Bhindi Masala
Okra, slow-cooked with spices
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What is Bhindi?
Bhindi is the Indian term for okra or ladyfinger.
Is the okra slimy?
No, we stir-fry it on high heat with dry spices to ensure it remains crisp and not slimy.
What gives it a tangy flavor?
We use amchur(dry mango powder) and fresh tomatoes for tanginess.
Is there gravy in this dish?
No, it is a dry vegetable preparation.
How spicy is it?
It has a medium spice level, featuring aromatic ground spices rather than deep heat.
About Bhindi Masala
Bhindi Masala is the classic North Indian okra dish, bhindi being the Hindi name for okra or ladyfinger. It is a dry preparation with no gravy, the spices coating the vegetable rather than drowning it, and it lives or dies on technique. The whole point is okra that stays firm and clean rather than slipping into the slimy texture the vegetable is notorious for, and getting there is mostly about heat and timing.
We bring the okra in fresh from Makro and cut it into rounds of about two centimetres the same day. It then goes into the pan over high heat so its moisture evaporates fast, which is the trick that keeps it from going gluey, before sliced onion, tomato and ginger-garlic join it. Ground coriander leads the spicing, and a finishing dusting of amchur, dried mango powder, gives the dish its signature tang alongside the fresh tomato. The masala is ground fresh in our kitchen daily rather than taken from a jar, and our Uttarakhand-trained chef keeps it at a sociable medium that features aromatic spice more than raw heat, adjustable on request.
On the plate it is savoury and tangy, the okra holding a gentle bite under its coating of toasted spice, the onions sweet and just softened. Because it is dry and quite flat in shape it suits flatbreads especially well, scooped up with roti, paratha or tandoori naan, though it also makes a good dry side to a dal-and-rice meal. Ghee or oil is used in the cooking; as a halal-friendly vegetarian kitchen with no pork we are glad to keep it fully oil-based and vegan for those who ask. It is a fine introduction for anyone who has only known okra as a soft, stewed vegetable.
Vegetarians and meat-eaters share most tables here; the menu has plenty for both. Visit BHARAT →
See also: the Main Course - Veg menu · Indian vegetarian food in Bangkok · our fresh paneer dishes · halal-friendly kitchen.