lahsuni bhindi recipe | spicy bhindi recipe | easy lahsuni bhindi recipe

lahsuni bhindi recipe - okra flavored with garlic and spiced with indian spices.
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4.84 from 12 votes

lahsuni bhindi recipe with step by step photos. this is an very easy and spicy bhindi recipe and won’t take much of your time.

lahsuni bhindi or garlic bhindi

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 bhindi recipe that goes extremely well with rotis or phulkas. i read the recipe in a cook book 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 recipe make a good indian tiffin box lunch along with some soft chapatis or whole wheat bread. you can also serve lahsuni bhindi as a side veggie dish with dal-rice or curry-rice combination.

this bhindi recipe has been adapted from cookbook ‘vegetables and curries for all seasons’ by kanchan kabra.

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

spicy bhindi

Author:Dassana Amit
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Course:side dish
Cuisine:north indian
Servings (change the number to scale):2
4.84 from 12 votes
spicy bhindi
lahsuni bhindi recipe - okra flavored with garlic and spiced with indian spices.

INGREDIENTS FOR spicy bhindi

(1 CUP = 250 ML)
  • 200 grams bhindi (okra or lady finger)
  • 1 large onion, thinly sliced
  • 1 tablespoon chopped or sliced garlic (lahsun)
  • 1 green chili, chopped or slit
  • ½ teaspoon cumin seeds (jeera)
  • ¼ to ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon coriander powder (dhania 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

HOW TO MAKE spicy bhindi

preparation for lahsuni bhindi

  • rinse, wipe and dry the bhindi (okra).
  • slice each bhindi 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 the 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 the bhindi. stir in salt.
  • cover the pan and let the bhindi 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 bhindi 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 bhindi is cooking.
  • garnish lahsuni bhindi with some coriander or mint leaves and serve lahsuni bhindi with roti or phulkas.

RECIPE TIPS

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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preparation to make spicy bhindi or lahsuni bhindi

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

lahsuni bhindi recipe

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

lahsuni bhindi recipe

3. wipe and dry the bhindi.

lahsuni bhindi recipe

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.

lahsuni bhindi recipe

making spicy bhindi

5. heat 2 tablespoon oil in a pan or kadai.

lahsuni bhindi recipe

6. crackle ½ teaspoon cumin first.

lahsuni bhindi recipe

7. add 1 tablespoon garlic and a pinch of asafoetida (hing).

lahsuni bhindi recipe

8. fry for 15-20 seconds.

lahsuni bhindi recipe

9. then add 1 large onion, sliced thinly.

lahsuni bhindi recipe

10. saute till onion becomes translucent.

lahsuni bhindi recipe

11. add ½ teaspoon turmeric powder and 1 green chili, chopped.

lahsuni bhindi recipe

12. stir well.

lahsuni bhindi recipe

13. add the bhindi.

lahsuni bhindi recipe

14. add salt as required.

lahsuni bhindi recipe

15. cover the pan and let the bhindi cook for 5 minutes.

lahsuni-bhindi-19

16. 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).

lahsuni bhindi recipe

17. stir well.

lahsuni bhindi recipe

18. cook without any lid, till the oil starts separating and the bhindi has cooked.

lahsuni bhindi recipe

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

lahsuni bhindi recipe

20. stir some times, when the bhindi is cooking.

lahsuni bhindi recipe

21. garnish lahsuni bhindi with some coriander or mint leaves.

lahsuni bhindi recipe

serve lahsuni bhindi with roti or phulkas.

lahsuni bhindi or garlic bhindi


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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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41 comments/reviews

  1. 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!

  2. 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 Kamath

    • 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.

  3. I tried dal makhani in restaurant style my husband like very much… Thank you. So very very much for helping me

  4. 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. 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!

  6. 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.

  7. 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 dassana

  8. 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 🙂

  9. 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. Thanx

    • 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.

  10. 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.

    Mat

  11. 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.

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

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

  14. 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.

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