Simple Bhindi Recipe That Will Turn You Into an Okra Lover
Cooking okra shouldn’t feel like a chore—it’s a chance to create a mouth-watering side dish with a few spices and fresh ingredients.
If you’ve tried cooking bhindi before, you might know the struggle: sliminess, uneven cooking, or just plain blandness.
But don’t worry—we’re here to make bhindi something you look forward to.
With a few simple techniques and the right spices, this recipe transforms okra into a flavorful, satisfying dish that’s perfect alongside roti or rice.
Whether you’re an okra skeptic or a bhindi lover, this recipe is tailored to take the frustration out of cooking okra.
We’ll cover everything from the best spices to use to how to keep your bhindi free from that sticky texture.
Why Bhindi? The Benefits of Cooking with Okra
Bhindi, or okra, is a powerhouse vegetable known for its rich fiber content and versatility in the kitchen. Okra originated in Africa but has been embraced in cuisines worldwide, from Indian bhindi masala to Southern fried okra. Its popularity isn’t just about flavor—okra is packed with nutrients that benefit digestion, heart health, and overall wellness.
- Fiber: Okra is rich in soluble fiber, making it ideal for aiding digestion and keeping you feeling full longer. This fiber also helps regulate blood sugar levels.
- Antioxidants: Okra contains polyphenols and vitamins C and A, which support immune health and reduce inflammation.
- Low-Calorie and Nutrient-Dense: With just 150 calories per serving, bhindi is low in calories but high in essential vitamins and minerals like folate, magnesium, and potassium.
Indian cuisine often involves a variety of spices to create depth in simple dishes like bhindi. Learn more about the flavors you can achieve with our culinary spices guide.
So, beyond just tasting great, adding bhindi to your diet can be a nutritious choice that fits into a balanced, health-conscious lifestyle.
Ingredients for the Perfect Bhindi
Our ingredient list is simple but essential, so each item has a role. Fresh bhindi is, of course, the star—make sure they’re firm and unblemished. Onion adds sweetness, while tomato brings a hint of tang that balances everything out. A few spices, including a unique touch of asafetida, make this recipe stand out from the crowd.
Here’s what we use:
- Bhindi (okra): Fresh and completely dry for the best texture.
- Onion and Tomato: A balance of sweetness and acidity.
- Green chilies: For a mild kick that doesn’t overpower.
- Cumin, coriander, and turmeric: Earthy, warm spices that build a rich base.
- Asafetida: A small but game-changing addition for depth and reduced sliminess.
- Garam masala and amchur: Final touches that round out the flavors.
Tip: Drying the bhindi thoroughly is key to keeping it from becoming slimy!
Each spice adds a layer to the dish. Cumin seeds give an earthy base, while asafetida adds a subtle, unique depth you’ll rarely find in standard okra recipes. Amchur powder—a dried mango powder—provides a touch of tartness that balances the richness of the spices and the slight sweetness of the onions. Together, these ingredients create a perfect balance of flavors, transforming humble okra into a vibrant, crave-worthy dish.
Ingredient Alternatives and Why They Work
Sometimes, you may not have all these ingredients on hand, so here’s a guide to substitutions that still capture the essence of the dish:
- Asafetida (Hing): While hing brings a subtle depth to the dish, you can leave it out if you don’t have it. The other spices will still provide plenty of flavor.
- Amchur Powder: Substitute with a squeeze of lemon juice or a dash of tamarind paste to get that slightly tangy note.
- Garam Masala: You can use curry powder in a pinch, but garam masala gives a more balanced flavor.
- Green Chilies: Red chili powder or even paprika works if green chilies are unavailable. Just adjust the heat level to taste.
By using the substitutions carefully, you can adapt this recipe to what you have in your pantry, making it easy to enjoy bhindi anytime.
How to Perfectly Prepare Bhindi
Here’s how we get started: preparing the bhindi itself is crucial to getting the texture right. The goal is to keep the okra from becoming slimy, which requires just a bit of extra attention. Follow these steps, and you’ll get the perfect texture every time.
Tips On Prepping The Bhindi
- Choose Fresh Bhindi: Look for firm, fresh bhindi without any dark spots or mushy ends.
- Wash and Dry Completely: After washing, make sure to dry each piece thoroughly. Extra moisture is one of the main culprits for slimy okra.
- Trim and Cut: Cut off the tops and ends, then slice into 1-inch pieces. Avoid overcutting, as too many cuts can release more moisture.
Cooking the Bhindi: Step-by-Step Guide
Step 1: Sauté the Bhindi Separately
Start by heating some oil in a skillet over medium heat, then add the bhindi pieces. Sautéing the bhindi first allows it to cook through and shed its sliminess before it mixes with the spices. Stir occasionally, and cook for about 7–8 minutes. Once the bhindi is tender, set it aside on a plate. This step is key to achieving that ideal texture.
Step 2: Make the Masala Base
Now, it’s time for the masala. In the same skillet, add a bit more oil. Once hot, add cumin seeds and a pinch of asafetida. These ingredients work together to add an aromatic warmth to the dish. Let the cumin sizzle, then add the onions. Sauté until they turn a golden brown, which will bring a sweet, caramelized flavor to the masala.
Step 3: Add Tomatoes and Green Chilies
Once your onions are caramelized, it’s time for the tomatoes and green chilies. Cook the tomatoes down until they soften and begin to release oil. This process enriches the masala, giving it a thick, flavorful base. Stir the mixture well and let the tomatoes blend with the spices.
Step 4: Spice It Up
Now, add turmeric, red chili powder, coriander powder, and a pinch of salt. These spices form the flavor backbone of the dish, adding color, warmth, and heat. Mix well, allowing the spices to blend and release their aromas.
Step 5: Combine with Bhindi
Add the sautéed bhindi back to the skillet. Stir everything together until each piece is well-coated with the masala. Let it cook for a few minutes to allow the flavors to meld, then add garam masala and amchur powder as a finishing touch.
Step 6: Garnish and Serve
Top with fresh coriander leaves for a pop of color and added flavor. Serve your bhindi hot with roti, naan, or rice for a complete meal.
For this recipe, a non-stick skillet works best to avoid sticking and make cleanup easy. Not sure if you have the right equipment? Our cooking equipment guide can help you choose the tools for the job.
Simple Bhindi Recipe Recap
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Simple Bhindi Recipe
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Simple Bhindi Recipe is a delicious, fuss-free way to cook okra (bhindi) that’s flavorful, lightly spiced, and ready in under 30 minutes. By sautéeing the okra first and adding a pinch of asafetida, this recipe ensures a non-slimy texture with an earthy depth of flavor, perfect for serving with roti or rice.
Equipment
- Large non-stick skillet or frying pan
- Sharp knife
- Cutting board
- Spatula
Ingredients
- 500 grams bhindi (okra), washed, dried, and cut into 1-inch pieces
- 1 large onion, finely chopped
- 1 medium tomato, chopped
- 1–2 green chilies, slit lengthwise
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafetida (hing) (original element)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur (dried mango powder)
- Salt, to taste
- 3 tablespoons oil
- Fresh coriander leaves, chopped (for garnish)
Instructions
- Prepare the Bhindi:
Wash the bhindi thoroughly and pat them completely dry to reduce any sliminess. Trim the ends and cut into 1-inch pieces. - Sauté the Bhindi:
Heat 1.5 tablespoons of oil in a large skillet over medium heat. Add the bhindi and sauté for 7–8 minutes, stirring occasionally, until tender and the sliminess has reduced. Remove from the pan and set aside. - Prepare the Masala:
In the same skillet, add the remaining oil. Once hot, add cumin seeds and asafetida (hing) and let them sizzle for a few seconds. The asafetida adds a unique earthy depth to the dish while also reducing the sliminess of the bhindi. - Cook the Onions:
Add the chopped onions and sauté until golden brown, about 5 minutes. - Add Garlic, Chilies, and Tomatoes:
Add the green chilies, followed by the chopped tomatoes. Cook until the tomatoes are soft and oil starts to separate from the mixture. - Add Spices:
Sprinkle in turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for another 1–2 minutes until the spices are well incorporated. - Combine Bhindi with Masala:
Add the sautéed bhindi to the masala. Stir to coat the bhindi with the spice mixture, cooking for 3–5 minutes to let the flavors meld. - Finish with Garam Masala and Amchur:
Sprinkle garam masala and amchur powder over the bhindi. Mix well, cook for another minute, and then turn off the heat. - Serve:
Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.
Notes
The addition of asafetida (hing) makes this recipe unique. Hing is known for its ability to add an umami, earthy flavor while also helping reduce sliminess, making it perfect for cooking with okra. This element sets the recipe apart from similar dishes, providing both a functional benefit and an extra layer of flavor that traditional bhindi recipes might lack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Main Course
- Method: Sautéing, Stir-frying
- Cuisine: Indian
Nutrition
- Calories: 150 kcal
- Fat: 11 g
- Carbohydrates: 7 g
- Fiber: 3 g
- Protein: 2 g
Storage and Reheating Tips
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply place the bhindi in a skillet over low heat and stir occasionally. Avoid microwaving, as it can make the bhindi soggy.
Serving Suggestions and Pairings
This bhindi recipe is versatile and pairs well with various Indian breads like roti, paratha, or naan. It’s also delicious with steamed basmati rice or jeera rice. A side of cooling yogurt or raita complements the spices beautifully, balancing the heat and enhancing the overall meal.
Flavor Variations to Try:
- Aloo Bhindi: Add diced potatoes along with the bhindi for a heartier dish.
- Stuffed Bhindi: Mix spices with a bit of grated coconut and stuff the bhindi before cooking.
- Crispy Bhindi: Skip the masala and deep fry the bhindi with salt and spices for a crispy variation.
Why Use Asafetida?
The addition of asafetida (hing) is what makes this recipe unique. While it’s not in every bhindi recipe, asafetida gives an extra earthy taste and works to reduce sliminess. It’s subtle but adds a touch of complexity that makes the dish stand out. Hing is often used in Indian cuisine for its digestive properties and its ability to enhance flavors without overpowering the dish.
Simple Bhindi Recipe FAQ’s
Bhindi can get slimy when it holds too much moisture. Make sure to dry it well and sauté before adding to the masala.
Yes, but tomatoes add a nice acidity. If skipping, you could add a touch of lemon juice.
While optional, asafetida adds a distinct flavor and helps manage sliminess.
Use any neutral oil like sunflower or vegetable oil.
Yes, diced potatoes pair well with bhindi. Just cook them with the bhindi.
Increase the green chilies or add a touch more red chili powder.
The pieces should be tender with reduced sliminess, and the spices should be well blended.
Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.