lahsuni bhindi | okra with garlic (indian style)

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

lahsuni bhindi or garlic bhindi

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.

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.


3. Wipe and dry the 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

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spicy bhindi

Lahsuni Bhindi

4.79 from 19 votes
Okra flavored with garlic and spiced with Indian spices.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Cuisine North Indian
Course: Side Dish

Servings 2


  • 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



  • 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.


  • 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

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

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