark brown color, it might overpower the color of the red from the chillies.


  • 1 1/2 cups of chopped okra/ lady’s finger/ bhendi (cut into small discs)
  • 1/2 cup chopped onion
  • 1 medium tomato finely hopped.
  • handful chopped coriander leaves
  • jaggery(optional)
  • mustard seeds
  • curry leaves
  • jaggery(optional)
  • Salt
  • Oil

To make the coconut masala

  •  1 cup shredded coconut
  • 1 Tbsp coriander seeds
  • 1 Tbsp tamarind paste
  •  3-4 red chillies

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  • Make the coconut masala, by grinding the coconut along with red chillies, salt, tamarind, water and raw coriander seeds. The masala should be made into a very fine paste. Add more water if required.
  • In the meanwhile heat oil in a thick bottomed pan. Add the chopped onion and sauté until it turns transparent.
  • Add the chopped okra, salt and fry until it cooks and the stickiness is gone.  Cover with lid if required. (There is no need to make this crispy because when the coconut paste is added, it turns soft again).
  • After it is cooked, add the chopped tomatoes and stir until the tomatoes are cooked.
  • Add the coconut paste, jaggery and cook until the raw smell of coconut is gone. Check for taste and adjust the seasonings if required.
  • Finally garnish with chopped coriander. Serve hot with rice or rotis.





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  1. Uma says:

    I have been looking for different recipes to cook with okhra. YOur recipe is perfect. Love the way you made it with the coconut masala. Love it, love it, love it. Beautiful pic.

  2. indosungod says:

    Bhindi Curry looks like a perfect match for Rotis. This is a totally new way of cooking okra for me and I have to give it a try. Looks so good.

  3. Sonu says:

    ur Bhindi Coconut Curry is very diff and tempting!
    Will try ur Aloo Palak Curry and Bhinda Curry soon and let u knw abt outcome.

  4. PG says:

    A lovely dish! I might try it out with eggplant first. It isn’t that easy to find okra here.
    The pictures look beautiful. Nice blog!

  5. Siri says:

    Ya, I do always have my ipod on to turn off the ‘noise’ you were talking about. 😉 Coconut is an interesting addition to Okra. will try for sure.


  6. Sharmilee says:

    I tried this bhindi masala and surprisingly it came out apt like in the picture and tasted yummy too! Thanks for sucha nice post!

  7. yojana says:

    I tried your recipe.. At first when I added coconut paste, the curry became sticky coz of the okra.. but after cooking it covered for some time the stickinees reduced but did not eliminate completrly.. The curry tasted good but the color of the curry was not as good as the pic in your blog… Mine was a lil reddish white and not dark spicy color as yours… yours looks very attractive and yummy… do give some tips for better cooking if you can …

  8. Maria says:

    wow I made this tonight with your ‘black beans methi curry’ and rice. Both dishes were fantastic and easy to make! They went very well together actually. I made them to surprise my Bengali girlfriend. She cooks amazing and she was impressed with me! She loved the South Indian taste for a change. The color came out great FYI I used Swad products and green chilies instead of red…
    Thanks so much!

  9. Spice Rack says:

    This is a spicy food, and I love foods like this. It really makes me sweat and eat a lot. This also has healthy benefits because of the herbs and spices from the spice rack mixed in the recipe.

  10. Sundeep says:

    Thanks for sharing this awesome recipe….bumped into it while searching for leftover okra……it turned out to be delicious ended up consuming more than what my usual diet is….definitely would share it with my friends too

  11. Prasanthi says:

    just made this curry and it came out really well…
    It is a total hit in my family… so thank you very much for the great recipe

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