My Mom’s Easy Bhindi Recipe
Bhindi Masala, or Bhindi Fry, is stir-fried or lightly sautéed okra that is prepped and sliced into bite-size pieces, then cooked over high heat with Indian spices.
Bhindi, pronounced ‘bin-dee’, is a fairly common and loved side dish in Indian cuisine. The unique quality of this green vegetable is its slimy yet silky texture once cooked, which is why people either love or hate it. As for me, I like okra ONLY when it’s crisp and roasted. That’s why I always make my mom’s easy Punjabi-style (north-Indian) bhindi recipe. It’s a quick and easy recipe ready in under 30 minutes that offers two ways of cooking okra - a hands-off oven approach or the easy stir fry. Both transform okra into a crisp, flavor-packed side dish that pairs beautifully with most Indian lentils and curry dishes. Another popular Okra recipe: Kurkuri Bhindi
Ingredients - Notes & Substitutions
The star ingredient - okra! Once you get your hands on this hearty vegetable, all you need is a few aromatics, oil, and a special blend of Indian spice powders. Okra (bhindi): Look for fresh okra in local produce stores, farmer’s market or grocery stores such as Trader Joe’s or Whole Foods when in season during the summer months. It’s more expensive in the winter months since it’s imported. Scroll down for tips on how to pick okra. Onions: Use an aromatic white or yellow onion for the most pungent flavor. One medium onion sliced into strips or chopped coarsely is just the right amount for this recipe for me, but you can always customize that to our taste. Indian Spices: The mix of spices and seasonings includes turmeric, red chili powder, coriander, cumin, and dry mango powder (amchur). Feel free to reduce or omit the cayenne for mild. Look for dry mango powder in your local Indian grocery markets or online. If unavailable, fresh lemon juice (or lime) is a great substitute. Panchpuran or Cumin Seeds: Panchpuran is India’s version of five-spice - a mix of whole fenugreek, nigella, cumin, black mustard, and fennel seeds. It gives an earthy and floral flavor to the okra. If unavailable, add cumin seeds instead. Scroll to the recipe card for a detailed list of ingredients and quantities. Before we jump into the process, let’s discuss how to pick and cut okra for this dish.
How to Pick and Cut Bhindi (Okra)?
Okra is an extremely popular ingredient in India, but if this is a new green vegetable to you, here’s what you need to know. When picking, fresh okra should be:
Firm to the touch, but not hardBright green in color without blemishes on the skin (a few brown spots on the stem are okay, but the greener the okra, the fresher the vegetable)No more than 4 inches long, and doesn’t have a ‘bulge’ in the middleFound in grocery stores from May through September when in season
Tip: Avoid okra that is brown, bruised, soft, blemished, or sticky (an indication the okra is too ripe). Now, how you prep the okra will determine how slimy it gets. Before you even take a knife to this unique vegetable, keep in mind that water will add to its sliminess. So after washing the okra, dry it completely with a paper towel before you cut into it. When ready to cut, follow these simple steps:
How to Make Bhindi Masala (2 Methods)
Simply prepare the okra just as instructed and choose one of two easy methods - oven-roasted or stir-fried.
1. Sheet Pan Bhindi Masala Recipe - Hands-off Oven Roasting Method
Preheat the oven to 425°F. In a large mixing bowl or plastic storage bag (easy clean-up), add sliced okra, cumin seeds, salt and seasoning, including mango powder (Pic 1).Add sliced onions and serrano chile. (Pics 2)Add oil and toss to coat everything (Pics 3).Spread seasoned chopped bhindi on a parchment or aluminum lined baking sheet. Cook in the oven for 15-20 minutes, or until okra has cooked through and turned slightly crisp (Pic 4).
2. Bhindi Stir Fry on the Stove in 20-minutes
Heat a wide skillet on medium-high heat. Add oil and cumin seeds (or panch puran) and let them sizzle for a few seconds. (Pic 1)Add sliced okra, onions and serrano chili peppers and stir-fry for 7-8 minutes, stirring 2-3 times in between. This process helps get rid of the sliminess in the okra. (Pic 2)Add salt and seasoning and toss well. Cover the pan and cook for 5-6 minutes, or until the okra is cooked through to your desired doneness. (Pic 3)Open the lid, add the dry mango powder and stir-fry for 2-3 minutes. Enjoy it warm with Dal and Roti! (Pic 4)
Serving Suggestions - Make an Indian Meal
Bhindi masala also makes a wonderful side dish to a complete Indian meal. It goes particularly well with dal and warm roti. I love to pair it with the following:
Dal Tadka, Dal Makhani or Chana DalAvocado Raita or Boondi RaitaCumin Rice or Brown Basmati Rice
Popular Indian Variations of Okra Recipes
Bhindi comes in many shapes and sizes in Indian cuisine. This bhindi masala recipe highlights okra all on its own. But if you’re up for trying different recipes with bhindi, a few more okra recipe variations include:
Bhindi Aloo: Add one medium par-boiled potato cut in ½ inch cubes.Bhindi Masala with Tomato: Add one deseeded tomato cut into ½ pieces.Kurkuri Bhindi (crispy okra): A bit more time-consuming since the okra must be coated in a batter made from besan gram (chickpea) and rice flour. Here is an easy air fryer recipe for Kurkuri Bhindi!
Recipe Tips & Notes
Pick and cut okra as recommended. Okra is a finicky vegetable that contains a natural substance called mucilage that makes it slimy. Follow the instructions above for crisp, tender okra every time.Rinse okra and thoroughly pat each pod dry (moisture will only add to okra’s sliminess)Use high heat cooking to facilitate extra crispness.Use cumin seeds or panchpuran. Cumin seeds are straightforward and smokey, whereas panch puran is Indian five spice (whole fenugreek, nigella, cumin, black mustard and fennel seeds). Either will work, but panchpuran will provide a more complex flavor.Look for amchur (dry mango powder) in Indian grocery stores or online. Dry mango powder can be added during cooking. Alternatively, use ½-1 tespoon of fresh lime juice.
Health Benefits of Okra
Okra is a flowering plant consisting of long, slender pods that hold a number of health benefits. Sometimes referred to as ladyfingers or ochro, it is known for its edible green seed pods that are long, slender, and tube-like. Its flavor is mild and somewhat grassy. The green pods are cooked whole, sliced, or diced, so prep is minimal (which we will discuss in a bit!), but the cooking methods vary. This green vegetable is rich in vitamins C and K and contains a good amount of antioxidants that have been shown to reduce heart disease risk due to that special, slimy substance known as mucilage.
More Veggie Side Dishes From My Kitchen
Aloo Gobi: Potato and cauliflower cooked with aromatics and seasoned with mild Indian spicesGreen Beans and Carrot Thoran: Quick and flavorful side of green beans and carrots sautéed with coconut flakes prepared in the Instant Pot or stir-friedBeetroot Coconut Stir Fry: Quick and easy stir-fry recipe of chopped beets and grated coconut that highlights sweet and earthy flavorsBombay Potatoes: Baby potatoes generously seasoned with Indian spices and cooked until crisp in the Instant Pot, Air Fryer or OvenHarissa Roasted Turnips: Fresh diced turnips tossed with a sweet and smoky red chili paste made in the Oven or Air FryerGreen Beans with Almonds: Fresh string beans are sautéed with olive oil, seasoning, garlic and balsamic vinegar, then topped with toasted almond chips
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