Bhindi ki Sabji Recipe – Simple, Tasty & Homestyle
Among the many comforting Indian dishes, Bhindi ki Sabji (Okra stir-fry) holds a special place. This everyday vegetable dish is quick to make, light on the stomach, and pairs beautifully with roti, paratha, or dal-chawal. Known for its soft texture, mild spices, and homely taste, bhindi ki sabji is a staple in many Indian households.
Whether you’re cooking for family, packing lunch boxes, or preparing a quick dinner, this recipe is a go-to option for both beginners and seasoned cooks.
🌸 Why Bhindi (Okra) is Special
Bhindi, also called lady’s finger or okra, is not just delicious but also nutritious. It’s rich in fiber, vitamin C, vitamin K, and folate – making it a healthy addition to your everyday meals. When cooked with the right spices, it transforms into a flavorful sabji that’s both satisfying and wholesome.
🥘 Ingredients for Bhindi ki Sabji
Bhindi (okra/lady’s finger) – 500 g (washed, dried & chopped)
Onions – 2 medium, thinly sliced
Tomatoes – 2 medium, finely chopped
Green chili – 1, slit
Ginger-garlic paste – 1 tsp
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin seeds – 1 tsp
Amchur (dry mango powder) – ½ tsp (for tanginess)
Oil – 3 tbsp
Salt – as per taste
Fresh coriander leaves – for garnish
👩🍳 Step-by-Step Recipe
Step 1: Prep the Bhindi
Wash the bhindi thoroughly, pat dry with a kitchen towel (very important to avoid stickiness), and chop into 1–2 inch pieces.
Step 2: Cook the Base Masala
Heat oil in a pan. Add cumin seeds and let them splutter. Add onions and sauté until golden brown. Now add ginger-garlic paste and green chili, cook for a minute.
Step 3: Add Tomatoes & Spices
Add chopped tomatoes and cook until they turn soft. Mix in turmeric, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
Step 4: Add Bhindi
Now add the chopped bhindi and mix gently with the masala. Cover and cook on low flame for 10–12 minutes, stirring occasionally. Avoid over-stirring to prevent sliminess.
Step 5: Finish & Garnish
Once bhindi is cooked and soft, sprinkle amchur powder for a tangy kick. Garnish with fresh coriander leaves.
🌿 Pro Tips for Non-Sticky Bhindi
Always dry bhindi properly before chopping.
Use slightly more oil to reduce stickiness.
Cook on low flame without covering for the last few minutes to make bhindi crisp.
🍽 Serving Suggestions
Pair with hot phulka/roti for a light lunch or dinner.
Serve with paratha and raita for a wholesome meal.
Goes perfectly with dal-chawal as a comforting side dish.
