Bhindi Rice | Sauteed okra with rice

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Bhindi rice with step by step photos. This is a simple comforting spiced okra and rice dish, where sauteed okra (bhindi) is mixed with cooked rice. This is an easy and tasty rice recipe with okra that can be made for lunch as well as for a tiffin box. Gluten-free, vegan and a kid-friendly recipe as it is not spicy.

bhindi rice recipe, ladies finger rice

If you have leftover cooked rice, then half of the work is done and the recipe can be prepared quickly. Since I make okra often, I will be sharing one more quick bhindi recipe soon.

In the recipe post, I have mentioned all the steps, including the cooking of rice. Use any variety of short-grained or long-grained rice.

I have used ambe mohar rice, which is a aromatic rice locally grown in Maharashtra. I sometimes make this recipe with basmati rice or sona masuri rice.

I have cooked rice in a pan, but you can cook the rice grains in a pressure cooker too.

Bhindi rice can be served plain or with side raita or plain curd or a veggie salad. It can also be served with rasam or curd kadhi or any spicy curry.

Step-by-Step Guide

How to make Bhindi Rice

1. Rinse 1 cup of rice first very well in water. Then soak for 20 to 30 minutes. After 20 to 30 minutes drain all the water from the rice. Keep the rice aside.

You can use any non-sticky variety of small-grained or medium-grained or long-grained rice. Basmati rice or sona masuri rice also works well in this recipe.

soaked rice in a bowl

2. Rinse 250 grams of okra in water. Wipe them dry and then chop them in 1 to 1.5 cm roundels. Keep aside.

Note: Use the okra that is fresh and tender. Avoid using stringy or fibrous okra for the best taste and flavor.

chopped okra in a bowl

3. On full heat, heat 3.5 to 4 cups of water in a pan. Then add the following ingredients:

  • ½ teaspoon shahi jeera (caraway seeds) or jeera (cumin)
  • 1 small tej patta (Indian bay leaf)
  • ¼ teaspoon salt or add as per taste.
heating tej patta and shahjeera in water

4. Bring the water to a boil.

bringing water to a boil

5. Then add the rice and lightly stir. Do not reduce the heat.

rice added to boiling water

6. Cook the rice till it is completely done. Do not cover the pan with a lid while cooking rice.

Cook the rice in the pan

7. The rice has to be completely cooked.

Cooked rice

8. Strain in a colander. Keep the cooked rice aside.

strain the cooked rice

9. In a mortar-pestle take the following spices and herbs:

  • 3 medium-sized garlic (roughly chopped)
  • ½ inch ginger (roughly chopped)
  • ½ teaspoon fennel seeds
  • 1 green cardamom
  • 2 cloves
  • ½ inch cinnamon
spices and herbs taken in a mortar pestle

10. Crush to a semi-fine paste.

Crush to a semi-fine paste

Making okra rice

11. In a kadai or pan, heat 2 tablespoons of oil. You can use any neutral flavored oil.

Keep the heat low to medium. Add mustard seeds and let them crackle.

Add mustard seeds in oil

12. Then add ⅓ cup chopped onions.

add ⅓ cup chopped onions

13. Stir well and saute the onions till they turn translucent. Do not brown onions. Keep stirring at regular intervals and saute the onions till translucent on low to medium heat.

saute the onions

14. Now add the crushed semi-fine paste that we prepared earlier.

add the crushed semi-fine paste

15. Next add 1 sprig of curry leaves (10 to 12 curry leaves) and 1 green chili, chopped (about half teaspoon of chopped green chilies).

curry leaves and green chili added

16. Stir and saute for a couple of seconds or till the raw aroma of ginger-garlic goes away. 

if you want, you can also add 1 medium chopped tomato at this step and saute till it becomes pulpy.

sauteing ginger garlic

17. Now add ¼ teaspoon turmeric powder and ¼ teaspoon red chili powder. Quickly stir.

This recipe is not spicy. If you want to make it spicy then add more red chilli powder and green chillies according to your taste preferences.

turmeric powder and red chili powder added

18. Immediately add the chopped okra.

add the chopped okra

19. Stir and lightly mix with the rest of the ingredients.

mix okra with rest of mixture

20. Add salt as per taste. Also do keep in mind that we have added a bit of salt while cooking rice too.

adding salt

21. Stir and mix everything very well.

stir and mix

22. Without covering with a lid, on a low flame to medium heat, saute the okra. Stir at intervals. Also do not add any water. Regulate flame as required.

Stir often and saute till the okra has softened and cooked well.

making bhindi rice recipe

23. Now add the rice in parts to the okra. Even if the rice is sticky like the one I had, then also no issues. Just break the lumps as you go along mixing the okra.

The cooked rice has to be warm or at room temperature when you add it to the okra.

making bhindi rice recipe

24. Mix the rice with the okra very well. Switch off the heat. If after mixing rice with okra, you feel salt is less, then sprinkle some more salt and mix again.

making bhindi rice recipe

25. Serve okra rice hot or warm accompanied with a veggie salad, raita or curd. You can garnish the okra rice with some chopped coriander leaves if you wish.

In the below photo I have served it with plain yogurt. You can serve it with raita varieties like boondi raita or cucumber raita or onion tomato raita. You can also pack it for the lunch box.

bhindi rice


Few more rice recipes for you!

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Bhindi Rice (Okra Rice)

Spiced okra rice recipe where sauteed okra is mixed with cooked rice.
5 from 4 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Cuisine Indian
Course Main Course
Diet Vegan, Vegetarian
Difficulty Level Moderate
Servings 2 to 3
Units

Ingredients

for cooking rice

  • 1 cup rice regular or basmati rice
  • 3.5 to 4 cups water, add water depending on the type and quality of rice
  • ½ teaspoon shahjeera (caraway seeds) or jeera (cumin seeds)
  • 1 small tej patta (indian bay leaf)
  • ¼ teaspoon salt or add as per taste

to be crushed to a paste

  • 3 medium sized garlic cloves – roughly chopped
  • ½ inch ginger – roughly chopped
  • ½ teaspoon fennel seeds
  • 1 green cardamom
  • 2 cloves
  • ½ inch cinnamon

other ingredients

  • 2 tablespoon oil – any neutral flavor oil
  • ½ teaspoon mustard seeds
  • 1 medium onion, finely chopped
  • 1 sprig curry leaves
  • 1 green chili – chopped
  • ¼ teaspoon turmeric powder (ground turmeric)
  • ¼ teaspoon red chili powder (or cayenne pepper or paprika)
  • 250 grams okra (bhindi or ladies finger) – chopped in 1 to 1.5 cm roundels
  • salt as required
  • few chopped coriander leaves (cilantro leaves – optional

Instructions
 

cooking rice

  • Rinse 1 cup oof rice first very well in water. Then soak for 20 to 30 minutes. After 20 to 30 minutes drain all the water from the rice. Keep the rice aside.
  • On a full heat, heat 3.5 to 4 cups water in a pan. Then add ½ tsp shahjeera (caraway seeds) or jeera (cumin seeds), 1 small tej patta, ¼ tsp salt or add as per taste.
  • Bring the water to a boil. Then add the rice and lightly stir. Do not reduce the flame.
  • Cook the rice till its completely done. Strain in a colander. Keep the cooked rice aside.

prepping okra

  • Rinse 250 grams bhindi in water. Wipe them dry and then chop them in 1 to 1.5 cm roundels. Keep aside.

crushing spices-herbs to a paste

  • In a mortar-pestle take the following spices & herbs – 3 medium-sized garlic (roughly chopped), 1/2 inch ginger (roughly chopped), 1/2 tsp fennel seeds, 1 green cardamom, 2 cloves, 1/2 inch cinnamon.
  • Crush to a semi fine paste.

Making okra rice

  • In a kadai or pan, heat oil. Add mustard seeds and let them crackle on low to medium heat.
  • Then add chopped onions.
  • Stir well and saute the onions on low to medium heat till they turn translucent stirring often. Do not brown onions. Just saute till translucent.
  • Now add the crushed semi-fine paste.
  • Next add curry leaves and chopped green chili.
  • Stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away. If you want, you can also add 1 medium chopped tomato at this step and saute till it becomes pulpy.
  • Now add turmeric powder and red chili powder. Quickly stir.
  • Immediately add the chopped okra. Lightly mix with the rest of the ingredients.
  • Add salt as per taste. Also do keep in mind that we have added a bit of salt while cooking rice too.
  • Mix everything very well.
  • Without covering with a lid, on a low flame to medium heat, saute the okra. Stir at intervals. Also do not add any water. Regulate flame as required.
  • Saute till the okra is cooked well and softened.
  • Now add the rice in parts to the okra. Even if the rice is slightly sticky like the one I had, then also no issues. Just break the lumps as you go along mixing the okra. The cooked rice has to be warm or at room temperature when you add it to the okra.
  • Mix the rice with the okra very well. Switch off the heat. If after mixing rice with okra, you feel salt is less, then sprinkle some more salt and mix again.
  • Serve okra rice hot or warm accompanied with a veggie salad, raita or curd. You can garnish this ladies finger rice with some chopped coriander leaves if you want.

Notes

  • This recipe can be doubled or tripled.
  • Don’t use the okra that has become stringy or dense. Okra is the star ingredient in this recipe. For best taste use the okra that is fresh and tender.
  • Use any variety of rice like basmati rice or sona masuri rice or parmel rice or surti kolam rice.
  • This recipe is not spicy and kid-friendly. But if you want then you can make it spicy by increasing the quantity of red chilli powder and green chillies. 

Nutrition Info (Approximate values)

Nutrition Facts
Bhindi Rice (Okra Rice)
Amount Per Serving
Calories 549 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 115mg5%
Potassium 560mg16%
Carbohydrates 93g31%
Fiber 7g29%
Sugar 5g6%
Protein 10g20%
Vitamin A 1160IU23%
Vitamin C 135.5mg164%
Calcium 179mg18%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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This Bhindi Rice post from the blog archives first published in May 2016 has been republished and updated on 1 July 2022.

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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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14 Comments

  1. I tried this recipe and would like to thank you for sharing such an easy and yet tasty recipe.5 stars

  2. Hi there 🙂 this is such a good recipe, I make it all the time. Could you recommend a nice spicy sabji to go with this? I usually make mutter paneer with this. Thanks!5 stars

    1. thanks nishta. there are only a few spicy recipes on website that i have shared. with this bhindi rice recipe, a spicy paneer ghee roast, veg kolhapuri, and veg chilli milli will go well. in fact even a spicy tomato rasam or curd kadhi will taste good. all the recipes i have already shared on website.

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