Wednesday, April 14, 2010

Bhindi ki Sukhi Sabzi/Stir Fried Okra with Onions/Kanda-Bhinda nu Shaak

The thing about Bhindi/Okra is that either you love it or you hate it, P is on the love side and I'm on the hate side, rather to say 'was on the hate side'. I still remember, we had just been married for about 3-4 months and I had just reached Riyadh for the first time and we had started our new life together. I hated bhindi so much that I didn't even care to know how its prepared, :) I had to call my mother-in-law to ask for the recipe with P liked the most, it wasn't over there, P forced me to eat same quantity of bhindi sabzi as much as he ate, I'd say not the best dinner!!!

P has a very funny food fundamentals, he says "we have to develop liking for a dish in very specific way, start by eating it little by little and then one day will come you shall like the most dreaded food too!!", now I guess I agree with him. I love Bhindi but only if it is prepared in a very specific way and is not soggy and gooey.

This is a very simply but tasty recipe, actually simplicity is the key to this recipe, let the vegetable advocate for itself don't overpower its taste with adding un-necessary spices.

Heat 3 tbs oil in heavy bottom pan

add 1 tsp cumin seeds/jeera and let it crackle

now add 1/4 tsp hing/asafoetida and curry leaves

Add 2 small to medium sized chopped onions and 3 tsp of ginger-garlic-green chili paste.

Saute for 1 min and then add 250 gms chopped okra/bhindi

Add salt to taste and 1/2 tsp turmeric powder.

Mix well and cook on low flame till okra is tender and done. NEVER PUT A LID WHILE COOKING OKRA OR THE DISH WILL TURN INTO A SOGGY GOOEY DISH.

Once the okra a done add 3 tsp of Dhania-jeera powder/coriander seeds-cumin seeds powder and 1/2 tsp red chili powder

Mix well and turn off the heat.

Serve warm with roti, chappati, naan or paratha of your choice. Tastes great with Dal-Chaval too.

Tips: Add 1/4th tsp of tava masala or garam masala for a more aromatic sabzi.


  1. I should really give it a try this way. Admittedly I'm not a huge okra eater because of the texture but this looks good! :)

  2. Give it a try and see(fingers crossed), I really hope you like it :)

  3. i am a huge okra eater. twice a week guaranteed(initially, i had my reasons :(, but now im in love with it)


    aa haa.. there was my fault... i will try that. :)

  4. Hi Ajay, many people make that mistake and in turn spoil this simple veggie dish. Try cooking okra on a medium to low heat and never cover the pan... you shall end up with perfect dish. Good Day.

  5. do we add water(very little of-course)? i tried this without water and the okra just would'nt cook to being tender. how long does it usually take? :(
    and yes no lid this time.

    1. Do not put ANY water in this dish, it will be a sticky disaster. This dish mostly cooks withing 10-15 minutes on medium-low heat ie if the bhindi is tender kind, but sometimes it might take about 25 mins if the bhindi is crunchy type. Key is never ever buy crunchy okra, as in my experience they never cook thoroughly. While buying okra take care to select tender ones, press the pointy tip of okra and if it breaks with the crunch avoid it. Just remember never to put water in okra sabzi, if you feel its just not cooking that is because of the nature of okra itself, try adding 1/2 to 1 tbs of more oil if the dish simply doesnt cook, this way atleast you shall end up with properly fried okra rather than raw ones.

  6. Hmmm ok. I buy okra exactly the way u mentioned. Time to buy a heavy bottom pan I think... :)

    The one I use will burn...

    1. Oh yes always have atleast 1 heavy bottom pan handy, many of our Indian dishes demand of it. Happy shopping.:)