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 one of those vegetables that is available throughout the year and is really easy to cook. Sharing a few more bhindi recipes that you can try to make – Bhindi Do Pyaza, Achari Bhindi, Bhindi Masala, Kurkuri Bhindi, Besan Bhindi, Dahi Bhindi, and Bharwa Bhindi.
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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 to make for everyday Indian meals and it is best served with dal and phulka or dal rice. Just like batata 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, gets ready in under 30 mins (including the prep), and is vegan and gluten-free too.
Health Benefits Of Okra
Okra is a nutrient-rich vegetable that provides numerous health benefits.
It is an excellent source of vitamins A and C, and also contains fiber, folic acid, and calcium.
Okra has been shown to help lower cholesterol levels, improve digestion, and boost the immune system.
Additionally, it may help protect against certain types of cancer.
Ingredients
To make this simple okra and tomato sabzi, you will need just a few ingredients,
Bhindi (Okra, Ladies Finger) – Buy tender, long, fresh-looking, and dark green colored 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 get rid of any moisture formed due to ice formation. Then use it in the recipe.
Oil – You can use any vegetable oil used in your home for regular cooking.
Spice Powders – This recipe uses a few basic Indian spices such as coriander powder, turmeric powder, Kashmiri red chilli powder, and garam masala powder.
Others – You will also need mustard seeds, cumin seeds, garlic, onions, tomatoes, salt, and cilantro (fresh coriander leaves ) to make this Maharashtrian style bhindi sabzi.
How To Make Bhindi Bhaji
Wash 1 pound (500 g) of bhindi and wipe each one with a kitchen towel or kitchen tissues. Discard 0.5 inches of top and bottom and chop the okra into 0.5-inch rounds.
Heat 2 tablespoon vegetable oil in a pan over high heat.
Add the chopped bhindi to the pan and fry for 4-5 minutes on high heat. Keep stirring frequently.
Frying bhindi before mixing it with the other ingredients will make sure it doesn’t turn slimy later.
Once the bhindi is fried, take it out on a plate and set it aside.
Add 2 tablespoon vegetable oil to the same pan and heat over high heat.
Once the oil is hot, add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and let them crackle for 3-4 seconds.
Add 2 teaspoon chopped garlic and 1 cup chopped onions and fry on medium heat until they turn slightly brown (6-8 minutes), stirring frequently.
Add ½ cup chopped tomatoes and cook for 3-4 minutes.
Now add 1 teaspoon salt, 2 teaspoon coriander powder, 1 teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, and ½ teaspoon 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 2 tablespoon chopped cilantro and mix well.
Check for salt and add more if needed.
Bhindi bhaji is ready to serve.
Pro Tips By Neha
Be generous with the oil as okra need slightly more oil to cook perfectly than other vegetables.
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 they have moisture in it, so make sure you pat it dry completely after washing. I like to wash the okra a day prior to cooking so that it is totally free of moisture.
Your hands should be completely dry too 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.
While cooking, do not add any water. If you follow these tips, your okra will not turn slimy after cooking.
Serving Suggestions
Serve bhendi chi bhaji along with a simple dal and phulka for your everyday meals.
You can also pack it in the lunch box with Tawa Paratha or Lachha Paratha. Serving it with bhakri is also a great option.
Bhindi bhaji tastes great with a simple dal rice combination. Serve roasted papad on the side for a hearty meal.
Storage Suggestions
Bhindi Ki Bhaji will last easily in the fridge for about 3 to 4 days when stored properly in an air-tight container.
Reheat it in a pan or microwave until nice and warm before serving.
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Recipe Card
Bhindi Bhaji Recipe (Maharashtrian Style Okra Sabji)
Ingredients
- 1 pound bhindi (okra) (500 g)
- 4 tablespoons vegetable oil (divided)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 teaspoons chopped garlic
- 1 cup chopped 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 tablespoon vegetable oil in a pan over high heat.
- Add the chopped bhindi to the pan and fry for 4-5 minutes on high heat. Keep stirring frequently.
- Once the bhindi is fried, take it out on a plate and set it aside.
- Add 2 tablespoon vegetable oil to the same pan and heat over 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 fry on medium heat 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.
Did you make this recipe? Let me know!