Bhughi Bhindi

Name: Bhughi Bhindi
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g bhindi (tender, washed, wiped dry, trimmed and chopped into rounds); 2 pcs onion (medium, finely sliced); 2 pcs green chili (slit lengthwise); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch dry mango powder; 0.25 tsp salt; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(118)

TASTE SCORE

8/10

A rustic Sindhi-style okra dish where tender bhindi is cooked with minimal spices, letting the natural flavor of the vegetable shine through. The okra is sautéed until slightly crispy with onions and a hint of cumin, creating a simple yet deeply satisfying everyday dish that pairs perfectly with dal and roti.

PREP

15m

COOK

20m

SERVES

1 KATORI

131 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Wash, dry and chop the bhindi.
Wash the bhindi thoroughly and wipe each piece dry with a clean kitchen towel. Ensure no moisture remains. Trim the ends and cut into thin rounds.
TIPWet bhindi becomes slimy when cooked. Dry every piece completely before cutting.
temper · ~2 min
Heat oil and crackle the cumin seeds.
1.Heat oil in a heavy-bottomed kadhai or pan over medium heat.
2.Add cumin seeds and let them sizzle and turn slightly darker (30 seconds).
saute · ~5 min
Sauté the onions until translucent.
1.Add the sliced onions to the kadhai.
2.Sauté, stirring often, until they turn soft and translucent (3-4 minutes).
3.Add the slit green chilies and sauté for another minute.
TIPDon't brown the onions. Keep the heat medium so they soften without crisping.
saute · ~1 min
Add the spice powders and roast briefly.
1.Lower the heat. Add turmeric powder, red chili powder, and coriander powder.
2.Stir continuously and roast the spices for 20-30 seconds until fragrant.
TIPRoasting the spice powders in oil removes any raw taste. Don't let them burn.
saute · ~15 min
Cook the bhindi until tender and slightly crisp.
1.Add the chopped bhindi to the kadhai along with salt.
2.Stir gently to coat each piece with the onion-spice mixture.
3.Cover and cook on low heat for 5 minutes. Do not add any water.
4.Remove the lid, stir, and continue cooking uncovered for another 8-10 minutes until the bhindi is tender and the edges are slightly crisp.
TIPCovering initially helps the bhindi cook in its own steam. The uncovered finish dries it out and gives slight crunch.
garnish · ~1 min
Finish with dry mango powder and garnish with coriander.
Turn off the heat. Sprinkle dry mango powder over the cooked bhindi and toss gently. Transfer to a serving bowl and garnish with freshly chopped coriander leaves.
serve
Serve Bhughi Bhindi hot with roti or as a side with dal-rice.

PRO TIPS

What to keep in mind.

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

1
Wipe each okra completely dry before chopping to prevent sliminess during cooking.
2
Use a heavy-bottomed pan or kadhai to ensure even heat and avoid burning the spices.
3
Do not overcrowd the pan; cook in a single layer so the bhindi gets slightly crisp edges.
4
Resist adding water at any stage — the okra releases enough moisture to cook tender.
5
Keep the heat medium-low after adding bhindi to let it cook through without turning mushy.
6
For extra crunch, increase the uncovered cooking time by 2–3 minutes and stir sparingly.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil to 1 tablespoon and cook the bhindi entirely in a non-stick pan. The okra's own moisture will suffice, making this a lighter, lower-fat version.

protein packed