bhindi fry recipe, how to make bhindi fry

punjabi bhindi fry recipe - easy & spiced bhindi fry north indian style recipe.
4.83 from 17 votes

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.

if you are looking for more bhindi recipes then do check:

bhindi fry

4.83 from 17 votes
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
punjabi bhindi fry recipe - easy & spiced bhindi fry north indian style recipe.
bhindi fry recipe, bhindi sabzi recipe
Course:side dish
Cuisine:north indian,punjabi
Servings:3 to 4
Calories:178kcal

INGREDIENTS FOR bhindi fry

(1 CUP = 250 ML)
  • 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 (hari mirch) - slit
  • 1 teaspoon ginger-garlic paste (adrak lahsun ka paste) OR ½ inch ginger + 3 to 4 medium garlic crushed to a paste in mortar-pestle
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon dry mango powder (amchur)
  • ¼ teaspoon garam masala powder
  • ½ teaspoon kasuri methi (dry fenugreek leaves) - crushed
  • 2 tablespoon chopped coriander leaves (dhania patta)
  • salt as required

HOW TO MAKE bhindi fry

preparation for bhindi fry recipe

  • 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.

RECIPE TIPS

  • you can increase or decrease the amount of spices as per your taste.
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preparation to make bhindi fry

1. 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.

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

making bhindi fry

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 kasuri methi (dry fenugreek leaves), crushed. 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


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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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62 comments/reviews

  1. 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”.
    😊

  2. 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.

  3. 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 ?

    • 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.

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

  5. Super it was very and very nice . Super i am going to see your website i will prepare more dishes . Thank you

  6. 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 suggest

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