Bhindi also called okra or ladyfinger is the most prepared vegetable at home. Everyone in my family agrees to eat bhindi at once be it in any form. Bhindi Sabzi recipe is the quickest and easiest recipe which is prepared in most of the Punjabi households. I grew up eating this version of bhindi. However, I have explored many more other variants after getting married. There are only a few vegetables that my husband’s side of family eats and bhindi is one of them. Since I cannot eat the same vegetable every other day I learn and explore different ways of cooking the same vegetable.
Bhareli bhindi is another favourite recipe Bharleli Bhendi Maharashtrian Style
Though the recipe of bhindi is very simple the trick lies in the way it is prepared. The few handy tips always help to cook bhindi non-slimy.
This Bhindi Sabzi Recipe makes for a quick and easy lunchbox recipe.
Video Recipe –
How to Prepare for Bhindi Sabzi Recipe –
As bhindi (Ladyfinger or okra) is a slimy vegetable it is important to wash and dry bhindi nicely beforehand. Place bhindi/okra, after washing, in a broad colander or kitchen towel to dry completely. After cutting bhindi let it rest for 10 mins in a thali or any broad container, uncovered. Few ingredients like salt, lemon, dry mango powder help in reducing slime when used properly.
Cut onions, green chilli, coriander leaves and keep ready other spices and ingredients.
How to make Bhindi Sabzi –
Once the bhindi is nicely dried and cut, it gets easier to make it. Heat oil in a pan, add cumin seeds. Once it splutters, add green chilli and cook for a min. Add onion and cook for 2 mins, add turmeric powder and mix well. Finally, add bhindi, let it cook for 5 – 6 mins on a medium-low flame. Now add remaining spices and mix well. Cover and cook till done, keep stirring in between.
Things to keep in mind while cooking bhindi –
1. Do not stir bhindi too much. If it gets slimy while cooking, add lemon juice and adjust the amchur powder accordingly.
2. While stirring if slime sticks to the spatula, remove slime from it and then only use it back for stirring. This way it will help to remove as much slime as you can.
3. Do not cook on a low flame.
How to choose bhindi while buying –
With all the chemicals used in growing vegetables these days all you can do is trust your senses. The colour is the first factor that appeals while buying any vegetable. Bhindi that is dark green in colour is preferred. It should feel soft yet firm while touching. The tip that I have been taught to choose perfect bhindi is, try to break the back tip of bhindi with your thumb if it breaks immediately, this indicates bhindi is fresh and good to buy.
Few Q&A to help –
How to remove sliminess from bhindi?
Bhindi is a slimy vegetable but there are techniques by which we can remove the sliminess.
1. Wash and pat dry bhindi completely before cutting it.
2. While cutting keep removing the slime from knife by wiping it using a tissue paper.
3. If possible, spread the bhindi in a thali and let it dry for 10 – 15 mins.
4. Adding lime juice or amchur helps to remove slime from bhindi.
5. Do not over mix while cooking.
6. Keep removing the slime from spatula while mixing and cooking.
7. Use a bigger and broader utensil to cook bhindi.
My bhindi turns dry and chewy after cooking, what can be done?
1. Discard hard bhindi before cooking. Use only the fresh and soft ones.
2. Do not cook on a low flame, else it will turn dry and chewy.
Other Recipes you may like –
Step by step instructions to make Bhindi Sabzi Recipe –
1. Heat oil in a pan. Add cumin seeds and let it splutter.
2. Next, add green chilli and chopped onion. Cook for 2 mins on a low flame.
3. Add turmeric powder, mix well.
4. Next, add the bhindi and cook for 5-6 minutes on a medium flame. Stir when required.
5. Finally, add salt, coriander powder and dry mango (amchur) powder.
6. Mix well. Cover and cook till done. Stir occasionally.
7. Switch off the flame. Add coriander powder and lime juice. Mix well.
8. Serve hot with roti or paratha. This also tastes good with dal and rice.
Salad recipes to serve alongside to make a complete meal –
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- 1 Tbsp Oil
- 1 Tsp Cumin Seeds
- 1 No. Chopped Green Chilli
- 1 No. Chopped Onion (Medium Size)
- 1 Tsp Turmeric Powder
- 300 gms Bhindi
- Salt to taste
- 1 Tsp Coriander Powder
- 1 Tsp Dry Mango Amchur Powder
- 1 Tsp Red Chilli Powder (Optional)
- Finely Chopped Coriander leaves
- Heat oil in a pan. Add cumin seeds and let it splutter.
- Next, add green chilli and chopped onion. Cook for 2 mins on a low flame.
- Add turmeric powder, mix well.
- Next, add the bhindi and cook for 5-6 minutes on a medium flame. Stir when required.
- Finally, add salt, coriander powder and dry mango (amchur) powder.
- Mix well. Cover and cook till done. Stir when required.
- Switch off the flame. Add coriander powder and lime juice. Mix well.
- Serve hot with roti or paratha. This also tastes good with dal and rice.