Bhindi Sabzi (Okra Dry Vegetable)

Bhindi or okra is one of our fav veggies. This version does not have onion, garlic, tomato, yoghurt, or chickpea flour in it.


This recipe is a simple one to make with just okra and spices. Crispy and yummy with rotis or dal-chawal.



Okra (bhindi or lady finger): I used a 12 oz frozen pack pre-chopped (about 340 grams) – You may use equivalent fresh ones.

Cumin seeds (jeera): ½ teaspoon

Red chilly powder: ½ teaspoon

Turmeric powder: ¼ teaspoon

Coriander (dhania) powder: ½ teaspoon

Green chillies: 2 chopped fine

Oil: about 4-5 teaspoons

Salt to taste


*You can make a variation by skipping the coriander powder and adding a teaspoon of the doshai podi (dry chutney powder for idlis/dosas) instead. This will make a south-indian style curry.



  1. If using fresh okra (bhindi), clean, remove the both the ends, and chop into bite-sized pieces. You would need to wipe the knife frequently with a tissue paper to remove the sticky threads that okra (bhindi) leaves behind.
  2. Heat the oil in a heavy-bottomed (non-stick) pan. Add the cumin seeds.
  3. When they start popping, add the okra (bhindi), green chillies, and dry spices (except salt) and mix well so that the oil and spices are coated well on the bhindi pieces.
  4. Reduce heat to low and cook with occasional stirring. Ensure you stir gently so that the bhindi does not become a sticky mushy mass.
  5. The bhindi and spices might slightly stick to the base of the vessel, but you can gently stir and release them. This adds to the crispiness of the bhindi.
  6. When half done (in about 10 minutes), add salt to taste and mix well.
  7. Cook on low heat till the stickiness of the bhindi is gone and its cooked, but firm. It will not be sticky and will turn slightly greenish-brown.
  8. Turn off the heat and serve hot with rotis or rice.

One Response to “Bhindi Sabzi (Okra Dry Vegetable)”

  1. Hey this bhindi will go well with rice i know..nice recipe.

    From skribles: Thanks Sushma. Yes, its really yumm with dal-chawal or even curd rice.

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