FREE Shipping above Rs 799/-. 1 free taster (Rs 150/-) with order over Rs.999/-, 1 free pickle (Rs.400) in order over Rs. 1485/- and 2 free pickle (Rs 800) in order over 2485/-

Mummy's Bhindi Daal

Mummy's Bhindi Daal

No one knows nature & nurture better than I do, as up close and as personal as it gets, for I lived the life that Lord Krishna was born with. I too have had the good fortune of having had two mothers. One who gave birth to me and one who nurtured me,  both of them  made me the person that I am today. And Mummy & Amma are both not with me today. Amma passed on 7 years ago and COVID took Mummy away, 13 days ago from my sisters & myself. 

Mummy and Amma gave me more than just my value system and beliefs. They imbibed in me a very deep seated love for food. Mummy, was an excellent cook and she learnt it by practice and through her own wilfulness. Amma had learnt it from her mother and her mother's mother. Both had in-depth knowledge nonetheless and were experts in their own right. They gave me the confidence that I can try and cook anything, irrespective of the outcome. And more often than not, the positivity transfers to the food for its made with the love and blessing of 2 mothers. 

Bhindi daal, is one of Mummy's personal creations. It's a favourite of my sisters and mine and that of our children too. She may have conjured the recipe to save time, or add another green to our diet, I don't remember why, but I love it and make this once in 10 days for sure. 

I remember as a child, when mummy used to cut small tender bhindi to make Bhindi daal. there was always a method. She would wash and dry the bhindis one by one. then cut the head and tail off. Then shud would club 7-8 Bhindis and chop them together on a dry board. Aaaahhh the cross section of cut bhindis looked so pretty. 

On this Mother's Day, which sadly is also Mummy's tehraveen,  thirteenth day, this is my ode to her love for cooking. She was a very gentle and kind soul, who only welcomed you with a smile that shown in the sheen and glisten in her eyes.


Mummy's Bhindi Daal

  • 2 cup Boiled, Red Masoor daal, split (with salt, haldi & ginger)
  • 2 tsp Oil
  • 1 cup chopped Bhindi, Okra
  • 1.5 tsp OFG Bhindi Masala
  • 2 tsp Ghee
  • 1 Bay leaf
  • 1 pinch Hing
  • 1 Red chilli dry
  • 2 green cardamom 
  • 2 cloves, laung
  • 1 large Tomato, grated
  • 1 pinch OFG Garam Masala
  • chopped coriander



  1. Roast Bhindi in a pan with oil, till its not sticky anymore, on high flame. stir continuously. 
  2. Add Bhindi masala roast for half a minute.
  3. In another kadhai, add Ghee, hing, jeera, dry red chilli, bay leaf and stir for a few seconds. 
  4. Add grated tomatoes and a pinch of salt and fry till it leaves oil.  
  5. Add warm water and bring to a boil. 
  6. Add roasted Bhindi and boiled daal to this and boil for 3-5 minutes.
  7. Add a pinch of Garam masala.
  8. Top with chopped coriander and serve hot with rice or roti. 

MUST DO - Daal recipe

  • 1/2 cup red masoor daal split
  • 1.5 cup water
  • 1.5 tsp Pink Himalayan Salt
  • 1 tsp grated ginger
  • 1/2 Haldi
  1. Wash and soak daal  for 1-2 hours (preferably)
  2. Pressure cook all ingredients till first whistle is about to start.
  3. Remove from the stove and  pour water on closed pressure cooker to cool it down
  4. Once all the pressure is removed open the lid.
  5. The daal shud be just cooked, each grain should be visible. 


  • Soaking Daals removed the "badi" or gassy element from most daals. 
  • While boiling the daal, remove the white froth that comes initiatlly and then close the pressure cooker lid. 
  • MUST add ginger and hing to daal to make them easy to digest. 
  • Mummy always bought tender Bhindis. She would try and bend the bhindi tail and if it fights back then its too ripe. 
  • Bhindi should be first fried at a high flame and then at low flame to remove the stickiness from it. Can add a few drops of vinegar while frying the bhindi to remove the sticky.
  • Never cover and cook Bhindi. 
  • Do not add salt to bhindi till its cooked. or it will release moisture and not cook well. It will be sticky and wilted and soggy.  
  • Garam masala should be added just before serving to retain its aroma. 





Share this post

Leave a comment

Note, comments must be approved before they are published