Bhindi bhaji recipe | Bhindi Sabzi recipe | Bhendi chi Bhaji

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Bhindi bhaji recipe – It is dry vegetables dish aka sabzi made from okra and tomatoes. This is Maharashtrian style bhindi sabzi

Bhindi bhaji recipe | Bhindi Sabzi recipe | Bhendi chi Bhaji

This bhindi bhaji is very easy and quick to make. The perfect recipe for busy weekdays. Make this bhindi sabzi with roti or phulka. Have some kachumber or salad on side. Healthy, homey dinner will be ready in jiffy.

In marathi language, it is called Bhendi chi bhaji. For non-Indian reader, it is dry preparation of okra.

Bhindi is one of the favorite vegetables in my home. Dear hubby loves it so much. So I make this very often. Sometimes I pack him in the lunch box with roti.

There is another Maharashtrian style bhindi recipe on the blog – bharli bhendi means stuffed okra.

Sometimes I make punjabi style aloo bhindi masala which has typical punjabi onion-tomato masala. While this bhindi sabzi has only tomatoes in it with some spices. As you know that okra is the slimy vegetable. The sourness from the tomato will help to reduce the sliminess as it cooks.

— More bhindi recipes —
bhindi masala  — bhindi kadhi  — bhindi do pyaza


Basic Info:


Preparation time: 15 minutes
Cooking time: 20 minutes

Servings: 2

Cuisine: Maharashtrian, Indian
Category: Main course – Sabzi

 


Ingredients:


Bhindi or Okra – 2 cups, chopped
Oil – 3 tablespoons
Cumin seeds – ½ teaspoon
Green chili – 1, chopped finely
Ginger paste or freshly grated – 1 teaspoon
Tomato – 1 medium or ¾ to 1 cup finely chopped
Salt – to taste
Turmeric powder – ¼ teaspoon
Red chili powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon


How to make Bhindi bhaji (Step by Step Recipe with Photos):


1) First wash the okra well. If you have time then let it drain and dry out completely. Or you are in rush, then wipe it clean and dry with kitchen or paper towel. It is important to make the okra dry completely to avoid stickiness afterwards.

2) Cut the both ends (head and tail part). Discard them.

3) Start chopping the okra into half inch pieces. After you chop 10-15 okra, you will notice the sticky and gooey stuff on the knife. So wipe the knife clean with paper towel.

4) So every 10-15 okra or whenever the knife gets sticky, you must clean the knife. It helps to avoid more stickiness. You can see dirty paper towel after chopping only half of the bhindi. Also chop green chili, grate the ginger and chop the tomato.
Cleaning and chopping The Okra or Bhindi

5) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.

6) Then add ginger paste and chopped green chilies. Saute for 30 seconds.
Bhindi bhaji recipe | Bhindi Sabzi recipe | Bhendi chi Bhaji

7) Mix in chopped tomato.

8) Cook till tomatoes are soft. It took me about 3-4 minutes.
Bhindi bhaji recipe | Bhindi Sabzi recipe | Bhendi chi Bhaji

9) Then add salt, turmeric powder, red chili powder and coriander powder.

10) Mix well and cook for a minute. Oil will starts to ooze out from the sides.
Bhindi bhaji recipe | Bhindi Sabzi recipe | Bhendi chi Bhaji

11) Then add chopped bhindi.

12) Mix well.
Bhindi bhaji recipe | Bhindi Sabzi recipe | Bhendi chi Bhaji

13) Cover the pan with the lid or plate. Lid should have rim around the edges. Pour a glassful of water on it. Let the bhindi cook with the steam.

14) Do stir once or twice in between. Make sure that bhindi is not sticking to the bottom of the pan. Cook till bhindi is cooked and soft, tender.
Bhindi bhaji recipe | Bhindi Sabzi recipe | Bhendi chi Bhaji

15) Lastly add garam masala.

16) Mix well, turn off the stove.
Bhindi bhaji recipe | Bhindi Sabzi recipe | Bhendi chi Bhaji

Bhindi bhaji is ready to serve. If not serving it right away then keep the pan covered. So it stays warm till the time you serve.

Bhindi bhaji recipe | Bhindi Sabzi recipe | Bhendi chi Bhaji


Additional Info:


Taste: Medium spicy

Shelf life: Leftovers stays good in refrigerator in airtight container for 2-3 days.

Serving suggestions: Serve bhindi bhaji with roti or paratha. It can be served as a side vegetable dish with your dal-rice.

 

Notes, Tips, Variations:


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.

How to avoid the sliminess – 1) Okra should be dry before you chop them. 2) keep cleaning the knife as soon as it gets sticky. 3) While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets more slimy.

Okra is the vegetable that needs little more oil compared to other vegetables. So be generous and add enough oil.

For the variation, you can add 2 teaspoon of garlic paste or finely chopped 2 cloves of garlic. It gives nice garlicky flavor to the bhindi. Add garlic along with ginger and chili.


Bhindi bhaji recipe (Printable):


Bhindi bhaji recipe | Bhindi Sabzi recipe | Bhendi chi Bhaji
 
Prep time
Cook time
Total time
 
Bhindi bhaji recipe - quick, healthy side dish recipe for roti or paratha
Author:
Category: Main course - Sabzi
Cuisine: Maharashtrian, Indian
Yield: 2 servings
Ingredients
  • Bhindi or Okra - 2 cups, chopped
  • Oil - 3 tablespoons
  • Cumin seeds - ½ teaspoon
  • Green chili - 1, chopped finely
  • Ginger paste or freshly grated - 1 teaspoon
  • Tomato - 1 medium or ¾ to 1 cup finely chopped
  • Salt - to taste
  • Turmeric powder - ¼ teaspoon
  • Red chili powder - 1 teaspoon
  • Coriander powder - 1 teaspoon
  • Garam masala - ½ teaspoon
Instructions
  1. First wash the okra well. If you have time then let it drain and dry out completely. Or you are in rush, then wipe it clean and dry with kitchen or paper towel. It is important to make the okra dry completely to avoid stickiness afterwards.
  2. Cut the both ends (head and tail part). Discard them.
  3. Start chopping the okra into half inch pieces. After you chop 10-15 okra, you will notice the sticky and gooey stuff on the knife. So wipe the knife clean with paper towel.
  4. So every 10-15 okra or whenever the knife gets sticky, you must clean the knife. It helps to avoid more stickiness. You can see dirty paper towel after chopping only half of the bhindi. Also chop green chili, grate the ginger and chop the tomato.
  5. Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
  6. Then add ginger paste and chopped green chilies. Saute for 30 seconds.
  7. Mix in chopped tomato.
  8. Cook till tomatoes are soft. It took me about 3-4 minutes.
  9. Then add salt, turmeric powder, red chili powder and coriander powder.
  10. Mix well and cook for a minute. Oil will starts to ooze out from the sides.
  11. Then add chopped bhindi.
  12. Mix well.
  13. Cover the pan with the lid or plate. Lid should have rim around the edges. Pour a glassful of water on it. Let the bhindi cook with the steam.
  14. Do stir once or twice in between. Make sure that bhindi is not sticking to the bottom of the pan. Cook till bhindi is cooked and soft, tender.
  15. Lastly add garam masala.
  16. Mix well, turn off the stove.
  17. Bhindi bhaji is ready to serve.

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Comments

  1. gauri says

    Hi I am a continuous surfer of the recipe websites but yours I found to be unique one giving even the small details of the recipe through the illustrations unlike other sites, keep updating your site through such mouthwatering recipes, wish you all the best, thanks

  2. manisha says

    Hi Kanan,

    Thanks a lot for your recipes. They are easy,healthy and delicious.

    I saved many of them for my reference but few am not able to save. It gives msg page not found when i give print command. With this recipe its the same. Could u pls advice how to save this recipe.

    Warm Regards,