Bhindi masala {spiced okra}

Bhindi masala {spiced okra}

So we’ve gone from Indian to Middle Eastern for my “dinner for one” and now it’s back to India with this simple dish I reckon most people would like. If I can make assumptions, that is. Every time I duck over to the Fiji Market to top up the spices in my pantry I spot the fresh okra sitting in the fridge, consider grabbing some, and then leave without buying any. I’ve never really been a huge fan of okra due to its slimy innards which explains why I never cook with it.

What I’ve basically done here is slice them lengthways, tossed in chickpea flour and shallow-fry them until cooked and crispy on the edges. Okra chips, if you will. Indian style. One of my favourite Indian spice mixes is chaat masala – it’s a little hot, packed with spices and has a great zesty sharpness that goes perfectly with roasted potatoes or, as I often do, stick my finger in the mix and lick it clean. A box of it will set you back a couple of dollars or if you’re willing, try finding a recipe online and knock it up yourself. A couple of the other ingredients I’ve used may scare a few of you off but any good spice shop or Indian providore will have them on the shelves. My potted curry leaf plant I bought a few years ago at the Fiji Market is finally big enough to snip from, so having fresh curry leaf on hand is a real bonus.

This bhindi masala is a great little snack food with a chilled beer or a bit of a fancy nibble at your next barbeque rather than that dreaded pre-made dip in plastic tubs.

Keep posted for my end product using the tasty dishes I’ve been shooting through the last few days. See you tomorrow!

okra food styling

Bhindi masala recipe

bhindi masala

serves 2


  • 200 g okra, cut in quarters lengthways
  • 3 tbsp chickpea, or regular flour
  • Canola oil, for frying
  • 1 tsp chaat masala
  • ¼ tsp salt
  • ¼ tsp chilli flakes, or powder
  • ¼ tsp (anardana) pomegranate powder
  • 1 tbsp chopped curry leaves
  • ½ tsp kalonji (nigella) seeds
  • ¼ tsp turmeric


In a large mixing bowl toss the quartered okra with the flour. Set aside.

Combine the remaining ingredients, except the oil, mix well and set aside.

Heat the oil over medium-high heat and fry the okra for about 8 minutes, tossing around gently so that they cook through. Remove and drain the okra on paper towels then toss through the spice mix.

Serve while hot.

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