Bhindi Jhaal

Bhindi Jhaal

Prep: 15 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Bengali

Bengali speciality – ladyfinger dish with a predominant mustard flavour


  • Ladyfingers (bhindi) 250 gms
  • Mustard seeds, soaked for 15 minutes 4 tbsps
  • Oil 2 tbsps
  • Green chillies, chopped 1 to 2
  • Salt to taste


  • Halve each ladyfinger lengthwise and cut each half into 2 pieces.
  • Drain and grind mustard seeds with very little water into a smooth paste.
  • Heat oil in a non-stick pan, add green chillies and saute for 1 minute.
  • Add ladyfingers and mix well. Cook till they are almost done.
  • Add salt and 2 tsps mustard paste and toss gently till all the ladyfingers are well coated with the masala. Continue to cook till completely done.
  • Transfer into a serving bowl and serve hot.