Bhindi fry recipe

Bhindi fry recipe, a simple, healthy everyday North Indian style okra dry saute that’s perfect as a side for rice and chapati and its vegan too

Always wash and pat dry the bhindi before you chop it. Chop the top and tail ends of each bhindi/okra. Cut okra into 1″ pieces and spread out on a plate for a few minutes, approx 3-4 mins so that it is free of any moisture.

Cook the okra on high flame for the first 3 minutes and then reduce flame to low medium. Do not place lid while cooking bhindi.

Add lemon juice or a tbsp of buttermilk during the first few minutes to cut down on the slime.

Do not mix the bhindi often as it tends to become mushy.

Add salt towards the end of the cooking process.

This bhindi fry dry saute makes a good side for chapati, phulka, and rice.


Bhindi 1/4 kg (okra/bendakaya), wash, dry, trim the ends and cut into 1″ pieces

Onions 1, large, sliced or roughly chopped

Garlic 1- 2 cloves, crushed (optional)

Turmeric powder 1/4 tsp

Red chili powder 1 1/4 tsp (adjust)

Salt to taste

Jaggery or sugar 1/2 tsp

Lemon juice 1 tbsp

Cooking oil 1 1/2 tbsps

  For tempering:

Cumin seeds 1/2 tsp

Method for making Bhindi fry recipe

  1. Heat oil in a cooking vessel. Once hot, add the cumin seeds and allow to crackle. Add crushed garlic and saute for few secs.
  2. Add the bhindi and saute on high flame for 2 to 3 mins, Mix the bhindi once in a while. Reduce flame to low-medium, add lemon juice and cook for 10 mins.
  3. Add the chopped onions and mix well. Cook without lid for 15-18 mins or till the bhindi is cooked. Add red chili powder, turmeric powder, and mix. Add jaggery or sugar and mix well
  4. Add salt to taste and turn off heat.
  5. Remove to a serving bowl and serve warm with rice or chapatis.


  • If you are not using crushed garlic, you can add 1/4 tsp asafoetida in the tempering along with cumin.
  • You can sprinkle a large pinch of amchur or raw mango powder towards the end of the cooking process instead of lemon juice.

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AuthorRajni Rajput

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