Bhindi Masala Calories: Dry and With Gravy

By NYUS Inc. · Published 31 October 2026

The figures on this page are built from IFCT 2017 Table 1 rows and, where Table 1 has no row, USDA FoodData Central SR Legacy records. No primary table has a bhindi masala record: IFCT 2017, the Indian Food Composition Tables from ICMR-NIN, prints raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli) and no bhindi masala, no cooked or fried ladies finger and no cooking oil row, and USDA FoodData Central SR Legacy has no bhindi masala record. So this page does not quote a number. It works one pan out line by line: the raw bhindi, onion, tomato, garlic, ginger, green chilli and coriander leaves from named IFCT 2017 rows and the oil from a USDA record, with weights that are our assumptions and the oil shown apart so you can see what it adds, once as a dry pan with little onion and tomato and once as a pan with onion-tomato gravy and more oil. They are estimates, shown so you can change the weights to match your pan. For the vegetables raw and boiled see our potato, brinjal, bhindi per piece page and boiled vegetables guide, for another vegetable dish worked out the same way our mix veg guide, and for the spoon values our ghee, oil and sugar guide.

The short answer

By our working, one dry pan of bhindi masala (250 g raw bhindi, 60 g onion, 40 g tomato, 4 g garlic, 3 g ginger, 3 g green chilli, 5 g coriander leaves and 15 g of oil (about 3 teaspoons)) is about 247.4 kcal and 7.2 g protein, and one pan with onion-tomato gravy (250 g raw bhindi, 120 g onion, 150 g tomato, the same garlic, ginger, green chilli and coriander leaves and 20 g of oil (about 4 teaspoons)) is about 342.0 kcal and 9.1 g protein. Scaling the bhindi from 200 to 300 g and the oil from 10 to 20 g the dry pan runs 180.3 to 314.6 kcal, and with 15 to 25 g of oil the gravy pan runs 264.7 to 419.3 kcal, with the other ingredients in every cell. These are estimates from the weights below, not measured values, not from a bhindi masala record and not a shop or restaurant figure. Our reading: the parts of the dry main case rank the oil 132.6 kcal, the bhindi 68.7 kcal, the onion 28.8 kcal, the garlic, ginger, green chilli and coriander 9.5 kcal, the tomato 7.8 kcal; the parts of the gravy main case rank the oil 176.8 kcal, the bhindi 68.7 kcal, the onion 57.6 kcal, the tomato 29.4 kcal, the garlic, ginger, green chilli and coriander 9.5 kcal; and the gravy pan is 94.6 kcal above the dry one.

IFCT 2017 rows used, per 100 g

IFCT 2017 Table 1 prints, per 100 g edible portion, water, protein, ash, total fat, total dietary fibre, insoluble and soluble fibre, carbohydrate and energy in kJ. We read these 7 rows from the PDF text on 31 October 2026, as the mean of the regions shown (PDF pages in the Sources); the kcal is ours (kJ divided by 4.184, to 0.1). IFCT prints no portion weights; every row here is raw, so we count raw weight and the weight lost in the pan is not printed in any table.

The oil: USDA SR Legacy, per 100 g

IFCT 2017 Table 1 has no cooking oil row, so the oil comes from USDA FoodData Central SR Legacy; it is a US record (peanut oil). Energy is USDA's kcal with the kJ beside it; water, protein, total fat and carbohydrate (by difference) are in g, then fibre (g), total sugars (g) and sodium (mg), all per 100 g.

The data-type label on each USDA field, as the record shows it

USDA's record page shows a data-type label beside some fields and none beside others. This table copies what the record shows, read field by field from the nutrient table of the record page; "no label shown" means the record prints no label there, and "not printed" means the record has no row for that field. We do not interpret the labels beyond printing them. IFCT 2017 prints no such labels.

The household portions USDA prints for the oil

These are the entries in the record's Measures list, as printed; the other entry is 100 g. This page counts the oil in grams and takes 1 teaspoon as 4.5 g, the record's own teaspoon. The kcal in the last column is ours: the printed kcal per 100 g times the grams, divided by 100, shown to 0.1.

The portion sums: 171410 1 tsp (4.5 g): 884 × 4.5 / 100 = 39.78, so 39.8 kcal; 171410 1 cup (216 g): 884 × 216 / 100 = 1909.44, so 1909.4 kcal; 171410 1 tbsp (13.5 g): 884 × 13.5 / 100 = 119.34, so 119.3 kcal. By the same arithmetic 5 g of oil is 44.2 kcal and 10 g 88.4 kcal.

Worked example 1: dry bhindi masala

Every weight here is our assumption for one pan, counted raw: bhindi cooked in oil with chopped onion, tomato, garlic, ginger, green chilli and coriander leaves. Each IFCT line is the kJ divided by 4.184, times the grams, divided by 100, to 0.1 kcal; each USDA line is the printed kcal per 100 g times the grams, divided by 100; protein is the table's protein per 100 g times the grams, divided by 100. Salt and spice powders are not counted.

The grid varies the bhindi per pan (200, 250 or 300 g, with every other ingredient weight except the oil scaled by the same factor and rounded to 0.1 g) and the oil (10, 15, 20 g); the weights in the table above are the 250 g main case.

Worked example 2: bhindi masala with onion-tomato gravy

Same method and the same 250 g of bhindi, garlic, ginger, green chilli and coriander leaves; the onion goes up from 60 to 120 g, the tomato from 40 to 150 g and the oil from 15 to 20 g. This is our assumed recipe, not a measured pan.

The grid varies the bhindi per pan (200, 250 or 300 g, with every other ingredient weight except the oil scaled by the same factor and rounded to 0.1 g) and the oil (15, 20, 25 g); the weights in the table above are the 250 g main case.

The two main cases side by side

These are the single examples used in the short answer; each follows from the tables above and from the weights in the cell.

What stands out in the numbers

• Dry, part by part: the oil 132.6 kcal, the bhindi 68.7 kcal, the onion 28.8 kcal, the garlic, ginger, green chilli and coriander 9.5 kcal, the tomato 7.8 kcal. Raw ladies finger is 27.5 kcal per 100 g (IFCT D056) and the oil 884 kcal per 100 g (USDA 171410).
• With gravy, part by part: the oil 176.8 kcal, the bhindi 68.7 kcal, the onion 57.6 kcal, the tomato 29.4 kcal, the garlic, ginger, green chilli and coriander 9.5 kcal; against the dry pan the extra onion adds 28.8 kcal, the extra tomato 21.6 kcal and the extra 5 g of oil 44.2 kcal.
• Size against oil: in the dry pan the oil (10 to 20 g) moves it more than the bhindi weight (200 to 300 g): 88.4 kcal against 45.9 kcal; in the gravy pan the oil (15 to 25 g) moves it more than the bhindi weight (200 to 300 g): 88.4 kcal against 66.2 kcal. Each 5 g of oil is 44.2 kcal.
• Protein: about 7.2 g in the dry pan and 9.1 g in the gravy pan; the bhindi supplies 5.2 g of it.
• These are estimates: no bhindi masala record exists, the weights are ours, and a different weight of any ingredient in the tables above will change them.

Why these are estimates, not your bhindi masala

• No record exists for the dish. IFCT 2017 prints raw foods and no cooked or fried ladies finger, and USDA SR Legacy has no bhindi masala record (its okra records are the raw and boiled vegetable, frozen and boiled frozen).
• The weights are assumptions. No table prints how much bhindi, onion, tomato or oil a pan takes; ours are stated so you can replace them.
• Raw weights. No table prints the weight of the bhindi masala after cooking, so the page counts raw weight and cannot give a per 100 g or per katori figure.
• Only the pan oil is counted. Oil used to fry the bhindi separately first, or left in the pan, is not counted unless it is in the oil weight.
• US data. The oil row is a US record; IFCT Table 1 has no oil row.
• Labels are printed, not judged. Calculated and Assumed zero are USDA's words on the record; we print them and draw no conclusion from them.

How to log it so the numbers hold

• Log it by parts. Weigh the raw bhindi, onion and tomato once for your usual pan, and log the oil by its own weight (weight × figure ÷ 100); our ghee, oil and sugar guide has the spoon values.
• Say how much oil. It is an input this page cannot know; 5 g of oil is 44.2 kcal.
• Say how the pan was divided. The page gives a whole pan; divide the total by the portions you actually made.
• Say what else went in. Ghee on top, curd and the roti or rice eaten with it are not counted.

Where NYUS fits (our app)

We make NYUS, so read this as ours. NYUS is an AI fitness and nutrition coach in early access on Android, with no ads and no data selling. You log foods yourself by searching 8,900+ Indian and global foods or by barcode, and a weekly check-in adjusts your calories, macros and step goal once enough is logged. Barcode coverage of Indian packaged foods is not complete, so search by name when a scan finds nothing.

What this page leaves out

• A measured calorie figure for bhindi masala as a dish: no primary record prints one, so every figure here is an estimate from stated weights.
• A calorie target, and any claim about what bhindi, onion or oil do to your body: we have not looked up any for any person, so we give none. If you have a medical condition or are pregnant, ask your doctor or dietitian.
• Other versions, such as deep-fried bhindi, stuffed bhindi, bhindi with curd or besan, or a pan with potato: not covered here; log them from their own rows (another dry vegetable sabzi, cabbage, is worked out in our cabbage sabzi guide).
• Salt, turmeric, cumin, chilli, amchur and garam masala powders, ghee on top, curd, and the roti or rice served with it: not counted.
• Shop, restaurant and packaged bhindi masala: no table prints a weight or oil use, so we give no such figure; read the pack for packaged ones.
• The USDA okra records (Okra, raw; Okra, frozen, unprepared; Okra, cooked, boiled, drained, with salt; Okra, cooked, boiled, drained, without salt; Okra, frozen, cooked, boiled, drained, with salt; Okra, frozen, cooked, boiled, drained, without salt): found by search on 31 October 2026, none is a bhindi masala, so none is used.
• Per 100 g and per katori figures: no table prints a cooked weight, so none is given here.
• Nutrients beyond energy, water, protein, fat, carbohydrate, fibre, total sugars and sodium: not covered here.

Sources

• ICMR-NIN, Indian Food Composition Tables 2017 (IFCT 2017), Table 1, per 100 g edible portion, mean of the regions shown (read from the PDF text 31 October 2026): D056 Ladies finger (6 regions, 115 kJ, PDF p. 48); D076 Tomato, ripe, local (6 regions, 82 kJ, PDF p. 49); G017 Onion, big (6 regions, 201 kJ, PDF p. 54); G011 Garlic, big clove (6 regions, 518 kJ, PDF p. 54); G014 Ginger, fresh (6 regions, 230 kJ, PDF p. 54); G008 Chillies, green - all varieties (6 regions, 177 kJ, PDF p. 53); G009 Coriander leaves (6 regions, 130 kJ, PDF p. 53). IFCT 2017 prints raw foods (its few cooked rows are boiled and omelette eggs and roasted vermicelli) and no bhindi masala, no cooked or fried ladies finger and no cooking oil row (PDF text searched for bhindi, masala, okra, ladies finger, fried, roast and oil; the only ladies finger row is the raw vegetable; the rows used are D056 ladies finger (PDF p. 48), D076 ripe local tomato (p. 49), G017 big onion (p. 54), G011 garlic (p. 54), G014 ginger (p. 54), G008 green chilli (p. 53) and G009 coriander leaves (p. 53)).
• USDA FoodData Central, SR Legacy 171410 (Oil, peanut, salad or cooking): Energy 884 kcal (3700 kJ), protein 0 g, total fat 100 g, carbohydrate by difference 0 g, fibre 0 g, total sugars 0 g, sodium 0 mg per 100 g; labels as printed: kcal Calculated, carbohydrate by difference no label shown, total sugars Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat); portions used: 1 tsp (4.5 g); 1 cup (216 g); 1 tbsp (13.5 g) (read 31 October 2026).
• USDA FoodData Central, SR Legacy searches run on 31 October 2026 (control 'roll dinner' 11 results): bhindi masala 0 results, bhindi 0 results, lady finger 0 results, okra fried 0 results, okra 6 results.
• nyus.in, the NYUS landing page, read on 31 October 2026 for the app statements in the NYUS section and the CTA.

The ingredient weights, the scaling, the kJ to kcal conversions, the line values, the sums, the grids, the portion kcal, the rounding, the comparisons and every sentence starting "Our reading" are NYUS's own assumptions, arithmetic or opinion, not from USDA or IFCT. The IFCT values are the means printed in IFCT 2017 Table 1; the USDA values, data-type labels and Measures-list portions are exactly as shown on the USDA record page. The names in the first column are the tables' own names.

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