Bhindi ki sabji is a north Indian vegetarian side dish recipe made using bhindi. Bhindi is commonly called bhindi or ladies finger or okra. After a long time, I am writing down a recipe on bhindi. Sharing this recipe along with a video.
It is a very simple sabzi recipe and it does not require many ingredients to make this easy and quick veg sabzi.
This is a veg side dish recipe to serve with rotis or phulka and if you are looking for more such veg recipes for chapati recipe or parathas from the blog then do try Indian vegetarian recipes from my blog...
I have made use of onions to make bhindi ki sabzi and is a very popular north Indian side dish that is eaten with roti or chapathi.
In northern India, roti or phulka is highly preferred and one needs to have many side vegetarian dishes to serve with them and therefore, different kinds of veg sabzi recipes are made with chapati.
Bhindi is often made in various ways like in down south I have made bhindi masala, bhindi fry, bendakaya vepudu, bhindi gosht is a Hyderabadi form and bhindi ki sabji is north Indian method.
There is not much difference in south Indian and north Indian cooking techniques with vegetables. South Indians too eat all these veggies and curries but in north India less spicy is preferred.
About sabzi
In north India, tempering is given to most of the veg fry recipes or curry recipes or sabzi recipes.
I have some sabzi recipes posted on my blog that is suitable with roti or chapathi and in future, I will be adding more sabzi recipes that should be made various vegetables available all across India.
Bhindi can be made in many varieties like it can just be fried in several ways and also into curries in several different ways and it is mostly used to make different kinds of fry varieties or curry varieties.
It is never used in combination with other vegetables and it is only combined with potato rarely.
Check out similar veg curry recipes on the blog that are already posted such as lauki ki sabji, bottle gourd recipe, soya chunks curry, potato curry, cabbage curry etc...
Important points to remember while making bhindi
- Bhindi is a very sticky vegetable and it often gets sticky while cutting or chopping.
- One should always wash bhindi first, then wipe it with a cloth until it gets dry and free from any moisture. This is an important step to make bhindi. Next step is to chop off its head and tail. Then chop it into pieces.
- If you cut bhindi or ladies finger directly after washing and without wiping it dry then, the whole curry or sabzi turns sticky.
- Please take care of these tips while making any okra recipe.
Step by step procedure
- Firstly, in a wok or a pan, add oil and heat it. To the oil, add slit green chillies.
- add sliced onions and cook them until they turn soft.
- Add salt to taste, red chilli powder, turmeric powder, coriander seeds powder.
- add ginger garlic paste and mix well. It is optional if one does not eat ginger garlic.
- Saute these masala for few minutes on low flame. Cook the masala until oil leaves the sides.
- Add bhindi pieces into it, mix carefully.
- Cook the bhindi for few minutes on low flame. In between check for salt and add if required as per requirement, mix well. If the bhindi is tender, it gets tenderized in 10-12 minutes.
- Cook for few minutes on low flame until bhindi turns soft.
- Lastly, add fresh coriander leaves into the sabzi and cook for few minutes.
- Serve it in a bowl. Serve bhindi ki sabji with chapathi or phulka.
Video
bhindi ki sabji recipe, bhindi ki sabzi
Ingredients
- 500 gms bhindi/okra/ladies finger
- 2 tablespoon oil
- 2 slit green chillies
- 3 onions finely sliced
- salt - to taste
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder/haldi
- ½ teaspoon ginger garlic paste
- ¼ teaspoon roasted coriander seeds powder
- 2 tablespoon coriander leaves/hara dhaniya
Instructions
Bhindi cleaning:
- Wash bhindi well with water, take a cloth and wipe it dry.
- Chop its head and tail.
- Cut the bhindi into medium round pieces.
Cooking the bhindi ki sabji:
- Firstly, in a wok or a pan, add oil and heat it.
- Add slit green chillies, add sliced onions and cook them until they turn soft.
- Add salt to taste, red chilli powder, turmeric powder, coriander seeds powder, ginger garlic paste and mix well.
- Saute these masala for few minutes on low flame.
- Cook the masala until oil leaves the sides.
- Add bhindi pieces into it, mix carefully.
- Cook the bhindi for few minutes on low flame.
- In between check for salt and add if required as per requirement, mix well.
- Cook for few minutes on low flame until bhindi turns soft.
- Lastly, add fresh coriander leaves into the sabzi and cook for few minutes.
- Serve it in a bowl.
- Serve bhindi ki sabzi with chapathi or phulka.
Notes
2. Just slow cooking bhindi on low flame gives the best results.
3. Do not stir it often as it might break and looks odd in appearance.
Nutrition
Faq's
Bhindi contains sticky substances and gets more slimy when it starts releasing moisture or contacts with water while cooking. It is always suggested to wash bhindi before cutting and wiping completely dry with an absorbent cloth.
Just cut bhindi after drying it with a cloth and make sure the knife is not wet while chopping bhindi as well as cook the bhindi without covering. Covering releases more moisture and makes the bhindi a bit slimy. Cook it open while frying and the moisture evaporates and leaves non sticky bhindi.
Just sprinkle lemon juice in the end after cooking or add besan flour. Besan absorbs all the moisture and makes the sabzi dry.
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