lahsuni bhindi | okra with garlic (indian style)

Lahsuni bhindi recipe with step by step photos. Okra flavored with garlic and spiced with Indian spices. A vegan dish.

This is a very easy and spicy okra recipe and won’t take much of your time. As far as bhindi or okra is concerned, I am always open to new recipes. This lahsuni bhindi is an example of such a recipe.

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lahsuni bhindi or garlic bhindi

Flavored with garlic, chilies and onions…. A spicy okra dish that goes extremely well with rotis or phulkas. I read the recipe in a cookbook and adapted it to suit our taste preferences.

The original recipe has used 10 green chilies for 200 gms of bhindi which I think is a way too hot and spicy for us to handle. So I added just 1 green chili and this did make the bhindi a bit spiced up.

This lahsuni bhindi makes a good Indian tiffin box lunch along with some soft chapatis or whole wheat bread. You can also serve it as a side veggie dish with dal-rice or curry-rice combination.

This recipe has been adapted from cookbook ‘vegetables and curries for all seasons’ by Kanchan Kabra.

How to make lahsuni bhindi

1. Measure all the spices and keep all the ingredients ready.

ingredients for lahsuni bhindi

2. Rinse 200 grams bhindi (okra) 2 to 3 times.

bhindi

3. Wipe and dry the bhindi.

bhindi

4. Slice each bhindi vertically, into two or four slices. smaller okra can be sliced into two and larger ones can be sliced into four.

slicing bhindi

5. Heat 2 tablespoon oil in a pan or kadai. Crackle ½ teaspoon cumin first.

cumin in oil

6. Add 1 tablespoon garlic and a pinch of asafoetida (hing).

adding garlic

7. Fry for 15-20 seconds.

frying garlic in oil

8. Then add 1 large onion, sliced thinly. Saute till onion becomes translucent.

sauteing onions

9. Add ½ teaspoon turmeric powder and 1 green chili, chopped. Stir well.

stir the mixture

10. Add bhindi.

adding bhindi to mixture

11. Add salt as required.

lahsuni bhindi recipe

12. Cover the pan and let the bhindi cook for 5 minutes.

cooking bhindi

13. Remove the lid and add the ¼ to ½ teaspoon red chili powder, ¼ teaspoon garam masala, ½  teaspoon coriander powder and ½  teaspoon dry mango powder (amchur).

adding spice powders for lahsuni bhindi

14. Stir well.

mixing spices with lahsuni bhindi

15. Cook without any lid, till the oil starts separating and the bhindi has cooked.

cooking lahsuni bhindi

16. If the okra mixture starts to stick to the pan, then sprinkle some water and continue to cook.

cooking lahsuni bhindi

17. Stir some times, when the bhindi is cooking.

cooking lahsuni bhindi

18. Garnish with some coriander or mint leaves.

garnishing lahsuni bhindi

Serve lahsuni bhindi with roti or phulkas.

lahsuni bhindi, garlic bhindi
More Bhindi recipes

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Lahsuni Bhindi

4.78 from 18 votes
Okra flavored with garlic and spiced with Indian spices.
spicy bhindi
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:side dish
Cuisine:north indian
Diet:vegetarian
Servings (change the number to scale):2
(1 CUP = 250 ML)

Ingredients

  • 200 grams bhindi (okra or lady finger)
  • 1 large onion, thinly sliced
  • 1 tablespoon chopped or sliced garlic
  • 1 green chili, chopped or slit
  • ½ teaspoon cumin seeds
  • ¼ to ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • ½ teaspoon dry mango powder (amchur)
  • ¼ teaspoon garam masala powder
  • a pinch of asafoetida (hing)
  • 2 tablespoons oil
  • salt as required
  • some chopped coriander or mint leaves for garnishing

Instructions

preparation

  • Rinse, wipe and dry the okra. Slice each okra vertically, into two or four slices.
  • Smaller okra can be sliced into two and larger ones can be sliced into four.
  • Thinly slice 1 large sized onion. chop 1 green chilli and 1 tablespoon garlic. Keep aside.

making lahsuni bhindi

  • Heat oil in a pan or kadai. Crackle the cumin first.
  • Add garlic and asafoetida. Fry for 15-20 seconds.
  • Then add the sliced onions and saute till they become translucent.
  • Add turmeric powder, green chilies and stir.
  • Add okra. Stir in salt. Cover the pan and let the okra cook for 5 minutes.
  • Remove the lid and add the red chili powder, garam masala, coriander powder, dry mango powder. Stir well.
  • Cook without any lid till the oil starts separating and the okra has cooked.
  • If the okra mixture starts to stick to the pan, then sprinkle some water and continue to cook. Stir for some times, when the okra is cooking.
  • Garnish with some coriander or mint leaves and serve with roti or phulkas.

Notes

  • This recipe is a bit on the spicier side. You can adjust the quantity of spices as per your preference. Just reduce the green chili and red chili powder.
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Dassana Amit

Dassana Amitnamaste 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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41 comments/reviews

  1. My family was impressed with the recipe
    A great thanks…5 stars

    • Welcome Joshme. Glad to know this.

  2. I tried this today. Must say it was tasting good and quick to make. Thanks for sharing this.5 stars

    • Welcome Pavithra. Glad to know that you liked garlic bhindi.

  3. I tried it for first time and turned out very tasty???? Thanks Dassana for your easy yet great recipe ☺️5 stars

    • Welcome Mrunali. Thanks for sharing your positive feedback.

  4. Hi Dassana. I tried to cook this style of bhindi and it turned out good. Was looking to cook bhindi in a different way and I stumbled upon your recipe at the right time. Thank you!4 stars

    • Welcome Deepika. Glad to know that you liked the bhindi recipe.

  5. Hi Dassana,

    I have been a hard core follower of your recipes. All of that I have tried have turned out simply lip smacking. Thanks a lot to you.
    I tried the lahsuni bhindi and as always it turned out to be very tasty. However, my bhindis fade on their color when cooked. Request you to share a technique to keep its green color intact. Technique as in, at what stage should the flame be high and when should it be lowered. Please respond. Thanks again for sharing your recipes.

    Priya Kamath5 stars

    • thank you priya. i always keep the flame low to medium. there is no special technique as such. if recipe uses onions or tomatoes, than while sauteing them you can keep the flame medium. but when you add bhindi, then cook on a low flame, irrespective of cooking with or without lid.

  6. I tried dal makhani in restaurant style my husband like very much… Thank you. So very very much for helping me5 stars

    • welcome sonam. glad to know this.

  7. Made this bhindi today for dinner! The aroma itself drew my daughter to the kitchen! We all loved it dear Dassana! Thank you so much! You rock!5 stars

    • welcome sathya. glad to know this. thanks for sharing your experience.

  8. Hey Dassana,
    I have always referred to your blog to get a hang of cooking a certain vegetable. And its become a habit now! You guys are doing a wonderful job in making cooking interesting and relaxing. I made this dish last night and my hubby loved it. Thank you!

    • welcome famidha. thanks for this positive feedback. as it motivates to know that the blog is helpful to readers.

  9. I have tried lot of your recipes and all have been a great hit.I am a big fan of your dishes.Will try this bhindi recipe also.I must compliment you for your explaination of the recipes.All the measurements are so perfect.Thanks a lot for sharing your knowledge and art.

    • thanks a lot sonica. you are welcome.

  10. Hi Dassana
    I had tried this recipe for 2 times.It came out super every time.As you said
    it matches for chappati also( Ist time i did this for deepa) and the next time we had this
    as curry for our rice.There is no smell of garlic and it fried nicely.My hubby thought it was onion and he ate without saying anything. Really superb.A different taste from our normal curry.We loved it.Thank u dassana5 stars

    • thanks priya. the bhindi sabzi goes very well with chapati. also goes well with rice along with sambar or dal.

  11. Hi..I cooked this dish..and it was mouth watering.. Thanks

    • thanks and welcome.

  12. Dassana,
    I tried both of your recipes, bhindi masala and lasuni bhindi..
    I must admit,both came out very well. I had slightly improvised the bhindi masala and I didn’t add garam masala to it ,instead added lots of coriander leaves.. I loved both the versions ..
    Thanks a ton for the reciepes. Keep posting 🙂4 stars

    • welcome papia and thanks for sharing your positive feedback. we can always adapt the recipe to suit our taste. keep visiting.

  13. Hi Dassana,
    what a delicious recipe. Really enjoyed making it and eating it as well. I have a request do you know anything about Kodri? Just found about it that people who have diabetes should try eating this. I have some family members who have diabetes but love rice. I have introduced quinoa to them and I make it like egg fried rice and it turns out really good. Now an Indian pharmacist mentioned Kodri to me and it was easily available at an Indian grocery store here. One of the workers told me to cook it like rice. When i boil rice i always through away the water once the rice is done. I did the same and followed a recipe from the web also but it turned out extra extra mushy. So any other way to make this? If you have any ideas please let me know. Thanx5 stars

    • thanks huma. kodri is foxtail millet. i do cook foxtail millet at home. don’t throw away the water as it has a lot of nutrients. i make with 3 cups water to 1 cup of foxtail millet. rinse and add the grains to water in a pot. cover and let the grains cook on a low or medium flame. if the water dries up while cooking, then just add some more water. you can even pressure cook. in fact you can even make khichdi, veg pulao, upma and even idli, dosa with these grains. i had made dosa once. whatever is made with rice, can be easily made with foxtail millet. i don’t have any recipe till now as not taken any pics. however i will be adding some foxtail millet recipes.

  14. bhindi is a favorite recipe of my family. this recipe is very easy and turned out to be very tasty.5 stars

    • thanks sorbani. even in our family bhindi is favorite.

  15. Hi,

    for long I was looking for a bhindi recipe to surprise my wife. Bhindi happens to be her favorite veggie and my Achilles heel.

    I tried this recipe yesterday for dinner and we were both surprised.

    Thanks a ton.

    Mat5 stars

    • thanks mathew for the positive feedback.

  16. hi .. dont u think u should put the garlic after the onions becoz the garlic will cook much faster than the onion and the dish might make the garlic taste over cooked..??

    • hi tanusha. if you check the pics carefully, the garlic is not looking too browned or burnt. adding garlic first imparts a strong garlic flavor to this dish. i have not browned the garlic just fried for some seconds and then added onions.onions have moisture in them. so when frying them with garlic, the garlic does not brown. many times when i make italian recipes which have garlic in them, i first add the garlic and then the onions.

  17. Aha…already had my dinner and started craving for a hot phulka and this Bhindi subji…beautiful clicks, Dassana!

  18. Nice recipe… Yet to try it…

  19. I cant wait to try this. Love bhindi and garlic would be so perfect. Wonder why I never added garlic to bhindi.

  20. Would be great with dal. will try soon

  21. Looks like a delicious recipe. I always have a problem of slimy bhindi after washing and never could manage to fry them until crispy. Someone once told me to put them in the fridge after washing to get rid of moisture and slime. Any pointers?

    • after rinsing the bhindi, dry them with a kitchen towel or just spread them on a large plate or thali to dry naturally for some minutes to an hour. a little extra oil added to the sabzi, can also get rid of the sliminess. moreover souring ingredients like tomatoes, lemon juice, dry mango powder, tamarind or kokum also get rid of the sliminess.

      • Thanks, Dassana! 🙂

  22. Love bhindi….this is looking so delicious 🙂

    • By seeing this dish, my mouth is watering…. so to night i will prepare.