Bhindi ki sabji recipe – Simple ladies finger dry curry made with okra, spices, onion and tomatoes. This is an easy to prepare sabji and is healthy as well. The dish is mildly spiced yet it tastes very delicious. It goes well with plain rice, roti or even as a side with plain rice and dal. It also goes well in the lunch box. Since it is a dry curry it can also be used as a filling to make chapati or roti rolls.
Tips to make a good bhindi ki sabji
- Always choose young bhindi as they are less slimy. So they cook faster and taste good.
- Prepare them within a day or two after buying them from the market. They continue to age even though refrigerated.
- Avoid buying bhindi with dark spots on them as they indicate they are aged. These take longer to cook and don’t taste good.
- Avoid over stirring them in the pan. If they are too slimy, add in a tbsp of lemon juice to get rid of it.
For health benefits, do not overcook ladies finger or until they turn too soft. Just cook until they are no more slimy.
How to Make Bhindi Ki Sabji (Stepwise photos)
Prepare Ladies Finger
1. Rinse 250 to 300 grams ladies finger under runny water. I spray vinegar and sprinkle some salt. Leave them for about 10 to 20 mins. Rinse them well under running water.
2. Drain them to a colander and let dry them for a while. Wipe off with kitchen tissues or clean napkin. They must not be moist or wet otherwise they will become slimy when you chop.
3. Chop them to half inch pieces and set aside. While you chop, if the knife becomes slimy, wipe off with a kitchen tissue. Then slice 1 large onions (¾ cup sliced). Chop 1 large tomatoes (about half cup chopped) and chop 1 green chili. You can deseed the tomatoes if you don’t like them.
Make the Sabji
4. Heat a pan with oil. Add half teaspoon cumin seeds. When the seeds begin to splutter add 1 tbsp chopped garlic. Saute just for 30 seconds without browning the garlic.
5. Next add in the sliced onions and green chilies.
6. Keep strirring and fry them until lightly golden.
7. Add in chopped bhindi.
8. Fry them until they are half cooked yet crunchy. But they should not be sticky anymore.
9. While frying stir often but don’t overdo as they become more slimy. Scrape off the bottom gently if it begins to burn. You can also add a tsp of oil to prevent burning.
10. Sprinkle salt. I used half teaspoon Himalayan salt.
11. Next sprinkle 1/8 teaspoon turmeric, half teaspoon red chili powder and half teaspoon garam masala. If you do not like garam masala in this, just add good pav bhaji masala or sambar powder.
12. Saute for 2 mins.
13. Add chopped tomatoes.
14. Again fry the ladies finger for 2 mins.
15. Cover and cook till the tomatoes turn mushy & soft.
16. Check the salt and spice. If needed add more salt. Then add 1 teaspoon kasuri methi or curry leaves. Fry for another 2 to 3 mins till the raw smell of tomatoes goes away.
17. If you prefer fully cooked bhindi, then keep mixing and cook until soft. We eat semi cooked bhindi so I turn off early. .
Serve bhindi ki sabji with rice or chapati.
Ingredients (US cup = 240ml )
- 300 grams okra (bhindi – ladies finger)
- 2 tablespoons oil
- ½ teaspoon cumin seeds (jeera)
- 1 tablespoon garlic (1 cloved chopped, optional)
- 1 large onion (sliced, about ¾ cup sliced)
- 1 green chili (slit or chopped)
- salt as needed
- ½ teaspoon red chili powder
- ½ teaspoon garam masala (or 1 tbsp pav bhaji masala or sambar powder)
- ⅛ teaspoon turmeric
- 1 large tomato (chopped, about ½ cup)
- 1 tsp kasuri methi (or curry leaves)
- 2 tablespoons coriander leaves (chopped, optional)
- Rinse bhindi under running water, Drain them completely.
- Wipe them dry with a clean cloth or kitchen tissues. Trim off the ends. Cut them to half inch pieces.
- Then slice onions. Chop garlic, tomatoes and green chili.
How to Make Bhindi ki Sabji
- Pour oil to a pan and heat it. Add in cumin. When the seeds begin to sizzle add garlic.
- Saute garlic just for 30 seconds. Do not brown them.
- Next add in onions and green chilli. Fry until the onions turn slightly golden. Do not brown them.
- Add chopped bhindi. Mix and fry on a medium flame until it is no more slimy.
- Keep stirring and fry. By the end of this step bhindi is half cooked.
- Next sprinkle salt, turmeric, red chili powder and garam masala as well. Mix and fry just for a minute or two.
- Add in tomatoes. Mix well and fry for 2 mins. Cover and cook bhindi ki sabji on a low flame.
- When the tomatoes turn soft and mushy, check the salt and spice.
- If needed add more of them. Add kasuri methi or curry leaves.
- Fry for a few minutes till the raw smell of tomatoes goes away. You can cook the bhindi to your liking partially cooked or fully cooked.
- Serve bhindi ki sabji with plain rice or chapati.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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