Why does my bhindi turn slimy?

Bhindi can get slimy when it holds too much moisture. Make sure to dry it well and sauté before adding to the masala.

Can I skip the tomatoes?

Yes, but tomatoes add a nice acidity. If skipping, you could add a touch of lemon juice.

Is asafetida necessary?

While optional, asafetida adds a distinct flavor and helps manage sliminess.

Use any neutral oil like sunflower or vegetable oil.

Can I add potatoes to this recipe?

Yes, diced potatoes pair well with bhindi. Just cook them with the bhindi.

How can I make it spicier?

Increase the green chilies or add a touch more red chili powder.

How do I know when bhindi is fully cooked?

The pieces should be tender with reduced sliminess, and the spices should be well blended.

Simple Bhindi Recipe Made Easy and Delicious

Name: Simple Bhindi Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
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)

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

Scale

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)

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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.

Nutrition

Calories: 150 kcal
Fat: 11 g
Carbohydrates: 7 g
Fiber: 3 g
Protein: 2 g