Olive bhindi masala


  • 3g Coriander powder
  • 3g Red chili powder
  • 3g Turmeric powder
  • 1pc Green chili, chopped
  • 2pcs Tomatoes, chopped
  • 5g Cumin seed
  • 5g Mustard seeds
  • 30ml Pure Olive Oil
  • 3pcs Salt
  • 250g Bhindi
  • 2pcs Onions, chopped
  • 30pcs Spanish Black olives


1. Heat oil in a pan.
2. Once hot, toss in the cumin and mustard seeds. Allow to splutter.
3. Once it stops spluttering, add green chilli and onions. Stir-fry on medium heat until browned. Remove from heat and keep aside in a plate.
4. Pour 1/4 cup of oil in the same wok.
5. Add the chopped okra and stir-fry for a few minutes until cooked and aromatic. This way, the okra will not split while cooking and the dish turns out very tasty.
6. Remove the okra from heat, once fried and lightly browned.
7. Add the sauteed onion mixture back to the wok and toss in the fried okra. Mix well to combine and allow to cook for a minute on medium heat.
8. Now, add all the masala {spice} powders and mix well.
9. Allow to cook for 5 minutes.
10. Add the chopped tomatoes, Spanish Black olives, mix well and cover the wok. Allow the flavours to blend well and the tomatoes to cook until softened. This takes about 7 minutes.
11. Uncover, add salt and mix well.
12. Allow to cook for 2 minutes on medium heat.
13. Remove from flame and serve hot with rotis.