indianEasyveganvegetariangluten freedairy free

Bhendi Bhaji

Name: Bhendi Bhaji
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g bhindi (washed well, fully dried, trimmed and sliced into rounds); 2 pcs onion (medium, thinly sliced); 2 tbsp oil; 1 tsp cumin seeds; 2 pcs green chili (slit); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.6/5(165)

TASTE SCORE

7/10

A simple Indian okra stir-fry with onions, spices, and a squeeze of lemon. It cooks up tender with lightly crisp edges and makes an easy everyday side that pairs well with roti or dal rice.

PREP

15m

COOK

18m

SERVES

1 KATORI

132 cal

SERVINGS

METHOD · 5 STEPS

prep · ~15 min
Prep and dry the bhindi.
1.Wash the bhindi well and spread it on a towel until fully dry.
2.Trim the tops and tails, then slice into thin rounds.
3.Slice the onions and slit the green chilies.
TIPAny moisture on the bhindi makes it slimy in the pan, so dry it really well before slicing.
saute · ~6 min
Cook the onions and spices.
1.Heat oil in a wide pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add onion and green chili, then cook until the onion softens and turns light golden, 5 to 6 minutes.
saute · ~12 min
Add the bhindi and season it.
1.Add the sliced bhindi to the pan and mix gently.
2.Sprinkle in turmeric powder, red chili powder, coriander powder, and salt.
3.Cook uncovered, stirring every 2 to 3 minutes, until the bhindi is tender and no longer slimy, 10 to 12 minutes.
TIPUse a wide pan and avoid constant stirring so the bhindi fries lightly instead of steaming.
garnish
Finish with lemon juice and coriander leaves.
Turn off the heat and drizzle in the lemon juice. Add chopped coriander leaves and toss gently.
serve
Serve the bhendi bhaji hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the okra completely before cutting; even a little moisture makes the bhaji slimy.
2
Use a wide, heavy pan so the okra sits in one layer and gets lightly crisp edges.
3
Cook the bhindi uncovered and stir only every few minutes to avoid steaming it.
4
Wait until the onions turn light golden before adding okra for a sweeter, deeper base.
5
Add lemon juice only after switching off the heat so the okra stays dry and bright.
6
If making ahead, reheat in a skillet instead of the microwave to bring back the texture.

RECIPE VARIATIONS