Of all the Bhindi Recipes that I make at home, this Bhendi Chi Bhaji recipe is one of those which is an absolute favorite with all the members of my family. This is a simple and tasty Goan-style dry preparation of okra with fresh coconut. Not many ingredients in this Bhindi Bhaji recipe, still it packs a punch when it comes to flavors and textures. Have it with your regular roti or chapati or pair with a comforting dal-rice or sambar-rice, it tastes awesome. The recipe is also vegan and gluten-free.
About Bhendi Chi Bhaji
Picture tender okra, known locally as bhindi, gently sautéed in a fragrant mix of spices that capture the essence of Goan cuisine.
Onions, green chilies, turmeric powder and a hint of sourness from the kokum come together to create a base that’s both aromatic and robust. This Bhendi chi Bhaji is simplicity as well as deliciousness at its best.
Besides Bhindi Do Pyaza and Bhindi Masala, this Goan-style Bhindi Bhaji with fresh grated coconut in it is another way I cook okra at home. It is a very simple recipe made with minimal ingredients.
Fresh coconut adds a lot of flavor to this dish. Basically, this is another variation of this Goan-style Bhindi Sabzi. It is how my mother makes the recipe at home.
In this Bhendi Chi Bhaji recipe, I have used kokum as the souring agent. If you don’t have kokum, then you can use lemon juice or dried mango powder (amchur powder) instead. If you do not prefer a tangy taste in the bhaji, skip the souring ingredients.
The magic of this Bhindi Bhaji lies in the balance of flavors and textures. The okra retains its natural crispness, offering a satisfying bite in every mouthful, while the coconut adds a tropical flair.
You can have it with Indian flatbreads likes chapati or paratha or even bread. It can also be served as a side vegetable dish with dal-rice or sambar-rice. I served it with Jowar Roti (Sorghum Flour Flatbread).
While you are on this post of Bhendi Bhaji, some of the other okra recipes that I would like you to try are Ladies Finger Fry, the Andhra-style Bendakaya Fry and the Punjabi-style Bhindi Fry.
How to make Bhindi Bhaji
Preparation
1. Rinse 250 to 300 grams okra (bhindi) 2 to 3 times under running water.
2. Spread the okra on a kitchen towel. Wipe them well with the kitchen towel.
3. Slice the okra into ¼ to ½ inch round slices.
4. Measure and keep all the ingredients ready.
Sauté Spiced Onion Mixture
5. In a kadai (wok) or pan, heat 1½ to 2 tablespoons oil. Add ⅓ cup chopped onions.
6. Stir and mix well.
7. Sauté the onions until they soften and become translucent.
8. Add 1 chopped green chili.
9. Sauté for a minute.
10. Next, add ¼ teaspoon turmeric powder.
11. Stir and mix well.
Make Bhendi Chi Bhaji
12. Add the chopped okra.
13. Add 1 to 2 kokum.
If you don’t have kokum, then you can either add ½ teaspoon dried mango powder (amchur powder) or ½ teaspoon lemon juice.
You could also skip the kokum or any of the souring ingredient.
14. Mix well.
15. Lastly, add salt as required.
16. Stir and mix well.
17. Place a lid with a rim on top of the pan. Pour water on the lid.
18. On low to medium-low heat, steam the okra till they are tender and cooked well.
19. Keep checking and stirring the bhaji, in between.
20. When the okra is cooked, add ¼ cup grated fresh coconut.
21. Stir and cook for a minute.
22. Garnish with 1 to 2 tablespoons of chopped coriander leaves.
23. Serve Bhendi chi Bhaji hot with chapati or dal-rice or sambar-rice.
More Bhindi Recipes To Try!
Okra Recipes
Okra Recipes
Gluten Free Recipes
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Bhendi Chi Bhaji (Bhindi Bhaji)
Ingredients
- 250 to 300 grams bhindi – rinsed and chopped into ¼ or ½ inch round slices (okra or lady finger)
- ⅓ cup onion – finely chopped
- 1 green chili – chopped
- ¼ cup coconut – grated and fresh
- ¼ teaspoon turmeric powder
- 1 to 2 kokum or ½ teaspoon dry mango powder (amchur powder) or ½ teaspoon lemon juice, optional *check point no 2 in notes below
- 1.5 to 2 tablespoons oil
- salt as required
- 1 to 2 tablespoons coriander leaves – for garnish (cilantro)
Instructions
- Heat oil in a kadai (wok) or pan. Add onions and sauté them until they soften and turn translucent.
- Add the green chilies and saute for a minute.
- Add the turmeric powder and stir to combine.
- Add the bhindi (okra) along with the kokum and salt. Stir and mix well.
- Place a lid with a rim on top of the pan. Pour water on the lid.
- On a low heat, steam the okra until they are tender and cooked well.
- In-between keep on checking and stirring the okra.
- When the okra are tender and softened, add grated coconut.
- Stir and cook for a minute.
- Garnish with coriander leaves.
- Serve Bhendi chi Bhaji with chapati or with dal-rice or sambar-rice.
Notes
- If you don’t have kokum, then you can either add ½ teaspoon dry mango powder (amchur powder) or ½ teaspoon lemon juice.
- You could also omit any of the souring ingredient if you do not prefer a tangy taste in the Bhendi Bhaji.
- Use okra pods that are fresh, green and tender.
Nutrition Info (Approximate Values)
This Bhendi chi Bhaji recipe from the archives was originally published on June 2016. It has been updated and republished on May 2024.
