I am at my wits end on week nights for dinner options!! There are many options..I know, but I don’t like a few..and some aren’t preferred by my hubby. Big surprise! I am sure everyone is confused what to prepare for dinner sometime during the week….😁

Now, Bhindi or Ladyfingers are not particularly one of ‘our‘ favourite veggies. But they are flooding the markets almost all year around and look so bright and grassy green! I can’t resist buying a bunch!👌👌 They are fresh and very healthy. But making a simple sautéed preparation of Bhindis isn’t something either of us enjoy!! Even with some dal, salad or a raita, we can’t have a basic Bhindi ki sabzi. 


I remember my mom made a delicious, tangy Bhindi Masala during summers..! It’s was lip – smacking and so unlike any other Bhindi ki sabzi I’d ever eaten anywhere…I’d wait for this sabzi back then ❤️ So, last summer, I took this recipe from her and have been making it since whenever Kairis (raw mangoes) are in season. Although, one can make the same dish without the Kairis as well, trust me the taste is still yum!! Let’s check out the recipe.. ☺️

Yield: serves 2 – 3

Equipment: a large wok, a mixing ladle, measuring spoons/cups.


300 gms bhindi, (washed, dried, slit lengthwise and cut into thin diagonal strips)

7 tbsp oil (there are two stages to cooking, hence need a bit extra oil)

salt to taste

1/2 tbsp red chilli pwd

1/2 tsp haldi pwd

1 tsp each cumin pwd & coriander pwd

2 tsp finely grated raw mango (peels to be discarded before grating)

1 nos onion sliced

2 nos tomatoes chopped

1/2 tsp sugar

Pinch of hing (asafoetida)

1/4 tsp Garam masala

1/2 tsp cumin seeds

some chopped coriander for the garnish


Heat oil in a wok, once it’s hot enough, shallow fry the strips of bhindi for 6-7 mins. It should have a bright green colour and be half cooked. Remove the half cooked bhindi and set on kitchen paper to absorb the oil. Now, in the remaining oil, add hing and cumin seeds. Once it crackles, add the onion slices and cook until it’s soft and transparent. Now add in the tomatoes with salt, haldi, red chilli pwd, cumin pwd & coriander pwd. Sauté well until the oil separates from the masala. It took me about 5-7 mins for this step.

Next, add the half cooked bhindi and stir well. Cover and cook for 5 mins. Then add the grated raw mango, sugar and Garam masala and mix well. Cook at medium flame for another 8-10 mins. Turn off the flame and garnish with coriander leaves! Done! I served this sabzi with some yellow moong dal, rotis, salad and masala curd. A meal to die for! 👌☺️


You could easily minus the raw mango and make the same sabzi! It’s still delicious 😚


Shreya 💗

3 comments on “Kachi Kairi Bhindi Masala”

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