This is Maharashtra style Bhindi sabji recipe. In Marathi language, it is known as bhendi chi bhaji. For my non-Indian readers bhendi or bhindi = okra and bhaji or subzi = dry curry.
This is very simple and easy to make and very healthy too. You can make this on every day basis. As dear husband is bhindi lover, I make so many different bhindi recipes like aloo bhindi, dahi bhindi, and stuffed bhindi.
I have added tomato to this bhindi recipe. So sourness from tomato will help to reduce the sliminess of okra while cooking. I have also added chopped garlic in this recipe, so it gives hint of garlic in back. But if you don’t like garlic flavor that you can skip it. I have made this subzi without garlic also for my in-laws as they are Jain and it tastes good too.
So let’s start making it –
- Bhindi (Okra)-250 grams or ½ lb (2 cups chopped) **Notes
- Tomato – 1 medium, chopped
- Oil – 2 tablespoons
- Cumin seeds – ½ teaspoon
- Garlic – 2 cloves, chopped finely
- Turmeric powder – ¼ teaspoon
- Red chili powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Salt – to taste
- Garam masala powder – ¼ teaspoon
- Okra - When you buy okra keep in mind that they should be long, fresh looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have less seeds in it.
- Wash the okra well. Dry them well using kitchen towel or paper towel. This is very important step to avoid stickiness after it cooks.
- Cut off both ends (head and tail part). And chop them into ½ inch pieces.
- And this is also important to wipe off the sticky knife on kitchen towel or paper towel. This step also avoids stickiness after it cooks.
- As knife get sticky, immediately wipe it and keep doing so. Look at how this paper towel becomes dirty after chopping half of the bhindi.
- Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit.
- Then add chopped garlic. Let it cook for 30 seconds.
- Then add chopped okra. Mix it.
- Add red chili powder, turmeric powder, coriander powder and salt.
- Mix it well, so all the masala get coated with bhindi.
- Cover it and let it cook. Don’t forget to stir in between.
- Cook it till okra gets cooked. It will take about 8-10 minutes. When you cook okra by covering the pan with lid, you will get softer texture of okra.
- Then add chopped tomatoes and garam masala powder.
- Mix it well and again cover the pan and cook for 1-2 minutes only.
- Or cook just till the tomatoes are softer but not mushy. Sourness from tomato also helps to remove the sliminess of the okra.
- Turn off the stove and serve hot with roti/ phulka / paratha.
Shelf life – I prefer to serve on the same day it’s made. But you can store in air tight container after it gets cool in refrigerator for 2-3 days.
Serving suggestions –you can serve it with any Indian flat bread like roti, paratha, phulka. Or even you can serve it as a side with your dal/rice.
I have served this delicious bhindi bhaji as a side with Gujarati dal and rice. So make it in your kitchen and let me know how you like it.