bhindi bhaji or bhindi sabzi recipe, how to make bhindi bhaji recipe

bhindi bhaji recipe

here is a again a simple and easy recipe of bhindi bhaji or bhindi sabzi. in konkani language we call it bhende chi bhaji.

english translation of this recipe would be okra dry curry. this is one of my mom’s excellent recipes for making bhindi.

bhindi sabzi or bhindi bhaji

here the besides the regular indian flavors, the okra or bhindi is also subtly flavored by the aroma of fennel powder.

ground fennel & bhindi bhaji with dal rice

this bhindi bhaji recipe is good with chapatis and even comforting with dal and rice combo. a perfect indian meal accompanied by some mango pickle, raita or salad.

if you are looking for more bhindi recipes then do check bhindi do pyazabharwan bhindialoo bhindikurkuri bhindi recipe and mergol de quiabos – goan style bhindi.

bhindi bhaji recipe details below:

bhindi bhaji or bhindi sabzi
 
Prep time
Cook time
Total time
 
bhindi bhaji - simple and easy okra recipe.
Author:
Recipe type: side
Cuisine: indian
Serves: 3-4
Ingredients
  • 250 gms bhindi or okra or lady finger
  • 1 green chili, chopped
  • 1 medium or large sized onion, chopped
  • 1 large tomato, chopped
  • 1 tsp fennel/saunf powder
  • 1 tsp coriander powder (dhania)
  • ½ tsp turmeric powder (haldi)
  • a pinch of asafoetida/hing
  • a pinch or two of dry mango powder/amchur powder
  • ¼ tsp garam masala powder
  • 2 tbsp oil
  • salt as required
  • few chopped coriander leaves for garnishing
Instructions
  1. rinse the bhindi (okra) well with water.
  2. dry each bhindi with kitchen napkin.
  3. remove the head and the tail and chop the bhindi into round pieces.
  4. heat oil in pan or wok.
  5. fry the onions till transparent.
  6. now add the green chili and tomatoes.
  7. saute them for a couple of minutes till the tomatoes become soft.
  8. add all the dry spice powders one by one.
  9. stir and then add bhindi/okra.
  10. mix well.
  11. add salt.
  12. place a lid with a rim on the pan or kadai.
  13. pour water on the lid.
  14. cook the bhindi till done on medium to low flame.
  15. keep on checking in between so that the bhindi bhaji or sabzi does not stick to the bottom of the pan.
  16. when the bhindi is cooked, then garnish with chopped coriander leaves and serve bhindi bhaji hot.



{ 19 Responses }

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

  1. Bee says

    Just cooked this tonight, substituting tamarind paste for the amchoor powder (which I don’t have in stock), and it was AMAZINGLY yummy. I’m afraid I fried it off in ghee rather than oil, however! SUPER recipe, thank you! x

    • says

      hi diana. the stone and mortar pestle is from kerala – an indian state in the south. i am not sure where else you would be able to get them.

    • says

      any souring ingredient can be used instead of dry mango powder. the taste won’t be same but there will be sourness in the food. the final dish will have the taste and flavor of the souring ingredient you have used. it also depends on the recipe in which the sour ingredient can be used. in this recipe for example, you can add some lemon juice. for making chana or chole recipe, you can add dry pomegranate powder/anardana powder or tamarind paste or even lemon juice instead of mango powder. in dals, lemon juice or kokum can be added.

  2. says

    Hi Dassana,
    Just had a question why didn’t you fry the bhindi before to take out the “lais” the gooey stuff which comes out from the bhindi. Whenever I make bhindi which I have learned from my mother and aunts they always fry the bhindi first till light brown, take it out and then make all the masala first and then add bhindi.

    • says

      dear huma, there are two ways of making bhindi. one is lightly sauting or frying so that the “lais” or the mucilage is got rid of. and the other is cooking directly with the masala or spices. in the second method, to reduce the sliminess sour ingredients like tomatoes, amchur, tamarind paste, curd, lemon juice or kokum are added. in this recipe i have used tomatoes and very little amchur powder, just for the taste. so when cooking you will see the sliminess but once the dish is cooked, there is no sliminess.

      at times i make okra just with some jeera, curry leaves, ginger, onions and kokum. then i add some coconut from top. in this recipe also there is no sliminess.

      after washing, if we dry the okra well with a kitchen napkin, then also the sliminess gets reduced.