While cooking bhendi or okra bhaji, you have often noticed that the okra turns reddish brown in color while cooking it. The reason for the same, being adding the masalas like chili powder and garam masala in the initial stage of cooking itself.
Rather one should allow the bhendi or okra to cook for at least 5-10 minutes before adding any of the masalas. An excellent way to retain green color of okra or bhendi is to cook them soft and in the last 5 minutes, to add the masalas of your choice.
The above step will help you maintain or retain green color of okra or bhendi bhaji.