Recipe – Bhindi Sambar / Okra Sambar



  • Toor dal: 1 Cup
  • Water: 3 Cup
  • Salt: 1 teaspoon or to taste
  • Bhindi (Ladies finger): 14-15, trimmed and cut into small pieces
  • Tomato – 2, chopped
  • Onion: 1 small, chopped
  • Curry Leaves: 4-5
  • Dried Red chili: 1
  • Garlic cloves: 3-4
  • Oil: 1 Tablespoon
  • Mustard Seeds: ¼ Teaspoon
  • Turmeric powder (Haldi): ¼ Teaspoon
  • Sambar powder: 2 Tablespoon
  • Tamarind paste: 1 Tablespoon


  • Pressure cook the dal with water, salt, turmeric powder, half of the chopped tomato, half of the chopped onion, 2-3 cloves, ½ Tablespoon sambhar powder on high flame for 3 whistles.
  • After the steam goes, open the cooker.
  • In a big pot, heat oil and add mustard seeds. When it splutters, add curry leaves, red dried chili, cloves, onion and sauté till onions are light brown.
  • Add tomato and cook for 2 minutes.
  • Add the chopped bhindi / okra. Mix well and cover till bhindis are almost cooked.
  • Add sambar powder and tamarind paste. Cook for 30 seconds.
  • Add the cooked dal. Mix well.
  • Add water to adjust the consistency.
  • Let it boil.
  • Turn off the heat and serve hot.

Cook’s Note:

  • You may cut the bhindi / okra into big pieces and cook with dal in pressure cooker.


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