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

• besan bhindi
• bharwa bhindi
• aloo bhindi
• dahi bhindi

4.7 from 23 votes

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bhindi fry recipe

punjabi bhindi fry recipe - easy & spiced bhindi fry north indian style recipe.

course side dish

cuisine north indian, punjabi

prep time 15 minutes

cook time 15 minutes

total time 30 minutes

servings 3 to 4

rough calories per serving 178 kcal

author dassana

ingredients (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 recipe

preparation for bhindi fry recipe

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.

2. 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.
3. 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

1. heat 3 tbsp oil in a thick bottomed shallow frying pan. add the sliced onions.
2. saute them till they start turning light brown.
3. now add 1 tsp ginger-garlic paste and the green chilies.
4. saute till the raw aroma of ginger-garlic goes away.
5. now add the chopped tomatoes. stir well.
6. add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin and 1/2 tsp dry mango powder.
7. 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.
8. now add the chopped bhindi/okra. season with salt. stir very well.
9. cover the pan with a tight fitting lid and cook the sabji on a low flame or sim.

10. do check after 4 to 5 minutes a couple of times. cook the bhindi fry on a low flame till the bhindi is done. 

11. 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. 

12. 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.

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

14. lastly add 2 tbsp chopped coriander leaves. stir.
15. serve bhindi fry hot or warm with chapatis or as a side dish with dal-rice.

recipe notes

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

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how to make bhindi fry recipe

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.

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.

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

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

5. saute them till they start turning light brown.

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

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

8. now add the chopped tomatoes.

9. stir well.

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

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.

12. now add the chopped bhindi (okra).

13. season with salt.

14. stir very well.

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

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.

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.

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.

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

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

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.