Bhindi Bhaja
A classic Bengali comfort food, this simple okra stir-fry is crispy, savory, and lightly spiced. Made with panch phoron, it's the perfect side dish for dal and rice, ready in under 30 minutes.
For 4 servings
6 steps. 18 minutes total.
- 1
Step 1
- a.Prepare the Okra: Wash the okra (bhindi) and pat it completely dry with a kitchen towel. This is the most critical step to prevent a slimy texture. Trim the top and tail of each okra, then chop them into 1-inch thick rounds. Set aside.
- 2
Step 2
- a.Temper the Spices: Heat mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it's fragrant and lightly smoking, which takes about 1-2 minutes. Reduce the heat to medium, add the panch phoron, and let the seeds splutter for about 30 seconds.
- 3
Sauté Aromatics: Add the thinly sliced onions and slit green chilies to the pan
- a.Sauté for 2-3 minutes, stirring occasionally, until the onions become soft and translucent.
- 4
Cook the Okra: Add the chopped okra to the pan
- a.Stir gently to coat it with the oil and spices. Cook uncovered on medium-high heat for 10-12 minutes, stirring every 2-3 minutes. Avoid over-stirring. The okra will start to become tender and the sliminess will reduce.
- 5
Step 5
- a.Add Spices and Finish: Once the okra is about 80% cooked and no longer slimy, add the turmeric powder, red chili powder, and optional sugar. Mix gently. Now, add the salt. Continue to stir-fry for another 3-4 minutes until the okra is tender, slightly browned at the edges, and crispy. The raw smell of the spices should be gone.
- 6
Step 6
- a.Serve: Remove from heat and serve the Bhindi Bhaja hot as a side dish with steamed rice and dal for a classic Bengali meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure bhindi is completely dry before chopping to prevent it from becoming slimy.
- 2Cook on medium-high heat without a lid. Covering the pan will trap steam and make the bhindi sticky.
- 3Add salt only towards the end of cooking. Adding it early can draw out moisture and make the bhindi slimy.
- 4Use a wide, heavy-bottomed pan or kadai. This provides more surface area for the okra to cook evenly and become crispy without steaming.
- 5For extra crispiness, you can slice the bhindi lengthwise into quarters.
- 6Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan to restore crispness, not in a microwave.
Adapt it for your goals.
Aloo Bhindi Bhaja
Add one small potato, cut into thin matchsticks, along with the onions. Sauté until the potatoes are partially cooked before adding the okra.
With Poppy Seeds (Posto)With Poppy Seeds (Posto)
Add 1-2 tablespoons of poppy seeds (posto) in the last 2-3 minutes of cooking for a nutty flavor and extra crunch.
Tangy VersionTangy Version
Squeeze a teaspoon of lemon juice or add 1/4 teaspoon of amchur (dry mango powder) at the very end of cooking for a tangy twist.
Without OnionWithout Onion
For a simpler version, you can skip the onions entirely. The focus will be purely on the okra and the panch phoron tempering.
Why this is on our healthy list.
Rich in Dietary Fiber
Okra is an excellent source of soluble and insoluble fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness, supporting weight management.
Supports Blood Sugar Control
The fiber and certain compounds in okra may help stabilize blood sugar levels by slowing the rate at which sugar is absorbed from the intestinal tract, making it a beneficial vegetable for people with diabetes.
Packed with Vitamins and Minerals
Okra is a good source of Vitamin C, which boosts the immune system, and Vitamin K, which is important for bone health and blood clotting. It also provides folate and magnesium.
Contains Beneficial Antioxidants
Okra contains antioxidants like polyphenols, which help protect the body from damage by harmful free radicals. The turmeric used in the recipe also adds curcumin, a powerful anti-inflammatory antioxidant.
Frequently asked questions
Sliminess in okra is caused by moisture. To prevent this, ensure the okra is bone dry after washing, cook it in an open pan without a lid, and add salt only at the end of the cooking process.