//Bhindi ki Sabji

Bhindi ki Sabji

bhindi ki sabji served with dal and steamed rice in steel bowlsbhindi ki sabji served with dal and steamed rice in steel bowls

Bhindi ki sabji is a simple, easy and tasty vegan recipe of a mildly spiced dry okra curry that tastes delish with some Indian breads like roti or phulka and comforting as a side dish with dal and rice. A perfect Indian meal accompanied by some mango pickle or raita or salad.

bhindi ki sabji served with dal and steamed rice in steel bowlsbhindi ki sabji served with dal and steamed rice in steel bowls

About this recipe

This is one of my mom’s excellent recipe for making bhindi ki sabji. It is relatively easy to prepare and tastes also good.

At my mom’s place in Konkani language we call it ‘Bhendi chi bhaji‘.

Okra is called as ‘bhindi’ in Hindi and ‘bhendi’ in Marathi or Konkani languages. ‘Sabji‘ in Hindi or ‘bhaji‘ in Marathi means any vegetable or a dish made with any veggie.

Okra is a favorite with many folks and in India, we have so many recipes made with these bright, green, shiny pods.

In my mom’s bhindi ki sabji recipe, there is a special spice added that brings in a subtle flavor and aroma to the dish – they are powdered fennel seeds also known as saunf powder in Hindi.

Now if you do not have any fennel seeds powder, then do not add it. Your bhindi sabji will still taste good.

The base of the recipe is sautéed onions, tomatoes with aromatic ground spices and not pungent ground spices. In our bhindi sabji recipe, we do not add ginger, garlic and red chilli powder.

To give faint heat notes, green chillies are added. You can skip adding these if you have very small kids or you are intolerant to spice.

Step-by-Step Guide

How to make Bhindi ki Sabji

Before you begin making bhindi sabzi, you have to prep the okra, chop and then start with making bhindi sabzi.

Preparation

1. Rinse 250 grams bhindi (okra) well with water. Drain all the water.

bhindi or okra being rinsed in fresh water in a colanderbhindi or okra being rinsed in fresh water in a colander

2. Dry each bhindi with a kitchen napkin. You do not get a slimy or mushy bhindi if you wipe dry the okra very well. If you have time, you can even spread the rinsed okra on a tray or plate and let them dry naturally.

drying okra on a kitchen napkin to make  bhindi ki sabjidrying okra on a kitchen napkin to make  bhindi ki sabji

3. Slice and discard the stalks and the lower tip from the okra pods.

bhindi without the stalks and tipsbhindi without the stalks and tips

4. Chop the bhindi into round pieces of ½ to 1 inch.

chopped okra in a white bowl to make bhindi ki sabjichopped okra in a white bowl to make bhindi ki sabji

Sautéing

You begin by first sautéing the onions, then the tomatoes and the ground spices. Make sure to keep all the ground spices ready with you as you add them one by one to the dish.

5. Heat 2 tablespoons oil in pan or wok. Add ¾ to 1 cup chopped onions (about 1 large onion). For the oil, you can add sunflower oil, peanut oil or any neutral oil.

chopped onions in a panchopped onions in a pan

6. Stir and mix the onions.

sauteing onionssauteing onions

7. Sauté the onions until they soften on a low to medium-low heat.

sauteing onionssauteing onions

8. Now add 1 teaspoon chopped green chillies (1 green chili) and ¾ to 1 cup chopped tomatoes (1 large tomato).

adding chopped tomatoes and green chilliesadding chopped tomatoes and green chillies

9. Mix well and sauté for a couple of minutes until the tomatoes soften and become pulpy.

sauteing tomatoessauteing tomatoes

10. Add 1 teaspoon fennel powder, 1 teaspoon coriander powder, ½ teaspoon turmeric powder, 1 pinch of asafoetida (hing), a pinch or two of dry mango powder (amchur powder) and ¼ teaspoon garam masala powder.

adding spice powdersadding spice powders

11. Mix well and sauté for a minute.

making bhindi sabjimaking bhindi sabji

Making Bhindi ki Sabji

12. Then add the chopped okra.

adding bhindiadding bhindi

13. Mix well and then add salt as required. Gently mix again.

adding saltadding salt

14. Place a lid with a rim on the pan or kadai. Pour some water on the lid. You see here that in this technique we are not adding any water to the bhindi. This would make them mushy and slimy.

The water added on top of the lid helps to create steam inside the pan which helps in cooking the bhindi. This method saves a lot of time and there is less chance of the bhindi or the other ingredients sticking to the pan.

Nevertheless, you have to check after every few minutes, in case the sabji starts sticking to the pan.

cooking bhindi sabji covered with a rimmed lid with water in itcooking bhindi sabji covered with a rimmed lid with water in it

15. Cook the okra until they are tender on a low to medium heat. Keep on checking in between and stir occasionally, so as to avoid the bhindi bhaji sticking to the bottom of the pan.

cooking bhindi ki sabjicooking bhindi ki sabji

16. When the okra is tender and cooked, garnish with some chopped coriander leaves.

garnishing bhindi ki sabji with coriander leavesgarnishing bhindi ki sabji with coriander leaves

17. Serve Bhindi ki sabji hot or warm with roti or plain paratha.

bhindi ki sabji served with dal and steamed rice in steel bowlsbhindi ki sabji served with dal and steamed rice in steel bowls

Serving suggestions

Bhindi ki sabji is best had with Indian flatbreads – roti, paratha or naan. As a side veggie dish it also taste great with dal and rice or kadhi-rice and makes a complete meal. It can also be packed in lunchbox with some roti, paratha or bread.

Tips

Expert Tips

  • Choosing okra: Buy okra pods which are tender, young and fresh. Aged okra do not have that shiny green color and may have dark spots or marks on them. They will also be highly stringy.
  • Chopping bhindi: When chopping bhindi, make sure they are completely dry and do not even have a drop of water or moisture on them. While cutting bhindi, you will see some of the sticky substance on the knife. Simply wipe it with a paper kitchen towel.
  • Cooking non-sticky okra: There are many ways recipes from okra are made in the Indian cuisine. A tried and tested method is to add sour ingredients like tomatoes, tamarind, yogurt, vinegar, lemon juice etc. The acidity from these ingredients help in making the okra non-sticky and non-slimy. In my recipe we achieve this by adding tomatoes and dry mango powder.
  • Scaling: You can double or triple the recipe easily.
  • Spicing: This bhindi ki sabji is mild and not spicy or pungent. For a spicy taste, you can add some red chilli powder, ginger-garlic paste and increase the number of green chillies.
  • Gluten-free version: To make a gluten-free bhindi sabji, simply skip asafetida (hing) or add gluten-free asafetida.
  • Cooking in Instant pot: I never cook dry or semi-dry okra recipes in the Instant pot. It is best to use a frying pan, skillet or kadai (Indian wok) to make recipes like this one. Making this bhindi sabji in the instant pot, will make it mushy and slimy as water will be added.

FAQs

How do you keep okra from getting slimy when cooking?

Firstly dry the okra okra completely before you chop them. Use an acidic sour food ingredient ((mentioned above) in the recipe. Try not to cut the okra finely. Sautéing, pan frying or frying okra also helps in reducing the sliminess.

How long should okra be cooked?

Okra does not take a plenty of time to be cooked. If the okra pods are fresh and tender, they cook very fast – about 7 to 8 minutes. If they are slightly mature, they will take a couple of more minutes to cook.

Can we wash bhindi after cutting?

No, never wash or rinse bhindi after cutting. When fresh chopped bhindi comes in touch with water, you are headed to get a really gooey, slimy and sticky bhindi.

Why is my okra turning black?

When you keep okra for many days in the refrigerator, they turn black and are not edible. Do keep them in a moisture-free dry cotton bag (which is what I do) and use them in 1 to 2 days. Do not keep for a longer time.

Do you peel okra?

No – okra is never peeled.

How do you keep bhindi green when cooking?

First, use a good quality heavy pan when sautéing or pan-frying bhindi. Next do not overcook the bhindi. Just cook them till their crunch is not felt and they have beautifully softened. I have read and heard on adding baking soda to preserve the green color of the veggies, but I do not follow such practices in my everyday cooking.

More Delicious Bhindi Recipes

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Bhindi ki sabji is a simple, easy and tasty vegan recipe of a mildly spiced dry okra curry that tastes delish with an Indian bread like roti or phulka.

Prep Time 15 mins

Cook Time 15 mins

Total Time 40 mins


Cuisine Indian

Course: Side Dish

Diet: Vegan

Difficulty Level: Easy


Servings 3

Sautéing

  • Heat oil in pan or kadai. Sauté the onions until transparent.

  • Now add the green chili and tomatoes. Sauté them until the tomatoes soften.

  • Add all the spice powders one by one.

Making bhindi ki sabji

  • Mix and sauté for a minute. Then add chopped okra. Mix well. Add salt as required and mix again.

  • Place a lid with a rim on the pan or kadai. Pour some water on the lid.

  • On a low to medium heat, cook the okra until they are softened.

  • Keep on checking in between and stir occasionally to avoid the bhindi sabji from sticking to the pan.

  • When the okra is tender and softened, garnish the bhindi bhaji with chopped coriander leaves.

Serving suggestions

  • Serve bhindi ki sabji hot with roti or paratha. You can also serve it as a side dish with dal and rice or kadhi and rice. It can also be packed in the lunch-box with a side of roti, paratha or bread.

  • Buying okra: Get okra pods which are tender, young and fresh. Aged or mature okra will be highly stringy.
  • Chopping bhindi: When chopping okra, make sure they are completely dry and do not even have a drop of water or moisture on them. While cutting bhindi, you will see some of the sticky substance on the knife. Simply wipe it with a paper kitchen towel.
  • Cooking non-sticky okra:  Adding a sour acidic ingredients like tomatoes, tamarind, yogurt, vinegar, lemon juice help in making the okra non-sticky and non-slimy. 
  • Scaling: You can double or triple the recipe easily.
  • Spicing: This bhindi sabji recipe is mild and not spicy or pungent. For a spicy taste, you can add some red chilli powder, ginger-garlic paste or increase the number of green chillies.
  • Gluten-free version: To make a gluten-free bhindi sabji, simply skip asafetida (hing) or add gluten-free asafetida.

Nutrition Facts

Bhindi ki Sabji

Amount Per Serving

Calories 146 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Sodium 448mg19%

Potassium 425mg12%

Carbohydrates 14g5%

Fiber 5g21%

Sugar 5g6%

Protein 3g6%

Vitamin A 1010IU20%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 31mg38%

Vitamin E 4mg27%

Vitamin K 31µg30%

Calcium 90mg9%

Vitamin B9 (Folate) 65µg16%

Iron 1mg6%

Magnesium 60mg15%

Phosphorus 74mg7%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This bhindi ki sabji recipe from the archives (Oct 2012) has been republished and updated on 23 December 2020.