Hyderabadi Bhindi(Okra)

As the title suggests this recipe is from the cuisines of Hyderabad, a State in the South of India. Here in this recipe, the okras are stir fried first and then tossed in – an aromatic, flavoured and colourful seasoned-cashew-coconut paste. The taste of the okras coated with this masala is the ideal dish for those palates. Even after you’re done with your meal of either rotis or rice, the urge to spoon in more of this subzi onto your plate is a temptation too hard too resist!


  • Ladies Finger 250gm
  • Urad Dal 1 tsp
  • Mustard seeds ½ tsp
  • Jeera ½ tsp
  • Red Chilli  2
  • Onion  1 large chopped
  • Tomato  2 medium sized chopped
  • Chilli Powder ½ tsp
  • Turmeric powder ¼ tsp
  • Whipped yoghurt/curd 1/3 cup
  • Coconut ¼(cut into pieces for grinding)
  • Kaju 4-5
  • Curry Leaves, a few
  • Salt to taste


  • Grind together fresh coconut and cashew nuts to a paste. Keep aside.
  • Cut only the stalk of the bhindi/okra and cut lengthways on three or four side to make slits.
  • Heat oil in a pan and stir-fry the okras for about 8-10 mins on medium flame till cooked. Do not cover while cooking the okras.
  • Meanwhile, heat oil in another pan; add split black gram/urad dal, mustard seeds and cumin seeds. Fry on low flame till the lentil changes colour.
  • Now add curry leaves and red chillies, fry for few seconds, then add onion and fry until golden.
  • Add the tomatoes, chilli powder, turmeric and salt. Sauté well till the masala is dry and the oil separates.
  • Now add yoghurt, a little at a time, stirring continuously bring it to boil.
  • Stir till the water evaporates and then add the prepared coconut-cashew paste.
  • Fry well for a minute, then add the okras and toss gently till the okras are mixed well in the masala.
  • If you prefer gravy then add water, else just fry dry for a few seconds.
  • Throw in few coriander leaves and toss it gently.
  • Serve hot with rotis or rice.

Preparation Time: 35 minutes

Serves: 3-4

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