How to make Bhendi Masala -

Deep fried stuffed bhindi and potatoes cooked together in tomato masala.

Sanjeev Kapoor

This recipe is contributed by Member Kashmira Savant.

Main Ingredients : Ladyfingers, Tomato (टमाटर)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Bhendi Masala checkout Bhindi Masala, Achari Dahiwali Bhindi, Spicy Bhindi Andhra Style, Bhindi Aur Oats Sabji . You can also find more Main Course Vegetarian recipes like Besanwali Bhindi Mixed Vegetable Korma Dudhiya Khotkhotein Kashmiri Dum Aloo

Bhendi Masala

Bhendi Masala Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bhendi Masala Recipe

  • Ladyfingers slit 1/2 kilogram

  • Tomato pureed 2 medium

  • Turmeric powder 1/2 tablespoon

  • Salt to taste

  • Garam masala 1 tablespoon

  • Oil deep fried 2 tablespoons

  • Ginger-garlic paste 1 tablespoon

  • Potato peeled and sliced 2 medium

  • Fresh coriander leaves for garnish


Step 1

In a bowl mix together red chilli powder, turmeric powder, salt and garam masala powder.

Step 2

Stuff this mixture in the bhindis and set aside. Heat sufficient oil in a kadai.

Step 3

Deep fry the potato till golden brown and crisp. Drain on absorbent paper.

Step 4

In the same oil deep fry the bhindis till crisp. Drain on absorbent paper. Heat two tablespoons oil in a non-stick pan.

Step 5

Add ginger-garlic paste and saute for a minute. Add tomato puree and cook till it gets cooked.

Step 6

Add fried bhindi and then the fried potatoes and mix well. Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.