Til Wali Bhindi

Name: Til Wali Bhindi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 400 g okra (tender, washed and thoroughly dried, cut into 1-inch pieces); 3 tbsp white sesame seeds; 2 tbsp oil; 1 tsp cumin seeds; 0.5 tsp fennel seeds; 1 pcs onion (medium, finely chopped); 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch dry mango powder; 0.25 tsp salt; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.3/5(58)

TASTE SCORE

7/10

Crisp-tender okra coated in nutty toasted sesame seeds and warm spices, finished with a squeeze of lemon. This quick everyday sabzi comes together in one pan and pairs beautifully with roti or dal-chawal for a satisfying weeknight meal.

PREP

10m

COOK

15m

SERVES

1 KATORI

153 cal

SERVINGS

METHOD · 5 STEPS

prep · ~7 min
Prep the okra and toast the sesame seeds.
1.Wash bhindi thoroughly and pat each one completely dry with a kitchen towel — even a little moisture makes it slimy.
2.Trim the ends and slice okra into 1-inch pieces. Set aside.
3.Heat a pan on low flame, add sesame seeds and dry roast for 2 minutes until light golden and fragrant. Remove to a plate.
TIPDry okra thoroughly — trapped water is the biggest reason bhindi turns slimy while cooking.
temper · ~5 min
Make the tempering.
1.Heat oil in a wide pan over medium heat until shimmering.
2.Add cumin seeds and fennel seeds. Let them crackle for 30 seconds.
3.Add chopped onions and green chilies. Sauté until onions turn translucent (3-4 min).
saute · ~8 min
Cook the okra.
1.Add turmeric powder, coriander powder, red chili powder, and dry mango powder. Stir for 10 seconds.
2.Add the cut okra pieces and salt. Toss gently to coat with spices.
3.Spread okra in a single layer and cook uncovered on medium-low heat for 6-7 minutes, stirring only once or twice.
TIPDon't stir too often — letting the okra sit and sear keeps it crisp and reduces stickiness.
mix · ~3 min
Add sesame and finish.
1.Sprinkle the toasted sesame seeds over the cooked okra. Toss gently to mix.
2.Continue cooking for another 2 minutes until okra is tender but still has a bite.
3.Turn off the heat, squeeze fresh lemon juice on top, and garnish with chopped coriander leaves.
serve
Serve hot with roti or dal-chawal.

PRO TIPS

What to keep in mind.

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

1
Dry okra with a kitchen towel after washing — moisture is the main cause of sliminess.
2
Roast sesame seeds until just golden to unlock their nutty aroma without burning.
3
Spread okra in a single layer while cooking to get a nice sear and avoid steaming.
4
Stir only once or twice during cooking to keep the okra crisp and prevent sticky mucilage.
5
Add lemon juice only after turning off the heat to preserve its bright, tangy flavor.
6
If you have time, let the okra sit at room temp after washing to air-dry completely.

RECIPE VARIATIONS

Adapt it for your goals.

No Onion No Garlic (Satvik)

No-Onion No-Garlic (Satvik)

Skip the onions entirely to make this a satvik-friendly dish. The fennel seeds and sesame seeds still provide plenty of flavor, and you can add a pinch of asafoetida (hing) in the tempering for depth.

Extra Crunchy

For a crunchier texture, cut okra into slightly larger pieces (1.5-inch), increase oil by 1 tablespoon, and cook on medium-high heat for the first 5 minutes before reducing to medium-low.

Spicier

Double the red chili powder and add 1 teaspoon of finely chopped fresh ginger along with the onions for a spicier, more aromatic version.

Peanut Sesame Mix

Replace 1 tablespoon of sesame seeds with 2 tablespoons of crushed roasted peanuts for an extra layer of crunch and nuttiness.

HEALTH BENEFITS