Bhindi… Kids love it and adults too. Easy to make and goes well with daal-chawal, phuklas or parathas.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking – 20 mins, Total – 30 mins

Servings: 2-3


  1. Lady’s Finger (Bhindi or Okra) – 2 cups (chopped)
  2. Onion – 1 medium size (finely chopped)
  3. Green Chilli – 2 (finely chopped)
  4. Coriander powder – 1 tsp
  5. Red Chilli powder – 1/3 tsp
  6. Turmeric powder – 1/3 tsp
  7. Garam Masala powder – 1/2 tsp
  8. Dry Mango powder (Amchur) – 1/3 tsp
  9. Asafoetida (Hing) – 1/2 tsp
  10. Ajwain – 1/2 tsp
  11. Mustard oil – 2 tbsp (you can use olive oil as well)
  12. Salt to taste.

PS: 1 Cup = 250 ML

How to make Bhindi:

  1. Heat mustard oil in a kadai or a pan. Let it smoke for a minute. Then turn the flame to medium and add a pinch of salt, it helps in removing the mustard oil smell
  2. Add ajwain and let it splutter
  3. Add onions and asafoetida. Saute till onions are golden brown
  4. Add chopped bhindi. Add spices – red chilli powder, coriander powder, garam masala powder and salt. Mix well
  5. Cover the kadai or pan and cook on low flame for 15-20 mins. Keep sauteing in between
  6. You can check if it’s cooked by cutting the bhindi with the help of a spoon. If it cuts softly it’s cooked
  7. Add dry mango powder. Mix well and cook for 1-2 mins without covering
  8. Your Bhindi is ready to serve
  9. Serve hot with Phulkas or Parathas.

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