bhindi fry recipe, bhindi sabzi recipe
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4.77 from 26 votes

Bhindi Fry

This is an easy & spiced bhindi fry made in north indian style.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: side dish
Cuisine: north indian, punjabi
Servings: 3 to 4
Calories: 178kcal
Author: Dassana Amit


  • 250 grams Bhindi (okra or lady finger)
  • 3 tablespoon Oil
  • 1 Medium onion Sliced thinly or 1/3 cup sliced onions
  • 1 Large tomato Chopped or ½ cup chopped tomatoes
  • 2 Green chilies - slit
  • 1 teaspoon Ginger-garlic paste OR ½ inch ginger + 3 to 4 medium garlic crushed to a paste in mortar-pestle
  • ¼ teaspoon Turmeric powder
  • ¼ teaspoon Red chili powder
  • ½ teaspoon Coriander powder (ground coriander)
  • ½ teaspoon Cumin powder (ground cumin)
  • ½ teaspoon Dry mango powder (amchur)
  • ¼ teaspoon Garam masala powder
  • ½ teaspoon Kasuri methi (dry fenugreek leaves) - crushed
  • 2 tablespoon Chopped coriander leaves

    (cilantro leaves)

  • Salt as required



  • Rinse 250 grams bhindi (okra) in water. Then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate.
  • Slice off the crown and base tip of each bhindi. Then vertically slice them keeping a width of 0.25 to 0.5 cm in thickness.
  • Also slice 1 medium onion. Chop 1 large tomato and slit 2 green chilies. Crush the ginger and garlic in a mortar-pestle.

making bhindi fry

  • Heat 3 tbsp oil in a thick bottomed shallow frying pan. Add the sliced onions.
  • Saute them till they start turning light brown.
  • Now add 1 tsp ginger-garlic paste and the green chilies.
  • Saute till the raw aroma of ginger-garlic goes away.
  • Now add the chopped tomatoes. Stir well.
  • Add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin and 1/2 tsp dry mango powder.
  • Mix the spices with the rest of the onion-tomato masala. Saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.
  • Now add the chopped bhindi/okra. Season with salt. Stir very well.
  • Cover the pan with a tight fitting lid and cook the sabji on a low flame or sim.
  • Do check after 4 to 5 minutes a couple of times. Cook the bhindi fry on a low flame till the bhindi is done. 
  • You will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. Do stir every time when you check the bhindi sabzi. 
  • If the bhindi is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tbsp water all over. Stir, cover and continue to cook bhindi sabzi.
  • Once the bhindi fry is done, add ¼ tsp garam masala powder and ½ tsp kasuri methi (dry fenugreek leaves), crushed. Stir very well.
  • Lastly add 2 tbsp chopped coriander leaves. Stir.
  • Serve bhindi fry hot or warm with chapatis or as a side dish with dal-rice.


  • You can increase or decrease the amount of spices as per your taste.


Calories: 178kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Sodium: 886mg | Potassium: 333mg | Fiber: 4g | Sugar: 3g | Vitamin A: 870IU | Vitamin C: 27.5mg | Calcium: 72mg | Iron: 0.9mg