Bhindi Sabzi
A simple and delicious North Indian stir-fry featuring tender okra cooked with onions and a blend of aromatic spices. This classic dry curry is ready in under 30 minutes and pairs perfectly with roti or dal.
For 4 servings
Prepare the vegetables.
Wash the okra and pat them completely dry with a kitchen towel. This is crucial to prevent a slimy texture. Trim the ends and chop the okra into 1-inch pieces. Thinly slice the onion.
TIPIf you have time, spread the washed okra on a towel for 30-60 minutes to air dry completely.Temper the spices and sauté onions.
- Heat oil in a wide pan or kadai over medium heat.
- Once the oil is hot, add cumin seeds and asafoetida. Let the seeds splutter.
- Add the sliced onions and sauté for 2-3 minutes until they turn soft and translucent.
TIPUsing a wide pan helps the okra cook in a single layer, which prevents it from steaming and becoming slimy.Cook the okra.
Add the chopped okra to the pan. Stir gently to coat with the oil and onions. Cook uncovered on medium heat for 8-10 minutes, stirring occasionally, until the okra is tender and the sliminess is gone.
TIPAvoid covering the pan, as this traps steam and makes the okra sticky. Stir gently and infrequently to prevent it from getting mushy.Add the powdered spices.
- Once the okra is cooked, reduce the heat to low.
- Add the turmeric powder, red chili powder, coriander powder, and salt.
- Mix everything gently until the spices are well combined with the okra.
- Cook for another 2 minutes.
Finish with mango powder and serve.
Turn off the heat. Sprinkle the dry mango powder over the sabzi and give it a final mix. Serve hot with fresh rotis or as a side with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure okra is completely dry before chopping to make a non-slimy sabzi. This is the most important tip.
- 2Always cook okra uncovered to allow moisture to escape, which helps reduce stickiness.
- 3Use a wide pan (like a kadai) to spread the okra in a single layer for even cooking and crisping.
- 4Add salt only after the okra is partially cooked and no longer slimy, as it can draw out moisture.
- 5Avoid over-stirring the okra, as it can break them down and make them mushy. Stir gently and infrequently.
Adapt it for your goals.
Jain
To make a Jain version, simply omit the onions. You can add a pinch more asafoetida for flavor.
quickQuick
For a quicker preparation, use a bag of frozen, pre-cut okra. Ensure it's thawed and patted dry before cooking.
healthyHealthy
Add 2 tablespoons of roasted chickpea flour (besan) along with the other spices to add a nutty flavor and boost the protein and fiber content.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is an excellent source of fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Good Source of Vitamins
This dish provides a good amount of Vitamin C, which boosts the immune system, and Vitamin K, essential for bone health and blood clotting.
Low in Calories
Bhindi Sabzi is a low-calorie dish, making it a great choice for weight management and a healthy addition to any meal.
Frequently asked questions
Yes, Bhindi Sabzi is a healthy dish. Okra is low in calories and a great source of dietary fiber, Vitamin C, and Vitamin K. Using minimal oil makes it a nutritious everyday vegetable dish.