Bhindi Bhaji Recipe
Bhindi Bhaji (Bhendi Chi Bhaji) is a Maharashtrian-style okra stir-fry. This vegan and gluten-free sabji comes together in under 30 minutes and is super easy and simple to make.
Bhindi is a vegetable available year-round and easy to cook. I am sharing a few more bhindi recipes that you can try: Bhindi Do Pyaza, Bhindi Masala, and Kurkuri Bhindi.
About Bhindi Bhaji
Bhindi Bhaji (Bhendi Chi Bhaji) is a traditional Maharashtrian-style okra stir fry. This easy and simple Indian dry vegetable recipe (sabji) is made by stir-frying okra with garlic, onion, tomatoes, and a few everyday spice powders.
Bhindi bhaji is a great dish for everyday Indian meals and is best served with dal and phulka or dal rice. Just like Maharashtrian potato bhaji, it is also a nice dish to pack for lunch boxes.
Okra is made in many different ways in India, but this Maharashtrian style is my new favorite. It is light on the stomach and gets ready in under 30 minutes (including the prep).
This bhindi bhaji recipe is vegan and gluten-free, and you can easily double or triple it.
Ingredients
Bhindi (Okra, Ladies Finger) – Buy tender, long, fresh-looking, dark green okra. Don’t buy the ones with blemishes or cuts.
You can also use frozen okra in place of fresh okra to make the bhaji. Thaw it and spread it on a paper towel for 30 minutes to remove any moisture that formed during ice formation. Then, use it in the recipe.
Oil – You can use any cooking oil.
Spice Powders – This recipe uses a few basic Indian spices, including coriander powder, turmeric powder, Kashmiri red chili powder, and garam masala powder.
Others – You will also need brown mustard seeds, cumin seeds, garlic, red onions, tomatoes, salt, and cilantro (fresh coriander leaves ) to make this Maharashtrian-style bhindi sabzi.
How To Make Bhindi Bhaji Recipe – Step By Step
Step 1: Wash 1 pound (500 g) of bhindi and wipe each with a kitchen towel or paper tissues. Discard the top and bottom 0.5 inches, and chop the okra into 0.5-inch rounds.
Step 2: Heat 2 tablespoon oil in a pan over high heat.
Step 3: Add the chopped bhindi to the pan and fry for 4-5 minutes, stirring frequently.
Note – Frying bhindi before mixing it with the other ingredients will ensure it doesn’t turn slimy later.
Step 4: Once the bhindi is fried, transfer it to a plate and set it aside.
Step 5: Add 2 tablespoon oil to the same pan and heat over medium-high heat.
Step 6: Once the oil is hot, add 1 teaspoon brown mustard seeds and 1 teaspoon cumin seeds and let them crackle for 3-4 seconds.
Step 7: Add 2 teaspoon chopped garlic and 1 cup chopped red onions and cook until they turn slightly brown (6-8 minutes), stirring frequently.
Step 8: Add ½ cup chopped tomatoes and cook for 3-4 minutes.
Step 9: Now add the following ingredients and cook for 10-20 seconds.
- 1 teaspoon salt
- 2 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon garam masala powder
Step 10: Add the fried bhindi back to the pan and mix well with the masala.
Step 11: Reduce the heat to low.
Step 12: Cover the pan with a lid and cook until the bhindi is tender (8-10 minutes). Stir a few times while cooking.
Step 13: Remove the lid. Add 2 tablespoon chopped cilantro and mix well.
Step 14: Check for salt and add more if needed.
Step 15: Bhindi bhaji is ready to serve.
Pro Tips By Neha
Be generous with the oil; okra needs slightly more oil than other vegetables to cook perfectly.
To make a variation, add ¼ cup of crushed roasted peanuts at the end of the cooking.
You can add a few chopped green chilies if you like hot sabji.
Frequently Asked Questions
Okra tends to get slimy when moist, so pat it dry completely after washing. I also like to wash the okra a day before cooking so that it is free of moisture.
Your hands should also be completely dry while chopping it. Use a sharp knife to cut bhindi, and keep wiping the knife with a paper towel as soon as it starts to get sticky.
Do not add water while cooking. If you follow these tips, your okra will not turn slimy after cooking.
Bhindi Ki Bhaji will last for 3 to 4 days in the fridge when stored properly in an airtight container.
Reheat it in a pan or in the microwave until it’s nice and warm before serving.
Serving Suggestions
Serve bhendi chi bhaji with a simple dal and phulka for your everyday meals.
You can also pack it in the lunch box with Plain Tawa Paratha or Lachha Paratha. Serving it with Jowar Bhakri is also a great option.
Bhindi bhaji pairs well with a simple dal-rice combination. Serve roasted papad on the side for a hearty meal.
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Bhindi Bhaji Recipe
Ingredients
- 1 pound bhindi (okra) (500 g)
- 4 tablespoons oil (divided)
- 1 teaspoon brown mustard seeds
- 1 teaspoon cumin seeds
- 2 teaspoons chopped garlic
- 1 cup chopped red onions
- ½ cup chopped tomatoes
- 1 teaspoon salt (or to taste)
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon garam masala powder
- 2 tablespoons chopped cilantro (fresh coriander leaves)
Instructions
- Wash bhindi and wipe each one with a kitchen cloth. Discard 0.5 inches of top and bottom and chop the okra into 0.5-inch rounds.
- Heat 2 tablespoons of oil in a pan over high heat.
- Add the chopped bhindi to the pan and cook for 4-5 minutes, stirring frequently.
- Once the bhindi is fried, take it out on a plate and set it aside.
- Add 2 tablespoons oil to the same pan and heat over medium-high heat.
- Once the oil is hot, add mustard seeds and cumin seeds and let them crackle for 3-4 seconds.
- Add garlic and onions and cook until they turn slightly brown (6-8 minutes), stirring frequently.
- Add tomatoes and cook for 3-4 minutes.
- Now add salt, coriander powder, turmeric powder, chili powder, and garam masala powder, and cook for 10-20 seconds.
- Add the fried bhindi back to the pan and mix well with the masala.
- Reduce the heat to low.
- Cover the pan with a lid and cook until the bhindi is tender (8-10 minutes). Stir a few times while cooking.
- Remove the lid and add cilantro and mix well.
- Check for salt and add more if needed.
- Bhindi bhaji is ready to serve.
Greatest
Thanks Manuel for your feedback
Fantastic! I made it without onions and garlic. I was looking for a different recipe than the normal one I use for okra (fried with coconut). This one will be part of my menus in the future.
Good to know Olive 🙂