Bhindi Bhaji (Maharashtrian Style Okra Sabji)

5 from 2 votes

Bhindi Bhaji (Bhendi Chi Bhaji) is 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 (vegan, gluten-free).

Bhindi bhaji served in a bowl.
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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 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.

Bhindi is one of those vegetables that are available throughout the year and is easy to cook. Sharing a few more bhindi recipes that you can try to make

Ingredients

Bhindi bhaji ingredients 1
Bhindi bhaji ingredients 2

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 get rid of any moisture formed due to 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 such as coriander powder, turmeric powder, Kashmiri red chilli 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

Wash 1 pound (500 g) of bhindi and wipe each with a kitchen towel or paper tissues. Discard 0.5 inches of top and bottom and chop the okra into 0.5-inch rounds.

Heat 2 tablespoon oil in a pan over high heat.

Oil heating in a pan.

Add the chopped bhindi to the pan and fry for 4-5 minutes on high heat, stirring frequently.

Frying bhindi before mixing it with the other ingredients will ensure it doesn’t turn slimy later.

Bhindi added to the pan.

Once the bhindi is fried, take it out on a plate and set it aside.

Fried bhindi.

Add 2 tablespoon oil to the same pan and heat over high heat.

More oil added to the pan.

Once the oil is hot, add 1 teaspoon brown mustard seeds and 1 teaspoon cumin seeds and let them crackle for 3-4 seconds.

Mustard seeds and cumin seeds added to the pan.

Add 2 teaspoon chopped garlic and 1 cup chopped red onions and cook on medium heat until they turn slightly brown (6-8 minutes), stirring frequently.

Onions and garlic added to the pan.
Fried onions.

Add ½ cup chopped tomatoes and cook for 3-4 minutes.

Tomatoes added to the pan.

Now add

  • 1 teaspoon salt
  • 2 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 2 teaspoon Kashmiri red chili powder
  • ½ teaspoon garam masala powder

and cook for 10-20 seconds.

Spice powders added to the pan.

Add the fried bhindi back to the pan and mix well with the masala.

Fried bhindi added to the pan.

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.

Pan covered with a lid.

Remove the lid. Add 2 tablespoon chopped cilantro and mix well.

Check for salt and add more if needed.

Cilantro added to the pan.

Bhindi bhaji is ready to serve.

Ready bhindi bhaji.

Pro Tips By Neha

Be generous with the oil, as okra needs 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

How do I make sure okra is not slimy after cooking?

Okra tends to get slimy when moisture is in it, so pat it dry completely after washing. I like to wash the okra a day before cooking so that it is 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 Plain Tawa Paratha or Lachha Paratha. Serving it with Jowar 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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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.
5 from 2 votes

Bhindi Bhaji Recipe (Maharashtrian Style Okra Sabji)

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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

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)
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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 on high heat, 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 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 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.

Video

YouTube video

Notes

You can also use frozen okra to make the bhaji. Thaw it and spread it on a paper towel for 30 minutes to remove any moisture formed due to ice formation. Then, use it in the recipe.
Frying bhindi before mixing it with the other ingredients will ensure it doesn’t turn slimy later.
Be generous with the oil, as okra needs 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.
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 before cooking so that it is 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.

Nutrition

Calories: 197kcal, Carbohydrates: 16g, Protein: 4g, Fat: 15g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 31mg, Potassium: 574mg, Fiber: 6g, Sugar: 4g, Vitamin A: 1411IU, Vitamin C: 40mg, Calcium: 141mg, Iron: 2mg
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