Bhindi ki Sabji

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Bhindi ki sabji recipe With step by step photos – this is a simple, easy and tasty recipe of dry okra curry.

bhindi bhaji recipe, bhindi sabzi, bhindi ki sabzi

In Konkani language we call it ‘Bhendi chi bhaji‘. This is one of my mom’s excellent recipes for making bhindi bhaji. It is relatively easy to prepare and taste also good.

Here beside the regular Indian flavors, the okra or bhindi is also subtly flavored by the aroma of fennel powder (saunf powder).

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.

How to make bhindi ki sabji

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

bhindi, okra

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

drying bhindi on a kitchen napkin

3. Remove the head and the tail.

bhindi without head and tail

4. Chop the bhindi into round pieces.

chopped okra

Making bhindi sabzi

5. Heat 2 tablespoon oil in pan or wok. Add 1 large-sized chopped onion.

chopped onions in a pan

6. Saute and stir the onions.

sauteing onions

7. Saute the onions till transparent.

sauteing onions

8. Now add 1 chopped green chili and 1 large-sized chopped tomato.

adding chopped tomatoes

9. Stir well and saute them for a couple of minutes till the tomatoes become soft.

sauteing tomatoes

10. Add 1 teaspoon fennel powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 pinch of asafoetida (hing), a pinch or two of dry mango powder (amchur powder) and ¼ teaspoon garam masala powder one by one.

adding spice powder

11. Mix well.

making bhindi sabji

12. Stir and then add okra.

adding bhindi

13. Mix well and then add salt as required.

adding salt

14. Place a lid with a rim on the pan or kadai. Pour water on the lid.

cooking bhindi sabji

15. Cook the okra till done on low to medium flame. Keep on checking in between and stir occasionally, so that the bhindi bhaji does not stick to the bottom of the pan.

cooking bhindi ki sabji

16. When the okra is cooked, then garnish with few chopped coriander leaves.

garnishing bhindi bhaji

17. Serve Bhindi ki sabzi hot with rotis or plain paratha.

bhindi sabzi recipe, bhendi chi bhaji
More delicious Bhindi recipes

  1. Bhindi do pyaza
  2. Stuffed bhindi
  3. Bhindi fry
  4. Kurkuri bhindi
  5. Masala bhindi

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

Bhindi ki Sabji

4.84 from 12 votes
A simple and easy dry okra curry recipe.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Cuisine Indian
Course: Side Dish

Servings 3 to 4


  • 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
  • 1 teaspoon coriander powder (ground coriander)
  • ½ teaspoon turmeric powder (ground turmeric)
  • a pinch of asafoetida (hing)
  • a pinch or two of dry mango powder
  • ¼ teaspoon garam masala powder
  • 2 tablespoon oil
  • salt as required
  • few chopped coriander leaves for garnishing



  • rinse 250 grams okra well with water. Dry each okra with a kitchen napkin.
  • Remove the head and the tail and chop the okra 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 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 okra till done on low to medium flame.
  • Keep on checking in between and stir occasionally, so that the sabzi does not stick to the bottom of the pan.
  • When the okra is cooked, then garnish the bhindi bhaji with chopped coriander leaves.
  • Serve bhindi ki sabji hot with rotis or parathas.

Nutrition Info Approximate values

Nutrition Facts
Bhindi ki Sabji
Amount Per Serving
Calories 142 Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 60mg3%
Potassium 399mg11%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 4g4%
Protein 2g4%
Vitamin A 940IU19%
Vitamin C 29.3mg36%
Calcium 89mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  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

    1. 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

    1. 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

    1. 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.

    1. 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.

    1. 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.