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Bhindi Masala - Okra Bell Pepper Stir-Fry
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5 from 3 votes

Bhindi Masala - Okra Bell Pepper Stir Fry

Enhanced Bhindi Masala recipe with Shimla Mirch, i.e. Okra Bell Pepper Stir Fry, to give it a unique flavor and colorful look. Bhindi (Hindi word for Okra) is like a staple vegetable in Northern India. Most families will cook bhindi for at least one meal during the week. My family also love bhindi, so I try to make it in different ways. This recipe needs very basic ingredients available in most household kitchens.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: Bhindi Masala, Okra Bell Pepper Stir Fry, Okra Stir Fry, Shimla-Mirch
Servings: 4 people
Calories: 153kcal



  • 1 lb Okra chopped in ½ inch roundels
  • 150 gm Potatoes Russet/Idaho medium size diced small
  • 150 gm Colored Bellpeppers ½ of each color
  • 5 gm Green Chilies: 2-3 slit into halves - adjust as per spice level
  • 15 gm Cilantro: handful chopped



Stove Top Method:

  • Heat wok/kadhai on medium heat and add oil in it. Add asafetida, carom seeds and green chilis. Sauté for few seconds.
  • Now add chopped okra and diced potatoes give it a good stir.
  • Keep stiring in between for even cooking.
  • It will take 15 minutes okra to cook.
  • Now add diced colored bell peppers.
  • Add all the spices and mix well.
  • Garnish with chopped cilantro and enjoy.
  • The whole dish needs to be cooked on medium heat.


Tips and Tricks of Making Perfect Crisp Bhindi Masala

Even though bhindi is an everyday vegetable, it is a tricky vegetable to cook. It can very easily get slimly and most people do not like the slimy texture. Ideally, cooked bhindi is supposed to be crispy and non-slimy. Below are some important tips to keep in mind for the same:
  • Wash and dry them nicely with kitchen towel before cutting.
  • There should not be any water contact after chopping the bhindi. Water will make the bhindi
  • A good way to cut down the slime is to roast bhindi for 10 to 15 minutes in an over or air fryer before frying.
  • Add all the spices towards the end when the bhindi is almost cooked. Even if you add the salt in the initial phase, that salt will make them slimy.
  • Do not use lemon juice, instead use dry mango powder to make it tangy.


Calories: 153kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Sodium: 607mg | Potassium: 626mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2365IU | Vitamin C: 81.8mg | Calcium: 115mg | Iron: 2.6mg