bhindi fry

bhindi fry recipe with step by step photos – easy to prepare spiced punjabi bhindi masala fry recipe.

bhindi fry recipe, punjabi bhindi fry recipe

i make bhindi fry often as a side dish with chapatis or with dal. so thought of sharing the recipe too. the sabzi is a dry recipe with a base of onion, tomatoes and the regular spices. bhindi fry also makes for a good tiffin box lunch with rotis.

this bhindi fry recipe is different from the bhindi masala. here everything is cooked together in one pan. the slightly caramelized taste of the onions and the tang of the tomatoes goes very well with the few okra pieces that get golden & crisp.

you do not get a slimy or mushy bhindi if you rinse and wipe dry the okra very well. before chopping, there should not be any moisture on the okra. the sour ingredients in this recipe like tomatoes and dry mango powder also minimize the sliminess.

serve bhindi fry with soft chapatis or phulkas. you can also serve as a side sabzi with the combination of dal-rice or dal-roti. any dal will go well with this bhindi sabzi.

how to make bhindi fry

1. rinse 250 grams bhindi (okra) in water. then wipe dry them with a kitchen towel or just allow them to dry them naturally on a plate.

bhindi for bhindi fry recipe

2. slice off the crown and base tip of each bhindi. then vertically slice them like in the below pic. the slices can range between 0.25 to 0.5 cm in thickness.

bhindi for bhindi fry recipe

3. also slice 1 medium onion. chop 1 large tomato and slit 2 green chilies.

onions for bhindi fry recipe

4. heat 3 tbsp oil in a thick bottomed shallow frying pan. add the sliced onions.

onions for bhindi fry recipe

5. saute them till they start turning light brown.

onions for bhindi fry recipe

6. now add 1 tsp ginger-garlic paste and the green chilies.

ginger for bhindi fry recipe

7. saute till the raw aroma of ginger-garlic goes away.

ginger for bhindi fry recipe

8. now add the chopped tomatoes.

tomatoes for bhindi fry recipe

9. stir well.

stir bhindi fry masala

10. add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder and ½ tsp cumin powder.

spices for bhindi fry recipe

11. mix the spices with the rest of the onion-tomato masala. saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.

making bhindi fry recipe

12. now add the chopped bhindi (okra).

bhindi for bhindi fry recipe

13. season with salt.

salt for bhindi fry recipe

14. stir very well.

making bhindi fry recipe

15. cover the pan with a tight fitting lid and cook the bhindi sabji on sim or low flame.

making bhindi fry recipe

16. do check after 4 to 5 minutes for a couple of times. cook the bhindi sabzi on a low flame till the bhindi is done. you will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. do stir every time when you check the bhindi sabzi. if the bhindi starts turning too get too browned, then sprinkle about 1 to 1.5 tbsp water all over. stir, cover and continue to cook bhindi sabzi on a low flame.

making bhindi fry recipe

17. here after the first 5 minutes i added ½ tsp dry mango powder (amchur). not any special reason. simply because i forgot to add it before. stir very well.

amchur for bhindi fry recipe

18. once the bhindi fry is done, add ¼ tsp garam masala powder and ½ tsp crushed kasuri methi (dry fenugreek leaves). stir very well.

spices for punjabi bhindi fry

19. lastly, add 2 tbsp chopped coriander leaves. stir.

coriander for bhindi fry recipe

20. serve bhindi fry hot or warm with chapatis or as a side dish with dal-rice.

punjabi bhindi fry, bhindi fry recipe
more bhindi recipes

Bhindi Fry

4.77 from 26 votes
this is an easy & spiced bhindi fry made in north indian style.
bhindi fry recipe, bhindi sabzi recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:side dish
Cuisine:north indian,punjabi
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)

INGREDIENTS

  • 250 grams bhindi (okra or lady finger)
  • 3 tablespoon oil
  • 1 medium onion sliced thinly or 1/3 cup sliced onions
  • 1 large tomato chopped or ½ cup chopped tomatoes
  • 2 green chilies - slit
  • 1 teaspoon ginger-garlic paste OR ½ inch ginger + 3 to 4 medium garlic crushed to a paste in mortar-pestle
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon cumin powder (ground cumin)
  • ½ teaspoon dry mango powder (amchur)
  • ¼ teaspoon garam masala powder
  • ½ teaspoon kasuri methi (dry fenugreek leaves) - crushed
  • 2 tablespoon chopped coriander leaves

    (cilantro leaves)

  • salt as required

INSTRUCTIONS

preparation

  • rinse 250 grams bhindi (okra) in water. then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate.
  • slice off the crown and base tip of each bhindi. then vertically slice them keeping a width of 0.25 to 0.5 cm in thickness.
  • also slice 1 medium onion. chop 1 large tomato and slit 2 green chilies. crush the ginger and garlic in a mortar-pestle.

making bhindi fry

  • heat 3 tbsp oil in a thick bottomed shallow frying pan. add the sliced onions.
  • saute them till they start turning light brown.
  • now add 1 tsp ginger-garlic paste and the green chilies.
  • saute till the raw aroma of ginger-garlic goes away.
  • now add the chopped tomatoes. stir well.
  • add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin and 1/2 tsp dry mango powder.
  • mix the spices with the rest of the onion-tomato masala. saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.
  • now add the chopped bhindi/okra. season with salt. stir very well.
  • cover the pan with a tight fitting lid and cook the sabji on a low flame or sim.
  • do check after 4 to 5 minutes a couple of times. cook the bhindi fry on a low flame till the bhindi is done. 
  • you will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. do stir every time when you check the bhindi sabzi. 
  • if the bhindi is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tbsp water all over. stir, cover and continue to cook bhindi sabzi.
  • once the bhindi fry is done, add ¼ tsp garam masala powder and ½ tsp kasuri methi (dry fenugreek leaves), crushed. stir very well.
  • lastly add 2 tbsp chopped coriander leaves. stir.
  • serve bhindi fry hot or warm with chapatis or as a side dish with dal-rice.

NOTES

  • you can increase or decrease the amount of spices as per your taste.

NUTRITION INFO (approximate values)

Nutrition Facts
Bhindi Fry
Amount Per Serving
Calories 178 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 886mg39%
Potassium 333mg10%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 3g3%
Protein 2g4%
Vitamin A 870IU17%
Vitamin C 27.5mg33%
Calcium 72mg7%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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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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64 comments/reviews

  1. Hi , I live in California. My name is swathi. I liked your gravy. I made it in instapot, didn’t know how much to saute the okra in the end so I pressure cooked it for 2 mins and it came out amazing as a gravy. Just like a hotel one.4 stars

    • hi swathi, thanks for sharing this review and for the rating too. most indian recipes can be easily made in an instant pot. thanks for sharing the cooking time. it will help the readers who want to make the bhindi fry in an instant pot. happy cooking.

  2. Thanks very much indeed, for this helpful website for a not-so-good cook as I. I follow your recipe step by step and the outcome is just phenomenal. My folks really relished this bhindi dish, the diagonal cut style of the bhindis impressed them a lot.
    Thanks ever soo much for all the toothsome dishes you prepare and the efforts you make to help us become good cooks after you, “step by step”.
    😊5 stars

    • thank much fenella. i am glad that the bhindi fry recipe was loved by your folks. felt nice to read your comment. do try the other recipes as well. happy cooking.

  3. Hello Dassana Amit,

    I want to firstly congratulate you on such a successful endeavour! your websight is a true life saver.
    I was wondering if we can get the recipe of fried Okra with onion, cooked in owen.

    Thank you

    Neha

    • thanks neha. you can cook it directly in a pre heated oven at 180 degrees celsius. just mix everything with the spices and bake in oven till the okra is done. you can even add the onions after 5 to 6 minutes of baking okra in the onion. also drizzle a bit of oil in the mixture.

  4. Hello ma’am….. I’m a big fan of your site…. Love your recipes and ur site is like my teacher… thank you so much. One query ma’am….can you please say how to remove the gumminess of bhindi ?5 stars

    • thanks sarita. there are some ways. one is to saute or fry the bhindi first before adding it to the dish or in the masala or gravy. before chopping them, they should be absolutely dry. if they have water on them after rinsing, then the bhindi does become slimy when cooked. so after rinsing bhindi, dry them with a cotton kitchen napkin. sour ingredients like tomatoes, amchur powder, kokum, curd etc do help in getting rid of the sliminess.

  5. This was the best bhindi I ever cooked/tasted ….. sluurrppp. My wife now hates me for finding your website…..lol5 stars

  6. Super it was very and very nice . Super i am going to see your website i will prepare more dishes . Thank you5 stars

  7. Your recipes are always delicious it gives a new innovation to ur simple ghar ka khana keep up the good work I tried almost everything from ur site just a doubt can I use kokam instead of amchur powder in this recipe pls suggest5 stars

  8. Hi. .. I tried this yesterday following your instructions to the T.. it turned out awesome. .. Thanks for sharing

  9. Love all your recipes and all the ones I have tried have come out really well. Thanks a ton 🙂

  10. Sorry for using alternatieve veggies every now and then, but getting Indian veggies is sometimes difficult here. I cooked this with zuccini, and it was very good!!!5 stars

  11. Hi Dassana,

    Being basically familiar with non-vegetarian cooking, your site is a boon for me for vegetarian cooking! Each morning going to your site has become a ritual and I start my day with one of your recipes. Being a working woman with no time for complicated stuff, your easy and simple recipes are fab! I love the clear simple instructions and don’t even need to refer to the snap shots that you so sweetly post.. Well what more can I say…You’ve brought about a Vege revolution and I’m a fan! Keep up the good work. Off to cook now:)

    Cheers!5 stars

  12. Hi Dassana,
    Always been a big fan of your site. Really love your recipes.
    It is as if this site is like my teacher. It teaches me a lot of recipes, and that too, whichever I want, I search it here and mostly I get them.
    Thanks for creating this.. It is been a great boon for me to learn something from it.
    I wanted to make a bhindi recipe that is dry. So, looks like this one is ok. If you could suggest me more dry bhindi fry recipe, it would be great.
    Thanks
    Regards
    Vaishak S4 stars

    • pleased to know vaishak 🙂 our food blog could help and teach you some recipes. also thankyou for your kind, encouraging and supportive words god bless you and you are always welcome.

  13. Dassana you rock!
    I love all your recipes. You are a saviour to me as and when my kids ask me to make snack or munch or any dishes.you are my quick guide.
    My Mil is also your follower.
    Your receipe picturization is very information and plus small small detail you give is precise.
    Thak you.
    Today I am gonna make bangalore sambar with bindi masala for my friends.
    Wish me luck5 stars

    • thanks saigayathri for sharing positive feedback on recipes. glad to know that you and your mil both follow the blog. all the best and happy cooking.

  14. I saw desi bhindi in my local supermarket and decided to browse your website for recipe ideas. This recipe did not disappoint. The seasoning was perfect and I was wishing I had made more. I forgot to add kasuri methi and it was still delicious. Keep these great recipes coming!5 stars

  15. Hi Dassana,

    Loved this bhindi! Came out really well, thanks so much.
    However, I have a doubt, what’s the difference between this bhindi-fry-recipe-punjabi-bhindi-fry and the earlier posted bhindi masala? (Except for the use of 2 pans)

    Also would love to know your inspiration for the range of veg recipes. How do you do it? dish it up like this? Never knew that us veggies could have this variety. HATS OFF TO THE BEST BESTEST VEG RECIPES SITE. Keep going!5 stars

    • thanks radhika. the difference is of frying or sauteing the bhindi, which is not done in this recipe. i cook vegetarian food everyday. so for us also the same stuff at times become repetitive. so i try to cook different dishes 🙂

  16. Dear Dassana,

    Tried this recipe last friday and it came out well. Thanks for sharing one more variation on all time fav bhindi 🙂4 stars

  17. This is an incredible recipe! Bhindi can become such a mess if not cooked properly. This came out perfect! Thank you for you amazing recipes. We have tried a few from your website and all of them were great!5 stars