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Bhindi/Okra is a vegetable that is so tasty that it’s hard to believe that it’s good for you as well! Look at this list of things found in a LadyFinger – Vitamin A, Vitamin C, Vitamin K, Calcium, Iron, Zinc, Copper and dietary Fiber”. WOW! Time to have an ‘Okra Party’!
Prep time: 20 min.
Cook time: 25 min.
Serves : 4
Ingredients:
Okra (Bhindi) – 1 lb (washed, dried & cut)
Oil – 1.5 tbsp
Cumin Seeds – 1/2 tsp
Onion Seeds – 1/2 tsp
Onion – 1 med. (sliced)
Salt – to taste
Turmeric Powder – 1/4 tsp
Dry Mango Powder (Amchur) – 1/4 tsp
Red Chili Powder – to taste
Yogurt (Curd) – 1/4 cup (well-beaten)
Tomato – 1/4, small (chopped)
Method:
1. Heat the pan on medium heat and add in the Oil.
2. Once hot, add in the Cumin and the Onion Seeds and allow them to sizzle.
3. Add in the turmeric Powder.
4. Open the Onions with your hands and add in the Oil.
5. Cook till the Onions turn transparent.
6. Add in the Okra and lower heat.
7. Add in Salt and Red Chili Powder.
8. Allow the Bhindi to cook, keep stirring every once in a while.
9. The Bhindi is done if there are no strands/threads to be seen.
10. Once Bhindi is cooked, add in the Dry Mango Powder, mix well.
11. Add in well beaten Yogurt, mix well.
12. Add in the Tomatoes, cover and turn off the flame.
13. Allow it to rest for 2-3 minutes and it’s ready to serve.
14. Serve hot with chapatis, parathas or naan.
Tips:
1. You can stop at step 10 and serve the bhindi.
2. Always cook the Bhindi uncovered. Once cooked, it is OK to cover.
3. Always cook Bhindi on low-to-medium heat.
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October 9th, 2008 at 1:52 pm
HI… Bhindi is my fav. too
As soon as u put onions into the pan therez some kinda sound w/ which its diff. to hear ur guys for a while… can u plzz look into it??
Tips- u can also add kokum (u can find dried kokum in any Indian store) instead of amchur powder, it tastes really excellent! Also add few drops of vinegar after u add bhindi so that it doesnt becom sticky.
Thnx for the recipe.
[Reply]
October 9th, 2008 at 1:53 pm
Hi Anuja, Hetal,
This is simply awesome! really different from the way I cook Bhindi.
I always use the frozen packets of Okra as I don’t get time to wash and cut and th frozen ones are really popular in the U.K.
I would like to add a simple tip for the ones you use the frozen packets. As the frozen ones have a some ice on it and as soon as you put in your pan/ karahi to cook it just add a few drops of lemon juice. This will take away the slimy effect whilst cooking.
Thanks,
Simi
P.S- Every receipe I see makes me hungry, going to cook something good and filling now
[Reply]
October 9th, 2008 at 1:57 pm
this is a great recipe. but what does line number 4 mean —-open the onions with you hands….?
rest all well. you have a great website
rizwana
[Reply]
October 9th, 2008 at 2:33 pm
Ash: Thanks for the tip and what part did you not understand…please specify.
Simi: I guess a sour agent will help with the sliminess…lemon is a great idea. Here in the US, the frozen Bhindi tend sto be very thick and fiberous but it’s still a great option if you don’t have time to wash and wipe every bhindi!
Rizwana: What we mean by ‘open the onions’ is to seperate then onion and not have it as chucks…it just cooks faster and more evenly. Hope that helps.
[Reply]
October 18th, 2008 at 4:09 am
The video is messed up
[Reply]
October 20th, 2008 at 4:50 am
I like Hetal’s hair style. Her hair style looks very stylish.
I somehow don’t like onion seeds in bhindi sabji.
[Reply]
October 20th, 2008 at 6:10 pm
Mam,
Some prob with the video!!! Its doesnt go beyond the time wen u r explaning abt bindi. ” The time u say spread the bindi,dry up…..by the time…” and the video closes and a add comes up!! I want to make it today!!!
Pl help!!!!
[Reply]
October 20th, 2008 at 6:21 pm
The video ends at 4:23
[Reply]
October 20th, 2008 at 7:32 pm
Hi Nima & Priya,
Thanks for letting us know. We have now fixed the issue and hopefully it will stay OK.
Thanks again!
[Reply]
October 20th, 2008 at 7:37 pm
Hi Mam!!
Thank you for looking into it immediately! I was refreshin this page and waiting desperately!!!!
Reagrds,
Priya
[Reply]
October 20th, 2008 at 7:56 pm
hi mam!!
sorry again for disturbing!!I have frozen ones in my fridge since the fresh ones were not good in the indian store this time!
Can i cook it? I don want that sticky feeling in my bhindi!! will it go? pl help me..since i have always hated it from my childhood days. but.. have learned to have it since my husband is very strict!!!!
thanks,
Priya
[Reply]
October 20th, 2008 at 8:32 pm
Hi Priya,
You can use a packet of frozen bhindi. Cook it the same way as shown in the video, it may take a little longer to cook.
Take care!
[Reply]
October 20th, 2008 at 8:41 pm
Hi Priya,
Just a afterthought…quite a few people have mentioned to us that if you add a teasoon or so of lemon juice in the bhindi, it helps remove the sliminess. Add in the juice right after addidng in the bhindi.
Try it out and let us know if it helps/works.
Take care!
[Reply]
October 20th, 2008 at 10:40 pm
Hello Anuja Mam,
Thank u sooooo much Mam!
Im making it now. Will let u know how it turned out.
Regards,
Priya
[Reply]
November 17th, 2008 at 1:48 pm
Thankx 4 ur receipe,
But if without onion this dish taste a great. Oil,fenugreek seed and bhindi with spices. Taste Great and Add some yougrt when you serve. Try this.
[Reply]
January 25th, 2009 at 10:20 pm
Tip: If you do not want bhindi to be sticky, add a little lemon to the bhindi in the pan.. This will remove the stickiness
Hoop to hear your feedback..
[Reply]
March 9th, 2009 at 11:59 pm
Hi Anuja/Hetal,
I want to thank you both for doing this website. My wife is currently away and for the first time am fending for myself. I could never cook from a recipe but your website really demystifies everything. Its no longer black magic. I do have a plea (have to make it dramatic) though … in all your recipes you say “salt to taste”. This is super confusing. You dont have to redo your videos but for the novices like me it would be really helpful if you said something on the webpage like “More Salt – 2 tblspoon” , “less Salt – 1 tblspoon”. All my recipes are turning out slightly wrong due to this reason
I sincerely thank you … wishing you the best success in the future.
Best Regards – Srini
[Reply]
March 11th, 2009 at 7:33 pm
Hi Srini,
We’re go glad you find our website useful.
We totally understand where you are coming from regarding the “salt to taste” phrase. Unfortunately, salt is such a personal taste (even chili powder), we cannot define it. Even your suggestion of “less salt = 1 tsp” might be too much salt for someone else. Our only suggestion is to add just a sprinkle of salt to your food and keep tasting. Even seasoned cooks/chefs have to taste their food to get everything right.
Good luck and hope you get to impress your wife with your cooking when she returns
.
[Reply]
March 26th, 2009 at 12:45 am
what are onion seeds???..never heard of them!..great recipe..gonna try it rite now!
[Reply]
March 26th, 2009 at 4:00 am
Hi Janki,
Onion seeds are also known as kalonji in hindi or nigella. They have a unique flavor.
[Reply]
April 26th, 2009 at 12:43 am
This is delicious!! I eat your moong dal (w/ curry leaves and ginger or garlic) almost everyday.
thanks for these wonderful and easy to follow recipes–they are gems.
[Reply]
May 2nd, 2009 at 10:40 pm
Hi Anuja and Hetal,
I am very glad I found this website. The recipes are so everyday and accessible. Thanks for the great work!
I have a question about the Okra curry. I usually use the frozen Okra that we get in the grocery stores like Walmart. I make them pretty much the same way as you describe, but it takes a really long time (>45mins) for the Okra to cook. So I gave up making Okra totally
Any suggestions on how I can make them cook faster?
Anand
[Reply]
hetal Reply:
May 3rd, 2009 at 3:14 pm
Hi Anand,
We’ve used the frozen okra and don’t remember them taking so long to cook. One of the reasons it takes okra longer to cook is that you cannot cover the pan (to avoid the stickiness). We’ll try to notice the cooking time the next time we use the frozen variety.
[Reply]
Anand Reply:
May 5th, 2009 at 1:28 am
OK, Thanks !
[Reply]
May 8th, 2009 at 6:57 pm
Ladies, So happy I found your site, I love Indian food as I worked with a group of medical billers training them here in the US for a couple of years, they always cooked for me and I thought I had died and had woke up in Nirvana. Anyway at a fundraising event at the Local Indian Association Hall a vendor fixed bindi by roasting it whole. They were mostly large, outside fairly crunchy, the inside tender, but no slime and wonderfully SPICEY. I have wanted to recreate this recipe for my family as I live in the south (US) and Okra (Bindi) is a staple veggie, but have not found it on any of the Indian Food site’s I’ve visited. Do you have a recipe like this? Anywho I enjoyed visiting your site and will look foward to visiting often. (I make a real mean chicken curry and will use your naan recipe as I have really missed having naan with my curry)
[Reply]
June 22nd, 2009 at 10:21 pm
Hi Hetal n Anuja,
I m very fond of recipes on your website.
I like Fried Okra with Besan., rather than mixing it with yoghurt.
Could you please help in identifying when should the Besan flour be added to Okra, if needed.
Thanks,
Geetanjali
[Reply]
anuja Reply:
June 24th, 2009 at 3:59 pm
You will have to allow the Okra to be fully cooked and then add in the besan.
[Reply]
September 6th, 2009 at 7:49 pm
hi
awesome recipe…….but why do guys yogurt any specific reason…..let me know plz
thanks
[Reply]
July 14th, 2010 at 1:45 am
hi Anuja n Hetal
I tried this recipe n came out pretty well. Thanks so much for the recipe. Though I tried with frozen cut bhindis n had little difficulty in drying them after thawing to avoid the stickiness.
Any tips with that?
Thanks again
[Reply]
anuja Reply:
July 17th, 2010 at 7:04 pm
Hi Runali,
One of the tips for avoiding stickiness in bhindi is to use a bit of lemon or lime juice or amchoor. We have never tried it with frozen bhindi so don’t know but this trick works great with fresh. Another tip about bhindi is to cook on low flame and not to cover the pan
[Reply]
October 13th, 2010 at 9:39 pm
I just finished making it, waiting for the naan to be ready and then I am going to attack!
I always loved Bhindi my mom cooked, but after moving to Canada, I have learned to cook by myself and this website is a great source.
Thanks both of you!
[Reply]
hetal Reply:
October 14th, 2010 at 5:47 pm
Thanks Asif! Glad you are finding SMTC useful.
[Reply]
February 20th, 2011 at 6:21 pm
Hi, I wondered if anyone can help me! How do I stop my Bhindi from going slimy?? I always make sure that I wash and dry it throughly but it still seems to happen!
Also I see that you use amchoor in your recipe, does this make a difference as I might have to try using this.
Thanks
[Reply]
anuja Reply:
February 20th, 2011 at 10:15 pm
Hi Colleen,
Using any sour ingredient helps remove the sliminess of the Bhindi. You can use Lemon or Lime Juice, Tamarind or Amchur/Dry Mango Powder.
Hope that helps.
[Reply]
May 15th, 2011 at 11:06 pm
Hai Hetal & Anuja,
I love this bhindi receipe(never did like okra before) and so does my hubby.Adding yogurt at the end is like the “twist.”
You guys are doing wonderful.All the best.
Cheers,
Archana
[Reply]
hetal Reply:
May 17th, 2011 at 7:59 pm
Thanks Archana!
[Reply]
July 8th, 2011 at 6:51 pm
hello,
could you guys tell me from where i can get onion seeds?
thanks
elizabeth
[Reply]
hetal Reply:
July 12th, 2011 at 3:58 pm
Hi Elizabeth,
You can find onion seeds (aka nigella or kalonji) at most Indian grocery stores.
[Reply]
October 8th, 2011 at 4:27 pm
Hiya, thank you for your lovely recipe. Just a quick question. there is no ginger or garlic added? is this for a reason? thank you.
[Reply]
hetal Reply:
October 11th, 2011 at 6:54 pm
Hi Preeti,
No reason…its just how we make it
.
[Reply]
November 5th, 2011 at 6:49 pm
Hello,
Nice recipe. Thanks for sharing.
a) Like many have already mentioned, it definitely helps in adding lemon/vinegar to frozen/fresh bhindi to make sure the slime doesn’t show up.
b) Also before starting with the cooking, I usually take a little oil and saute the bhindi [fresh/frozen(remember the sour agents)] – kind of like shallow frying but preserving the green colour of bhindi. Please do not deep-fry or fry till they are brown; it is just giving the bhindi an oily coat and fusing up the seeds to prevent slimyness. Advantages => a) no slime b) in the actual process of the recipe, it takes much less time to cook and remains a little crispy too – a good option while cooking kadhai bhindi or for anyone who likes a little crunch on the bhindi
c) Also if looking to add besan/ yogurt, I mix them in about 3-4 tbsps of water and make sort of a paste. This helps in mixing of the besan/yogurt with the ingredients easily, which otherwise involves a lot of unnecessary stirring/mixing which is never recommended with bhindi.
Just thought I should share these
Hope something comes in handy when needed.
Happy cooking.
[Reply]
hetal Reply:
November 9th, 2011 at 12:37 am
Thanks Sandy…very helpful tips!
[Reply]
January 6th, 2012 at 1:53 am
Can’t we microwave the bhindi like you did for Bharvaan Bhindi? Basic question is why microwaving in that recipe but not here?
[Reply]
hetal Reply:
January 11th, 2012 at 8:30 pm
Hi Sunny,
Its just a different method. Usually, bharvan bhindi takes longer to cook because it is whole and it also tend to fall apart with all the mixing. That is why we microwave it.
[Reply]
February 14th, 2012 at 6:46 pm
hello,
please explain, how to make mix veg…(show me video)
thanks
neeraj
[Reply]
August 14th, 2012 at 11:23 pm
Hello A&H,
I love okra and i make it all the times. I will try out your way for sure.
I just wanted to ask where did you guys get your turner? i really love it and just wanted to know.
lots of love
[Reply]
September 13th, 2012 at 10:14 pm
Hey,
As far as my grand moms knowledge goes, you never add salt initially (cause salt leaves water)as it makes the okra gooey and slimy. I’m not sure how you didn’t know that. Just a suggestion.
[Reply]
hetal Reply:
September 14th, 2012 at 4:08 pm
Hi Monisha,
Its true that salt does leave water. However in the case of Okra (we’ve learned over time), adding some lime/lemon juice prevents the gooeiness from happening, even if salt is added.
[Reply]