Uploaded November 2025 | Updated September 2026, 2 weeks ago
A wooden classic that keeps your flavours in line ✨
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Written Recipe - Tawa Bhindi Masala
Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 3-4 people
Ingredients:
Fried Bhindi
LADY FINGER | भिंडी 350–400 GRAMS
OIL | तेल 3–4 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
TURMERIC POWDER | हल्दी पाउडर A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
SALT | नमक 1/4 TSP
BLACK SALT | काला नमक 1/2 TSP
DRY MANGO POWDER | अमचूर पाउडर 1 TSP
LEMON JUICE | नींबू का रस OF 1/2 LEMON
Gravy
OIL | तेल 1–2 TBSP
CUMIN SEEDS | जीरा A LARGE PINCH
ONION | प्याज 2 MEDIUM SIZED
GINGER GARLIC PASTE | अदरक लहसुन पेस्ट 1 TBSP
GREEN CHILLI | हरी मिर्च 2–3 NOS.
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
HOT WATER | गरम पानी A SPLASH
TOMATO | टमाटर 2 SMALL SIZED
CASHEW | काजू 15 NOS. (SOAKED / BOILED)
CURD | दही 2 TBSP (WHISKED)
SALT | नमक TO TASTE
Final Cooking
HOT WATER | गरम पानी AS REQUIRED
GINGER JULIENNE | अदरक के लच्छे A HANDFUL
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
FRESH CORIANDER STEMS | हरा धनिया डंठल A HANDFUL (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Choose medium-sized lady fingers, and always check freshness by bending the tip, it should snap cleanly.
Wash them well and then pat them completely dry using a cloth. Let them air-dry for 2–3 minutes so there is no surface moisture left. Moisture is what makes bhindi turn slimy during cooking.
Once dry, trim the tops and make a single slit through the center of each bhindi, just enough to open and check if the inside is clean. Prepare all the bhindi like this.
Heat some oil in a fry pan, and once hot, add the slit bhindi. Fry them on medium heat until they become almost cooked and turn lightly golden. This step helps remove sliminess completely.
Transfer the fried bhindi into a bowl. Prepare a spice mix by combining all the powdered spices in a separate bowl, then sprinkle this over the fried bhindi along with some lemon juice and coat them evenly. Keep 1–2 teaspoons of the spice mix reserved to use later in the gravy.
Place a fry pan on high heat and add oil. Once the oil warms up, add cumin seeds and let them crackle, then add finely chopped onions and sauté them until they turn golden brown.
Add ginger garlic paste and chopped green chillies, and cook briefly until the raw smell disappears.
Lower the flame, then add Kashmiri red chilli powder, turmeric powder, and coriander powder. Immediately add a small splash of hot water so the spices do not burn. Stir everything and cook this masala until the oil begins to separate from the sides, indicating the spices are properly cooked.
Blend tomatoes with soaked cashews to form a smooth puree. Add this puree to the pan along with whisked curd and salt. Mix well and continue cooking until the oil separates again from the masala. If at any point the gravy becomes too thick or starts sticking, add some hot water and continue cooking.
Once the oil separates fully, add hot water to adjust the gravy to a semi-thick consistency. It should not be runny, just thick enough to coat the bhindi without turning it soggy.
Add the masala-coated fried bhindi into the gravy. Then add ginger juliennes, slit green chillies, chopped coriander stems, and fresh coriander. Gently fold everything together so the bhindi gets fully coated without breaking.
Your wedding-style Tawa Bhindi Masala is ready. Serve it hot with tandoori roti, paratha, or even steamed rice.
#YFL #SanjyotKeer #tawabhindi #masalabhindirecipe
Follow Your Food Lab on:
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Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
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https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
How to buy fresh Bhindi 1:15
Prepping Bhindi 1:38
Shallow frying 3:23
Gravy 6:22
Final Cooking 9:55
Plating 10:32
Outro 11:36
A wooden classic that keeps your flavours in line ✨
Shop our Wooden Masala Dani now - amzn.in/d/dEnGWib
Written Recipe - Tawa Bhindi Masala
Prep time: 10-15 minutes
Cooking time: 35-40 minutes
Serves: 3-4 people
Ingredients:
Fried Bhindi
LADY FINGER | भिंडी 350–400 GRAMS
OIL | तेल 3–4 TBSP
CORIANDER POWDER | धनिया पाउडर 1 TSP
TURMERIC POWDER | हल्दी पाउडर A PINCH
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
GARAM MASALA | गरम मसाला 1/4 TSP
SALT | नमक 1/4 TSP
BLACK SALT | काला नमक 1/2 TSP
DRY MANGO POWDER | अमचूर पाउडर 1 TSP
LEMON JUICE | नींबू का रस OF 1/2 LEMON
Gravy
OIL | तेल 1–2 TBSP
CUMIN SEEDS | जीरा A LARGE PINCH
ONION | प्याज 2 MEDIUM SIZED
GINGER GARLIC PASTE | अदरक लहसुन पेस्ट 1 TBSP
GREEN CHILLI | हरी मिर्च 2–3 NOS.
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
HOT WATER | गरम पानी A SPLASH
TOMATO | टमाटर 2 SMALL SIZED
CASHEW | काजू 15 NOS. (SOAKED / BOILED)
CURD | दही 2 TBSP (WHISKED)
SALT | नमक TO TASTE
Final Cooking
HOT WATER | गरम पानी AS REQUIRED
GINGER JULIENNE | अदरक के लच्छे A HANDFUL
GREEN CHILLI | हरी मिर्च 2 NOS. (SLIT)
FRESH CORIANDER STEMS | हरा धनिया डंठल A HANDFUL (CHOPPED)
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
Method:
Choose medium-sized lady fingers, and always check freshness by bending the tip, it should snap cleanly.
Wash them well and then pat them completely dry using a cloth. Let them air-dry for 2–3 minutes so there is no surface moisture left. Moisture is what makes bhindi turn slimy during cooking.
Once dry, trim the tops and make a single slit through the center of each bhindi, just enough to open and check if the inside is clean. Prepare all the bhindi like this.
Heat some oil in a fry pan, and once hot, add the slit bhindi. Fry them on medium heat until they become almost cooked and turn lightly golden. This step helps remove sliminess completely.
Transfer the fried bhindi into a bowl. Prepare a spice mix by combining all the powdered spices in a separate bowl, then sprinkle this over the fried bhindi along with some lemon juice and coat them evenly. Keep 1–2 teaspoons of the spice mix reserved to use later in the gravy.
Place a fry pan on high heat and add oil. Once the oil warms up, add cumin seeds and let them crackle, then add finely chopped onions and sauté them until they turn golden brown.
Add ginger garlic paste and chopped green chillies, and cook briefly until the raw smell disappears.
Lower the flame, then add Kashmiri red chilli powder, turmeric powder, and coriander powder. Immediately add a small splash of hot water so the spices do not burn. Stir everything and cook this masala until the oil begins to separate from the sides, indicating the spices are properly cooked.
Blend tomatoes with soaked cashews to form a smooth puree. Add this puree to the pan along with whisked curd and salt. Mix well and continue cooking until the oil separates again from the masala. If at any point the gravy becomes too thick or starts sticking, add some hot water and continue cooking.
Once the oil separates fully, add hot water to adjust the gravy to a semi-thick consistency. It should not be runny, just thick enough to coat the bhindi without turning it soggy.
Add the masala-coated fried bhindi into the gravy. Then add ginger juliennes, slit green chillies, chopped coriander stems, and fresh coriander. Gently fold everything together so the bhindi gets fully coated without breaking.
Your wedding-style Tawa Bhindi Masala is ready. Serve it hot with tandoori roti, paratha, or even steamed rice.
#YFL #SanjyotKeer #tawabhindi #masalabhindirecipe
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
How to buy fresh Bhindi 1:15
Prepping Bhindi 1:38
Shallow frying 3:23
Gravy 6:22
Final Cooking 9:55
Plating 10:32
Outro 11:36
