Bhindi Recipe

Bhindi Recipe
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Stir fry okra in Indian style with onions, tomatoes, and spices! This recipe goes well with warm rotis! Gluten-free and vegan.


  • 2.5 teaspoons oil, split
  • 500 g bhindi okra, cut into rounds
  • 1 tablespoon cumin seeds
  • 1 medium sliced red onion
  • 1 inch chopped ginger
  • 1 chopped green chile, or more to taste
  • 2 medium tomatoes, diced
  • 1 tablespoon coriander powder
  • 1/2 tsp turmeric powder
  • 1 tsp dried mango powder amchur
  • To taste, add 1 tsp of red chilli powder.
  • 3/4 teaspoon salt, or more to taste
  • to be sprinkled with garam masala
  • garnished with ginger julienne


  1. Each bhindi should be washed and dried with a paper towel before being cut into rounds (remove the head and a little bit from the tail before chopping). Place aside in a medium-sized saucepan, heat 1 tablespoon oil. Add the chopped bhindi to the pan after the oil is heated. Simmer for 10 minutes on medium heat, then reduce to low heat and cook for another 5 minutes. Stir frequently.
  2. After 15 minutes, the bhindi should be mostly cooked, and there should be very little sliminess left. Remove the pan from the heat.
  3. Add the remaining 1.5 teaspoons oil to another pan (or use the same pan after transferring the bhindi to a bowl). When the oil is hot, add the cumin seeds and allow them to sizzle for a few seconds.
  4. Cook for 2 to 3 minutes, or until the onion is tender. Cook for 1 minute more after adding the ginger and green chile.
  5. Cook for about 4 minutes, or until the tomatoes are soft and mushy.
  6. Then stir in the spices: coriander powder, turmeric powder, amchur powder, red chilli powder, and salt. Combine the spices and masala in a mixing bowl.
  7. At this point, I added a tablespoon of water to prevent the spices from burning. Stir everything together thoroughly.
  8. Cooked bhindi should be added to the pan and mixed well—Cook for 5 minutes without covering the pan over low-medium heat.


Garam masala, to taste. If desired, garnish with ginger julienne. Serve with Rotis/parathas/rice and bhindi masala. Add lemon juice right before serving if you can’t get amchur (dry mango powder).


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