Bhindi Sabzi

Name: Bhindi Sabzi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g okra (tender, washed and thoroughly dried, cut into 1-inch pieces); 2 tbsp oil; 1 tsp cumin seeds; 2 pcs onion (medium, thinly sliced); 2 pcs green chili (slit lengthwise); 1 inch ginger (julienned); 4 pcs garlic (cloves, thinly sliced); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch dry mango powder; 1 pinch salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(112)

TASTE SCORE

8/10

Tender okra pods stir-fried with onions, tomatoes, and a handful of warm spices until perfectly dry and crisp. A classic North Indian dry sabzi that transforms sticky okra into a delicious, non-slimy everyday dish, best enjoyed with hot rotis.

PREP

15m

COOK

20m

SERVES

1 KATORI

149 cal

SERVINGS

METHOD · 6 STEPS

prep
Ensure the okra is completely dry.
Wash the okra well and pat each pod completely dry with a clean kitchen towel. Moisture is the main cause of sliminess, so make sure no water remains. Cut into 1-inch pieces and set aside.
fry · ~10 min
Sauté the okra until crisp.
1.Heat 1 tbsp oil in a heavy-bottomed pan over medium heat.
2.Add the cut okra and sauté, stirring occasionally, until lightly browned and crisp (8-10 min).
3.Remove the okra from the pan and set aside.
TIPDon't cover the pan — steam makes okra slimy. Keep it open and stir gently.
temper · ~8 min
Make the tempering in the same pan.
1.Add the remaining 1 tbsp oil to the same pan.
2.Add cumin seeds and let them crackle (30 sec).
3.Add sliced onions and sauté until golden brown (5-7 min).
4.Add slit green chilies, julienned ginger, and sliced garlic. Sauté until fragrant (1 min).
saute · ~7 min
Cook the tomato and spice base.
1.Add chopped tomatoes and cook until soft and mushy (3-4 min).
2.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
3.Cook until the oil starts to separate from the masala (2-3 min).
mix · ~2 min
Combine the okra with the masala.
1.Return the sautéed okra to the pan.
2.Gently toss everything together so the okra is well coated with the spices.
3.Sprinkle garam masala and dry mango powder. Toss once more.
4.Cook on low heat for 2 minutes for the flavors to meld.
TIPFold gently — over-mixing can break the okra pieces.
garnish
Garnish with fresh coriander leaves and serve hot.
Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve immediately with roti or paratha.

PRO TIPS

What to keep in mind.

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

1
Lay okra out after washing for 30 minutes to air-dry completely before cutting.
2
Use fresh, firm okra pods that snap easily — older pods can be woody and fibrous.
3
Always sauté okra uncovered to let steam escape and prevent sliminess.
4
Add dry mango powder at the end for a tangy kick that brightens the dish.
5
Cook the masala until oil separates for deeper, more developed flavors.
6
For extra crunch, increase oil by 1 tbsp and fry okra until deep golden.
7
Make ahead: store cooked sabzi in the fridge for up to 2 days; reheat in a dry pan.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 total tbsp and dry-roast the okra in a non-stick pan with a splash of water, covered, until tender — then proceed with the masala. Great for calorie-conscious cooks.

high protein