Bhindi Sabzi, one of the most loved lunches in my family. My mother served this iconic Okra dish with Roti(Indian Flat bread) or Daal Chawal(Rice and Lentil Curry). Not a fan of slimy Okra? Try this foolproof Bhindi ki Sabzi recipe and you might convert!
What's Bhindi Sabzi?
I want to grab this opportunity to show my eternal love for Bhindi(Okra)! Bhindi translates to Okra and Sabzi translates to green vegetable in Hindi. Bhindi aka Okra is such an under-rated vegetable. I have come across handful of people who refused to eat Okra for it's slimy texture. I get it! When Okra is not cooked correctly, it can be slimy and Yucky! The key to cook the slimy okra is high heat until crispy along with spices. Stir fried Okra is such a classic dish prepared all over India. Every household has their own recipe. My recipe is adapted from my mother. Super easy to prepare, takes less than 20 minutes and tastes phenomenal!
What's in this Okra Stir Fry:
Slightly charred and flavor packed morsels of Okra are great as a side or as a main dish with Daal-Chawal(rice and lentil curry) or Roti(Indian flatbread). All the ingredients required for this recipe are easily available in an Indian grocery store. Shop the spices online. Click Here to shop ingredients from my amazon storefront.
- Fresh Okra: Always go for fresh Okra first. An Indian grocery store is a good place to find fresh ones. Look for bright green colored Okra. Check out my Bhindi Kadhi Recipe for tips to pick the best fresh Okra.
- Cilantro: To garnish this stir fry. The mild flavor of Cilantro enhances the taste.
- Kashmiri Chili Powder: The best for bright color and mild flavors. I choose Kashmiri chili powder over any other red chili powder.
- Cumin Powder: Toasted cumin seed powder. A must-have for Indian cooking.
- Coriander Powder: Coriander powder is another must-have spice for Indian cooking.
- Turmeric Powder
- Oil: I use olive oil for cooking but any cooking oil is fine.
How to Make Bhindi Sabzi?
- Wash the Okra under running water. Dry them completely with towel. Trim tip and top of each piece of Okra. Cut okra lengthwise into 4 pieces or strips.
- Heat oil on medium-high heat in a large Wok or Skillet. Add cut Okra, Turmeric, Salt and toss well. Stir gently with wooden spatula. Cook Okra on high heat without stirring for 2 minutes.
- Stir gently. Cook Okra for about 5 minutes while stirring in between. Add Cumin-Coriander powder and Kashmiri Chili powder. Stir gently to coat the spices evenly. Cook for 1 minute while stirring. Turn the heat off and garnish it with chopped Cilantro.
Storing The Leftovers
Stir fried Okra stays great in the refrigerator for up to 4 days. My Okra Sabzi has never made it to the freezer. We truly love this recipe so much. It barely lasts anything more than a day or two.
- To refrigerate– Store Sabzi in an airtight container in the refrigerator.
How to Serve Bhindi Sabzi?
I absolutely love serving Okra sabzi as a side dish to Daal-Chawal(Plain rice and Lentil Curry). It's a pure comfort food for my soul.
Also try Curry version of Okra. Kadhi Bhindi is my favorite go to meals for busy days.
Easy Indian Vegetarian Recipes
- Zucchini Stir Fry
- Vegetarian Rice Pilaf
- Eggplant Paneer Masala
- Stuffed Eggplants
- Stuffed Peppers
- Rai Wale Aloo
Kitchen Tools You’ll Need:
Bhindi Sabzi-Okra Stir Fry
- 1 pound Fresh Okra
- 1 teaspoon Coriander Powder
- ½ teaspoon Cumin Powder
- 1 teaspoon Kashmiri Chili Powder more for spicy
- ½ teaspoon Turmeric Powder
- 3 Tablespoons Oil
- 3 Tablespoons chopped Cilantro
- 1 teaspoon Salt or to taste
- Wash the Okra under running water. Dry them completely with paper towel. Trim tip and top of each Okra. Cut okra lengthwise into 4 pieces or strips.
- Heat oil on medium-high heat in a large Wok or Skillet. Add cut Okra, Turmeric, Salt and toss well. Stir gently with wooden spatula.
- Turn the heat on high. Cook Okra on high heat without stirring for 2 minutes.
- Stir the Okra gently. Cook it for about 5 minutes while stirring in between.
- Add Cumin powder, Coriander powder and Kashmiri Chili powder. Stir or toss to coat the spices evenly.
- Cook it for additional 1 minute while stirring.
- Turn the heat off and garnish it with chopped Cilantro.
- Serve it immediately with Roti or Daal-Chawal!
|Amount per serving|
|% Daily Value*|
|Total Fat 10.6g||14%|
|Saturated Fat 1.4g||7%|
|Total Carbohydrate 9.1g||3%|
|Dietary Fiber 3.9g||14%|
|Total Sugars 1.8g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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Hi there! I'm Safiya. I'm an author, food photographer, recipe developer and the creator behind Feast with Safiya. So glad you stopped by! I share Modern & Authentic Indian recipes that I usually cook for my family. I am a firm believer in cooking meals with lots of vegetables, little meat, and generous spices. My recipes are easy, tested and perfected.