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.
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.
2. In a colander rinse 200 grams bhindi okra 2 to 3 times in fresh water. Then drain the water.
3. Wipe and dry the okra with a clean kitchen towel.
TIP 1: Never chop wet okra as they become sticky. So dry them completely. Or you can just spread them on a large plate or thali to dry naturally for some minutes to an hour.
TIP 2: Since okra is the star ingredient, for best taste use fresh and tender okra pods. Avoid using stringy or fibrous okra.
4. Slice each okra vertically, into two or four slices. Smaller okra can be sliced into two and larger ones can be sliced into four.
5. Heat 2 tablespoon oil in a pan or kadai. Keep the heat to low. Crackle ½ teaspoon cumin first.
6. Add 1 tablespoon garlic and a pinch of asafoetida (hing).
7. Fry for 15 to 20 seconds or till the raw aroma of garlic goes away.
8. Then add 1 large onion, sliced thinly. Stirring often saute till the onion becomes translucent.
9. Add ½ teaspoon turmeric powder and 1 chopped green chili. Stir well.
10. Then add the sliced okra.
11. Also add salt as required.
12. Cover the pan and let the okra cook for 5 minutes.
13. Remove the lid and then add the following spices one by one:
- ¼ to ½ teaspoon red chili powder
- ¼ teaspoon garam masala
- ½ teaspoon coriander powder
- ½ teaspoon dry mango powder (amchur powder)
14. Stir and mix well.
15. Cook without any lid, till the oil starts separating and the okra has cooked.
16. If the okra mixture starts to stick to the pan, then sprinkle some water and continue to cook.
17. Stir occasionally, when the okra is cooking so that they are cooked evenly.
18. Once done, then garnish with some coriander or mint leaves.
Serve lahsuni bhindi with roti or phulka or plain paratha or bread or jeera paratha or rumali roti. It can also be packed for a tiffin box.
More Bhindi recipes
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- 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 (or cayenne pepper or paprika)
- ½ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon dry mango powder (amchur powder)
- 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. Keep the heat to low and first crackle the cumin first.
- Add garlic and asafoetida (hing). Saute for 15 to 20 seconds or till the raw aroma of garlic goes away.
- Then add the sliced onions and saute till they become translucent.
- Add turmeric powder, green chilies and stir.
- Add the sliced 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 or plain paratha or bread. It can also be packed in lunch box.
- It can also be served as a side dish with dal-rice or curry rice or sambar rice combo.
- 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.
- The recipe can be doubled or tripled.
- Use fresh and tender okra.
- To make the dish gluten-free skip adding asafoetida or use gluten-free asafoetida.
- After rinsing the okra make sure they are dried completely before chopping them.