This bhindi capsicum sabji is the dry vegetable preparation that pairs well with roti or as a side dish for your dal-chawal. Here okra and bell pepper are stir-fried with coconut and a few spices.
Jump to:
❤️About This Recipe
Not your usual sabji: This is the unique combination of okra and peppers along with coconut in a sabzi form. You must try it once.
Healthy: Because it is healthy, hearty and super satisfying dry veggie preparation, you can add this into your weekly menu. Whenever okra is in season, I make sure to make it at least once a week. At home, we love bhindi dishes.
Lunch-box friendly: This bhindi capsicum can be packed into kids’ or adults’ lunch-boxes. Don’t forget to pack fresh rotis in a separate container to go with bhindi capsicum sabzi.
No onion no garlic: This is the satvik recipe made without onion and garlic.
🧾Ingredient Notes
Here is the pic of the ingredients required to make delicious bhindi capsicum sabji.
- Okra: I always prefer to buy desi okra from the Indian grocery stores. These are long and thin with fewer seeds. The one you get in American stores is really thick and has bigger size seeds which I do not prefer.
- Always wash the okra and let it air dry completely before slicing. If in the rush then wipe it dry using a towel. Okra, knife and cutting board must be dry to keep the sliminess to a minimum. Also, keep wiping the knife with a paper towel at intervals while cutting.
- Capsicum (Shimla mirch): I have used green bell pepper. You can use colored ones like red, yellow or orange.
- Coconut: I have used frozen grated coconut. In the absence of fresh or frozen coconut, you can use dry or desiccated coconut.
👩🍳Step By Step Photo Instructions
1) Heat 1 tablespoon of oil in a pan on medium heat. Once hot add sliced okra and sprinkle some salt.
2) Cook uncovered until they get cooked and tender. Do stir once or twice in between.
3) Okra gets darker in color and also shrinks as it cooks.
4) Once they are cooked, there will not be any sliminess present. Remove it to a plate.
5) In the same pan, heat the remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle a bit.
6) Add ginger and green chili. Saute for a minute or until the raw smell of ginger goes away.
7) Add bell pepper and coconut along with some salt.
8) Mix and cook until peppers are soft and tender. Meantime coconut gets a slightly golden color. This takes around 5 minutes.
9) Add turmeric powder, red chili powder and coriander powder.
10) Mix well and sprinkle a tablespoon of water so spices don’t get burned.
11) Add cooked okra.
12) Mix and cook for 2 minutes and lastly garnish bhindi capsicum sabzi with some chopped cilantro.
💭Expert Tips
Buying okra: 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 fewer seeds in them.
Avoid sliminess of the okra:
- Okra should be dry before you chop them.
- Keep cleaning the knife as soon as it gets sticky.
- While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets slimy.
🍽 Serving Ideas
- Serve bhindi capsicum sabzi with roti. Serve kachumber salad and chaas on the side.
- This can be served as a side dish with your everyday dal chawal, sambar rice or rasam rice.
Did you try this bhindi capsicum sabzi recipe? I’d love to hear about it! Click here to leave a review.
📋 Recipe Card
Bhindi Capsicum Sabzi
Ingredients
- 2 tablespoons Oil
- 150 grams or 1 ½ cups Okra (Bhindi) sliced
- ½ teaspoon Cumin seeds
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 Green chili chopped finely
- 150 grams or 1 cup Capsicum (Green bell pepper) cut into strips
- 2 tablespoons Coconut grated, fresh or frozen
- Salt to taste
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- ½ teaspoon Coriander powder
- 1 tablespoon Water to sprinkle over masala
- 2 tablespoons Cilantro or coriander leaves chopped finely
Instructions
- Heat 1 tablespoon of oil in a pan on medium heat. Once hot add sliced okra and sprinkle some salt.
- Cook uncovered until they get cooked and tender. Do stir once or twice in between. Okra gets darker in color and also shrinks as it cooks.
- Once they are cooked, there will not be any sliminess present. Remove it to a plate.
- In the same pan, heat the remaining 1 tablespoon of oil on medium heat. Once hot add cumin seeds and let them sizzle a bit.
- Add ginger and green chili. Saute for a minute or until the raw smell of ginger goes away.
- Add bell pepper and coconut along with some salt. Mix and cook until peppers are soft and tender. Meantime coconut gets a slightly golden color. This takes around 5 minutes.
- Add turmeric powder, red chili powder and coriander powder. Mix well and sprinkle a tablespoon of water so spices don’t get burned.
- Add cooked okra. Mix and cook for 2 minutes and lastly garnish with some chopped cilantro.
Notes
- Buying okra: 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 fewer seeds in them.
- Prepping okra: Always wash the okra and let it air dry completely before slicing. If in the rush then wipe it dry using a towel. Okra, knife and cutting board must be dry to keep the sliminess to a minimum. Also, keep wiping the knife with a paper towel at intervals while cutting.
- Avoid sliminess of the okra:
- Okra should be dry before you chop them.
- Keep cleaning the knife as soon as it gets sticky.
- While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets slimy.
Deepika
Awesome recipe
Kanan
thank you
Nirav
Wow Never heard of this combination. will give it a shot.
thanks,
Kanan
Yes it tastes good. Hope you like it