Bhindi Fry

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Here’s an easy-peasy recipe made with okra that you can pair up as a delicious side dish with your Indian flatbreads or a dal-rice or a sambar-rice at home. This is an easy to prepare spiced North Indian or Punjabi-style Bhindi Fry recipe, which is also gluten-free and vegan. With just your regular spices, onions, tomatoes and green chilies along with okra, you can prepare this simple yet lovely dish in no time.

bhindi fry served in a white bowl.

About Bhindi Fry Recipe

While when you look at the name of this recipe, it appears as the okra pods or the other ingredients are being fried. But that is not the case here. The okra is sautéed with the remaining ingredients and not deep fried or shallow fried.

The word “fry” in the Indian lingo usually refers to the method of sautéing and hence the name of this recipe; where ‘Bhindi’ stands for Okra and ‘Fry’ implies the sautéed masala base.

If you are looking for an actual fried bhindi variant, where the okra pods are really fried, do check this super tasty recipe of crispy Kurkuri Bhindi.

In the vibrant kitchens of North India, where spices and flavors are expertly woven into everyday meals, the Bhindi Fry emerges as a beloved dish that transforms simple okra into a flavorful delight.

This recipe is a loved one as a side dish with chapatis or with dal at my home. The sabzi is a dry recipe with a base of onion, tomatoes and regular spices. Bhindi fry also makes for a good tiffin box lunch with roti.

In a hot pan, oil sizzles with thinly sliced onions, turning golden and caramelized, their sweetness creating a beautiful base for the Bhindi Fry. Next, the rest of the ingredients along with the okra and spices are added.

A blend of traditional North Indian spices like turmeric powder, red chili powder, coriander powder, cumin powder and garam masala powder balance the flavors in the dish.

As the bhindi fries to crispy perfection, a final touch of dried mango powder (amchur) and crushed dried fenugreek leaves (kasuri methi) is added, lending a tangy brightness and earthy notes that elevates the dish.

There is a difference between make of this Bhindi Fry and Bhindi Masala. Here, you cook everything together in one pan. The slightly caramelized taste of the onions and the tang of the tomatoes go very well with the few okra pieces that turn golden and crisp.

Points To Remember While Cooking Bhindi

You do not get slimy or mushy bhindi, if you rinse and wipe dry the okra very well. Before chopping, there should not be any moisture on the okra.

If the rinsed okra pods are not thoroughly dried, you will end up with a mushy and sticky okra preparation.

The sour ingredients in this recipe like tomatoes and dried mango powder also minimize the sliminess.

Served hot, Bhindi Fry is a versatile dish that pairs beautifully with warm roti or soft chapati or phulka or fluffy rice, or as a flavorful side to any Indian meal.

Each bite is a harmonious blend of textures and spices, capturing the essence of North Indian cuisine in its savory glory.

Step-by-Step Guide

How to make Bhindi Fry

Preparation

1. Rinse 250 grams okra (bhindi) in water. Then, wipe them dry with a kitchen towel or just allow them to dry naturally on a plate.

rinsed and wiped okra for making bhindi fry.

2. Slice off the crown and base tip of each bhindi. Then, vertically slice them as shown in the picture below. The slices can range between 0.25 to 0.5 cm in thickness.

sliced okra for making bhindi fry.

3. Slice 1 medium onion, chop 1 large tomato and slit 2 green chilies.

sliced onions, slit green chilies and chopped tomatoes for making bhindi fry.

Sauté Aromatics

4. Heat 3 tablespoons oil in a shallow thick-bottomed frying pan. Add the sliced onions.

sliced onions added in hot oil in pan.

5. Sauté until the onions start turning light golden.

sautéing onions.

6. Now, add 1 teaspoon ginger-garlic paste and slit green chilies.

ginger-garlic paste and slit green chilies added to onions.

7. Sauté till the raw aroma of ginger-garlic goes away.

sautéing onion mixture.

Sauté Tomatoes

8. Now, add the chopped tomatoes.

chopped tomatoes added to onion mixture.

9. Stir and mix well.

tomatoes stirred well in the onion mixture.

10. Add ¼ teaspoon turmeric powder, ¼ teaspoon red chili powder, ½ teaspoon coriander powder and ½ teaspoon cumin powder.

spice powders added to onion-tomato mixture.

11. Mix the spices with the onion-tomato mixture. Sauté until the tomatoes turn pulpy and you see oil releasing from the sides.

sautéing onion-tomato masala.

Make Bhindi Fry

12. Now, add the sliced okra.

sliced okra added to onion-tomato masala.

13. Season with salt.

salt added to okra.

14. Stir and mix very well.

salt mixed well with okra mixture.

15. Cover the pan with a tight fitting lid and cook Bhindi Fry on sim or low heat.

cooking bhindi fry in covered pan.

16. Cook on low heat until the chopped okra are tender and softened.

You will have to check after every 4 to 5 minutes so that the okra does not get too browned or burnt. Stir every time, when you check the dish.

If the okra starts turning too browned, sprinkle about 1 to 1½ tablespoons water all over. Stir, cover and continue to cook Bhindi Fry on low heat.

cooking bhindi fry.

17. Here, after first 5 minutes, I added ½ teaspoon dried mango powder (amchur powder). Simply because I forgot to add it before. Stir and mix very well.

dried mango powder added to bhindi fry.

18. Once done, add ¼ teaspoon garam masala powder and ½ teaspoon crushed dried fenugreek leaves (kasuri methi). Mix very well.

garam masala powder and crushed kasuri methi added to bhindi fry.

19. Lastly, add 2 tablespoons chopped coriander leaves. Stir and mix.

chopped coriander leaves added to bhindi fry.

20. Serve Bhindi Fry hot or warm with chapati or as a side dish with dal-rice.

bhindi fry served in a white bowl with a side of dal rice.

More Bhindi Recipes To Try!

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bhindi fry recipe, bhindi sabzi recipe

Bhindi Fry

This is an easy to prepare spiced North Indian or Punjabi-style Bhindi Fry recipe. With just your regular spices, onions, tomatoes and green chilies along with okra, you can prepare this simple yet lovely dish in no time. The recipe is also vegan and gluten-free.
5 from 12 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine North Indian, Punjabi
Course Side Dish
Diet Gluten Free, Vegan
Difficulty Level Moderate
Servings 3
Units

Ingredients

  • 250 grams bhindi (okra or lady finger)
  • 3 tablespoons oil
  • cup onions – sliced thinly
  • ½ cup tomato – chopped
  • 2 green chilies – slit
  • 1 teaspoon Ginger Garlic Paste or 1 inch ginger + 3 to 4 small to medium garlic cloves, crushed to a paste in mortar-pestle
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder or cayenne pepper
  • ½ teaspoon Coriander Powder (ground coriander)
  • ½ teaspoon cumin powder (ground cumin)
  • ½ teaspoon dry mango powder (amchur powder)
  • ¼ teaspoon Garam Masala
  • ½ teaspoon dry fenugreek leaves – crushed, (kasuri methi)
  • 2 tablespoon coriander leaves – chopped, (cilantro)
  • salt as required

Instructions
 

Preparation

  • Rinse the bhindi (okra pods) 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 medium to large tomato and slit 2 green chilies. Crush the ginger and garlic in a mortar-pestle.

Making bhindi fry

  • Heat 3 tablespoons oil in a thick bottomed shallow frying pan or sauté pan. Add the sliced onions.
  • Sauté them till they start turning light golden.
  • Now add the ginger-garlic paste and the green chilies.
  • Sauté until the raw aroma of ginger-garlic fades away.
  • Now add the chopped tomatoes. Stir and mix well.
  • Add turmeric powder, red chili powder, coriander powder, cumin powder and dry mango powder.
  • Mix the ground spices with the rest of the onion-tomato masala base. Sauté 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 and mix very well.
  • Cover the pan with a tight fitting lid and cook on a low heat.
  • 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. 
  • If the bhindi is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tablespoons water all over. Stir, cover and continue to cook bhindi sabzi.
  • Once the bhindi fry is tender and softened, add the garam masala powder and kasuri methi (dry fenugreek leaves), crushed. Stir and mix well.
  • Lastly add the chopped coriander leaves. Mix again.
  • Serve Bhindi Fry hot or warm with chapati or as a side dish with dal-rice.

Notes

  • You can increase or decrease the amount of spices as per your taste.
  • The recipe can be scaled up to make for more servings.
  • Make sure that the okra pods are green, fresh and tender. 

Nutrition Info (Approximate Values)

Nutrition Facts
Bhindi Fry
Amount Per Serving
Calories 179 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 12g
Sodium 500mg22%
Potassium 353mg10%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 4g4%
Protein 2g4%
Vitamin A 876IU18%
Vitamin B1 (Thiamine) 0.2mg13%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.2mg10%
Vitamin C 28mg34%
Vitamin E 6mg40%
Vitamin K 30µg29%
Calcium 82mg8%
Vitamin B9 (Folate) 57µg14%
Iron 1mg6%
Magnesium 55mg14%
Phosphorus 66mg7%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Bhindi Fry from the archives first published in July 2015 has been updated and republished on June 2024.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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1 Comment

  1. In Greece we love okra stew. But I love Indian cooking, especially your recipes! This one looks very promising! I ‘ll be back after I make it in a few days. After all, okra high season has just begun!5 stars