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. In a colander rinse 200 grams bhindi okra 2 to 3 times in fresh water. Then drain the water.

bhindi

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.

bhindi

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.

slicing bhindi

5. Heat 2 tablespoon oil in a pan or kadai. Keep the heat to low. 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 to 20 seconds or till the raw aroma of garlic goes away.

frying garlic in oil

8. Then add 1 large onion, sliced thinly. Stirring often saute till the onion becomes translucent.

sauteing onions

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

stir the mixture

10. Then add the sliced okra.

adding bhindi to mixture

11. Also add salt as required.

lahsuni bhindi recipe

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

cooking bhindi

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)
adding spice powders for lahsuni bhindi

14. Stir and mix well.

mixing spices with lahsuni bhindi

15. Cook without any lid, till the oil starts separating and the okra 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 occasionally, when the okra is cooking so that they are cooked evenly.

cooking lahsuni bhindi

18. Once done, then garnish with some coriander or mint leaves.

garnishing lahsuni bhindi

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.

lahsuni bhindi, garlic bhindi


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spicy bhindi

Lahsuni Bhindi

Okra flavored with garlic and spiced with Indian spices.
4.81 from 21 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cuisine North Indian
Course Side Dish
Diet Vegetarian
Difficulty Level Easy
Servings 2
Units

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 (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

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. 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.

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.
  • 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. 

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Meet Dassana

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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42 Comments

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

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

  3. 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

  4. 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

    1. 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.

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

  6. 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

  7. 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!

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

  8. 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.

  9. 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

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

  10. 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

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

  11. 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

    1. 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.

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

  13. 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

  14. 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..??

    1. 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.

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

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

  17. 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?

    1. 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.