Okra (Bhindi) Tawa Masala Fry

Servings: 2
Cuisine: Indian
Course: Main Course
Time: 15 minutes
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If you love the tawa fry vegetables served at weddings, this is the perfect recipe for you. Ready in minutes and just as delicious.


  • 20-25 okras (ladyfingers or bhindi)
  • 4-5 sambar onions or shallots
  • 1 medium to large onion
  • 1 large tomato
  • 1 tbsp ginger garlic paste
  • 1 green chili chopped
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp red chilies powder
  • 1 tsp amchoor powder (ground mango powder)
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • Salt to taste
  • Oil for deep frying

Dry masala

  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp amchoor powder (ground mango powder)
  • 1/2 tsp red chillies powder
  • 1/2 tsp fennel (saunf) powder
  • 1 tsp chat masala


  • First, clean and remove caps and tails of the okra. Slit them lengthwise.
  • Heat oil in a wok or a karahi.
  • Deep fry the okras and sambar onions for about 3 minutes on high heat.
  • Remove from oil. Mix in a generous amount of the dry masala powder.
  • Blend the onions and tomatoes into a smooth paste.
  • Heat 1-2 tbsp on oil in a separate wok. Mix in the blended tomato and onion paste. Saute for a few minutes.
  • Add in the ginger-garlic paste. Saute and add in green chilies, coriander powder, cumin powder, red chilies powder, amchoor powder, and turmeric powder.
  • Add in a bit of water to allow the masalas to mix well. Saute until the oil leaves the sides. Do not brown the masala.
  • Mix in the okras and onions. Add in salt to taste and garam masala. Mix well. If the masala is too dry, you can add a bit of water.
  • Serve hot.


  • This recipe works great with tawa vegetables – arbi (colocasia), karela (bitter gourd), brinjals and even potatoes.

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Okra Tawa Masala Fry