Bhindi Bhaji Recipe (Maharashtrian Style Okra Fry)
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.
Servings: 4 people
Ingredients
- 500 grams bhindi (okra)
- 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.
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 by the ice. 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; okra needs slightly more oil to cook perfectly than other vegetables.
Add ¼ cup of crushed roasted peanuts to make a variation at the end of the cooking.
Okra tends to get slimy when it has moisture, so pat it dry thoroughly after washing. I also like to rinse the okra a day before cooking to keep it moisture-free.
Your hands should also be completely dry while chopping it. Use a sharp knife to cut bhindi, and wipe the knife with a paper towel as soon as it starts to gets sticky.
Do not add water while cooking. 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
