Mirsang Bendi
A simple okra stir-fry from Goa where tender bhindi is cooked with onions, green chilies, and a light spice touch. It stays fairly dry, a little spicy, and works especially well with dal, rice, or soft chapatis.
For 4 servings
- prep · ~15 min
Prepare the okra and aromatics.
1.Wipe the okra completely dry after washing so it cooks without turning slimy.2.Trim the ends and cut the okra into 1 inch pieces.3.Slice the onions thinly, slit the green chilies, and slice the garlic cloves.TIPDry okra is the key to a clean, non-sticky stir-fry. - saute · ~7 min
Cook the onions, chilies, and garlic.
1.Heat the oil in a wide pan over medium heat.2.Add the onions and cook until they soften and turn lightly golden, 5 to 6 minutes.3.Add the green chilies and garlic and cook until fragrant, about 1 minute. - saute · ~12 min
Stir-fry the okra with the spices.
1.Add the okra to the pan and toss well with the onion mixture.2.Add turmeric powder, red chili powder, and salt.3.Cook uncovered over medium heat, stirring gently every 2 to 3 minutes, until the okra is tender and fairly dry, 10 to 12 minutes.TIPDo not cover the pan, or the okra will steam and become sticky. - serve
Serve hot with rice or chapati.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a wide pan so the okra sits in a single layer and dries out instead of steaming.
- 2Do not salt the okra too early; add it only after the okra hits the pan to help keep slime under control.
- 3Stir gently every few minutes rather than constantly, so the bhindi keeps its shape and lightly chars.
- 4If the okra feels tacky while cooking, keep the pan uncovered and cook a little longer before stirring again.
- 5Slice the onions thin so they soften and sweeten quickly without needing extra oil.
- 6This dish reheats best in a skillet, not the microwave, so it stays fairly dry and not soggy.
Adapt it for your goals.
Low-oil
Use a good nonstick pan and reduce the oil slightly; the onions will need slower cooking, but the dish stays lighter.
extra spicyExtra-spicy
Add one more slit green chili or a little extra red chili powder for a sharper heat that pairs well with plain rice.
no garlicNo-garlic
Skip the garlic for a simpler version that still tastes good from the browned onions and chilies.
coconut finishCoconut-finish
Toss in a little fresh grated coconut at the end for a more coastal Goan touch and softer heat.
Why this is on our healthy list.
Fiber-Rich Vegetable Dish
Okra and onions provide dietary fiber, making this stir-fry a satisfying vegetable side with everyday meals.
Naturally Plant-Based
Made entirely from vegetables, spices, and oil, this dish suits plant-based eating without needing substitutions.
Lightly Spiced and Simple
The recipe uses a small amount of oil and a short ingredient list, keeping the dish straightforward and not overly heavy.
Frequently asked questions
Make sure the okra is completely dry before cutting, cook it uncovered, and avoid stirring too often while it fries.
