bhindi ki sabji recipe, how to make bhindi sabzi | bhendi chi bhaji recipe

bhindi sabji recipe with step by step photos – this is a simple, easy and tasty recipe of bhindi sabji.

bhindi bhaji recipe, bhindi sabzi, bhindi ki sabzi

in konkani language we call it ‘bhendi chi bhaji‘. english translation of this recipe would be okra dry curry. this is one of my mom’s excellent recipes for making bhindi. it is relatively easy to prepare and taste also good.

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

ground fennel & bhindi bhaji with dal rice

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

if you are looking for few more delicious bhindi recipes then i suggest following recipes:

  1. bhindi do pyaza
  2. stuffed bhindi
  3. bhindi fry
  4. kurkuri bhindi
  5. masala bhindi

bhindi ki sabji recipe

Author:Dassana Amit
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Course:side dish
Cuisine:indian
Calories:142kcal
Servings (change the number to scale):3 to 4
5 from 1 vote
bhindi bhaji recipe, bhindi sabzi recipe, bhendi chi bhaji recipe
bhindi ki sabzi recipe - simple and easy dry okra curry recipe.

INGREDIENTS FOR bhindi ki sabji recipe

(1 CUP = 250 ML)
  • 250 grams bhindi (okra or lady finger)
  • 1 green chili - chopped
  • 1 medium or large sized onion - chopped
  • 1 large tomato - chopped
  • 1 teaspoon fennel powder (saunf powder)
  • 1 teaspoon coriander powder (dhania powder)
  • ½ teaspoon turmeric powder (haldi)
  • a pinch of asafoetida (hing)
  • a pinch or two of dry mango powder (amchur powder)
  • ¼ teaspoon garam masala powder
  • 2 tablespoon oil
  • salt as required
  • few chopped coriander leaves for garnishing

HOW TO MAKE bhindi ki sabji recipe

preparation for bhindi sabji recipe

  • rinse 250 grams bhindi (okra) well with water.
  • dry each bhindi with kitchen napkin.
  • remove the head and the tail and chop the bhindi into round pieces.

making bhindi ki sabji

  • heat oil in pan or wok. fry the onions till transparent.
  • now add the green chili and tomatoes.
  • saute them for a couple of minutes till the tomatoes become soft.
  • add all the dry spice powders one by one.
  • stir and then add bhindi (okra). mix well. add salt as required and mix.
  • place a lid with a rim on the pan or kadai. pour water on the lid.
  • cook the bhindi till done on low to medium flame.
  • keep on checking in between and stir occasionally, so that the bhindi sabzi does not stick to the bottom of the pan.
  • when the bhindi is cooked, then garnish bhindi sabzi with chopped coriander leaves.
  • serve bhindi ki sabji hot with rotis or parathas.
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preparation to make bhindi ki sabji

1. rinse 250 grams bhindi (okra) well with water.

making bhindi sabji recipe

2. dry each bhindi with kitchen napkin. you do not get a slimy or mushy bhindi if you wipe dry the okra very well.

making bhindi sabji recipe

3. remove the head and the tail.

making bhindi sabji recipe

4. chop the bhindi into round pieces.

making bhindi sabji recipe

making bhindi sabzi

5. heat 2 tablespoon oil in pan or wok.

making bhindi sabji recipe

6. add 1 large sized chopped onion.

making bhindi sabji recipe

7. saute and stir the onions.

making bhindi sabji recipe

8. saute the onions till transparent.

making bhindi sabji recipe

9. now add 1 chopped green chili and 1 large sized chopped tomato.

making bhindi sabji recipe

10. stir well.

making bhindi sabji recipe

11. saute them for a couple of minutes till the tomatoes become soft.

making bhindi sabji recipe

12. add 1 teaspoon fennel powder (saunf), 1 teaspoon coriander powder (dhania powder), ½ teaspoon turmeric powder (haldi), 1 pinch of asafoetida (hing), a pinch or two of dry mango powder (amchur powder) and ¼ teaspoon garam masala powder one by one.

making bhindi sabji recipe

13. mix well.

making bhindi sabji recipe

14. stir and then add bhindi (okra).

making bhindi sabji recipe

15. mix well.

making bhindi sabji recipe

16. add salt as required.

making bhindi sabji recipe

17. place a lid with a rim on the pan or kadai. pour water on the lid.

making bhindi sabji recipe

18. cook the bhindi till done on low to medium flame. keep on checking in between and stir occasionally, so that the bhindi sabji does not stick to the bottom of the pan.

bhindi sabji recipe

19. when the bhindi is cooked, then garnish the bhindi ki sabzi with few chopped coriander leaves.

bhindi bhaji recipe, bhendi chi bhaji recipe

20. serve bhindi ki sabzi hot with rotis or plain paratha.

bhindi bhaji recipe, bhindi sabzi recipe, bhendi chi bhaji recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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28 comments/reviews

  1. Tried this bhindi recipe. Had never put tomato in bhindi. It turned out super good. Addition of fennel(though I put seeds directly some I forgot to powder them) added a complete new dimension to the taste. Loved it. Thanks.

  2. can you share masala recepie like i want to make 500 gram malvani masala but don’t know the quantity of each ingredients. malvani masala recepie

    • difficult as i always measure and make masala or use the method of approximation (andaaz). so it will be difficult for me to give a recipe to you. when making any masala, there has to a balance in it. even one spice added less or more, can spoil the aroma and flavor of the masala.

  3. I just followed this recipe (with some variation, just due to not having stuff) and it’s awesome. I love bhindi, and I’ve wanted to try making bhindi bhaji for quite a while – I should have done sooner, didn’t realise it would be so straightforward!

    Thanks to Bee for the tamarind to substitute amchoor powder – I even further removed by using tamarind sauce rather than pure extract which I couldn’t find (I gave up after *ages* looking and was more than happy to find a sauce that at least had it as main ingredient..!)

    I also substituted garam masala powder for extra coriander and some cumin – since I looked up a GM recipe and they were the majority ingredients, so I figured at a 1/4 teaspoon the difference would be negligible.

    Really happy with the results, tasted great and I have some left for another couple of days 🙂

    I was unsure however what is meant by “cover with lid and pour some water on it” – I don’t think the water is meant to be added to the mix? Is this just to cool the lid, and so aid in the condensation of evaporated water that was already in the pan? I wasn’t sure, so I just used a ceramic plate, and didn’t pour water over.

    I already look forward to using this recipe again! 🙂5 stars

    • thanks ollie for this feedback. i am glad to know that the substitutions worked well in the recipe. if there is no garam masala, than what you did makes sense. an extra coriander and cumin powder always work. i also use this trick and also i crush some cinnamon, cloves and cardamom, when i run out of garam masala.

      i use a lid with a rim and pour water on the lid. the water does not go into the bhindi. its helps in condensation inside the pan and the veggies cook in steam. you can cover also with a tight lid. but usually for most such recipes, i use this method. thereby i don’t need to add any water inside the pan.

  4. 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

    • 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.

    • 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.

  5. 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.

    • 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.