Bhindi Bhujia
Thinly sliced okra cooked with onions and everyday spices until tender and lightly crisp at the edges. This simple Indian dry sabzi is quick to make and tastes great with roti or dal and rice.
For 4 servings
- prep · ~15 min
Prepare the bhindi and onions.
1.Wash the bhindi and wipe it fully dry with a kitchen towel.2.Trim the ends and slice the bhindi thinly into rounds.3.Slice the onions thinly and slit the green chilies. - saute · ~7 min
Cook the onions and cumin.
1.Heat oil in a wide pan over medium heat.2.Add cumin seeds and let them crackle for a few seconds.3.Add onion and green chili, then cook until the onion softens and turns light golden. - saute · ~3 min
Add the bhindi and spices.
1.Add the sliced bhindi to the pan and mix gently.2.Sprinkle in turmeric powder, red chili powder, coriander powder, and salt.3.Mix well so the bhindi is lightly coated with the spices. - saute · ~12 min
Cook until tender and lightly crisp.
Cook the bhindi uncovered over medium to medium-low heat, stirring every 2 to 3 minutes, until the slime dries up and the pieces turn tender with lightly crisp edges.
- garnish · ~1 min
Finish with dry mango powder.
Sprinkle dry mango powder over the bhindi and toss gently for 30 seconds so it coats evenly without making the sabzi wet.
- serve
Serve hot.
Serve Bhindi Bhujia hot with roti, paratha, or as part of a simple Indian meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Make sure the bhindi is completely dry before slicing, or it will turn slimy in the pan.
- 2Use a wide, heavy pan so the okra cooks in a thin layer and crisps instead of steaming.
- 3Do not cover the pan while cooking; trapped steam makes bhindi soft and sticky.
- 4Stir only every 2 to 3 minutes as written, so the slices get lightly crisp edges without breaking.
- 5Add amchur only at the end; adding souring agents too early can keep the bhindi from cooking cleanly.
- 6If making ahead, reheat in an open pan rather than the microwave to bring back the dry texture.
Adapt it for your goals.
Low-oil
Use a good nonstick or well-seasoned pan and reduce the oil slightly; the bhindi will still cook dry if spread out and stirred gently.
potato bhindiPotato-bhindi
Add thinly sliced potatoes with the onions for a heartier North Indian style sabzi that pairs especially well with roti.
garlicGarlic
Add a little finely chopped garlic after the cumin crackles for a deeper, more savory flavor.
jainJain
Skip the onions and use a pinch more coriander powder and amchur for a simpler, onion-free version.
Why this is on our healthy list.
Vegetable-Forward Side
This sabzi is built mainly from okra and onions, making it an easy way to add more vegetables to an everyday meal.
Fiber From Okra
Okra contributes dietary fiber, which can help make the dish satisfying when served with roti or dal-rice.
Moderate Oil Cooking
The recipe uses a small amount of oil for the full pan, keeping this dry sabzi lighter than many heavily fried sides.
Frequently asked questions
Usually the okra was not fully dry, the pan was crowded, or it was covered while cooking. Use a wide pan and cook uncovered so the moisture can evaporate.
