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Punjabi Bendi Masala(ਪੰਜਾਬੀ ਬੇੰਦੀ ਮਸਲਾ, புஞ்சபி பெண்டி மசாலா, पंजाबी भिंडी मसाला)

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Punjabi Bendi Masala (ਪੰਜਾਬੀ ਬੇੰਦੀ ਮਸਲਾ, புஞ்சபி பெண்டி மசாலா, पंजाबी भिंडी मसाला) is an Punjabi food. Bendi is  nothing but Bendakaya (okra). It is most popular in Punjab and Gujarat.

Regional Dish: Punjab; Gujarat;  Andhra; Kerala; Karnataka; South India; North India.

Cuisine Style: Punjab | Preparation Time  20 minutes | Take with paratha , rice|Type Fry | Shelf Life: 1 day.

Appx. Nutritional values: Calories (112 Kcal), Carbohydrates (13.7 g ), Protein ( 23.3 g), Fat (4.1 g).


  • Bendi (Bendakaya) (okra)      2cups
  • Onion    ½ cup ( chopped)
  • Garlic(optional)     2 cloves( chopped)
  • Chilli Powder       1 tsp
  • Dhania Powder       2
  • tsp  Tumeric Powder      ½ tsp
  • Oil as needed  Salt to taste

For Seasonning :


  • Mustard   1 tsp
  • Asafoetida     2 Pinch
  • Jeera      ½ tsp
  • Curry Leaves

Method :
1. Wash & clean the okra(bendi) and dry it in clean kitchen towel .
2. Heat the kadai with enough oil to sauté okra (bendi) till it is soft .
3. Remove okra(bendi) from the heat and set it aside in a plate.
4. Then reheat the pan again , season it with mustard, jeera , curry leaves and asafoetida.
5. Saute onions, garlic till golden brown then add chilli powder, dhania powder ,turmeric powder.
6. Add the cooked okra (bendi) to the sauted mixture in the kadai , mix till the mixture well cooked and sprinkle water if needed in medium flame. Garnish with sour cream & coriander leaves.


Other variants/ Cuisine  Style :1. Dahi Bendi masala .

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