Bhinda Curry

Bhinda is also known as Okra or Lady’s Finger.  You can buy them fresh from Chinese, Indian and Iranian grocery stores or you can buy them frozen from the supermarket.  


  • 1           lb bhinda
  • 2           medium onions
  • 4           tbsp vegetable oil
  • 1/2        tsp cumin seeds
  • 2           medium tomatoes
  • 1           tbsp green masala
  • 1           tsp coriander and cumin powder
  • 1/4        tsp turmeric powder
  • 1           tsp salt
  • 2           tbsp yoghurt
  •              juice of 1 lemon
  • 1           tbsp chopped cilantro


  1. Take a wet kitchen towel and clean the bhinda.  Slice them into 1/2 rings.
  2. Peel and thinly slice the onions.
  3. In a medium saucepan heat the oil, add the cumin and the sliced onions and fry till the onions are transparent.
  4. Chop the tomatoes and add this to the onions.  Add green masala,  dhanajeera ( coriander and cumin powder), turmeric powder, salt, yoghurt and lemon juice.  Stir and cook this on medium heat for about 5 minutes.
  5. Add the bhinda, mix and cook covered for about 10 min.  The bhinda should be soft.
  6. Sprinkle with cilantro before serving.

Serve with chapatti or paratha

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