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5 from 1 vote

bhindi ki sabji recipe, bhindi ki sabzi

A simple and easy sabzi recipe made using bhindi and also using onions to make this veg sabzi that can be served with roti or dal rice.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Curries
Cuisine: North Indian
Servings: 3
Calories: 200kcal
Author: Asiya


  • 500 gms bhindi/okra/ladies finger
  • 2 tbsp oil
  • 2 slit green chillies
  • 3 onions finely sliced
  • salt - to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder/haldi
  • 1/2 tsp ginger garlic paste
  • 1/4 tsp roasted coriander seeds powder
  • 2 tbsp coriander leaves/hara dhaniya


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.


1. Never opt for pressure cooking bhindi as it might become a paste if it is pressure cooked.
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.


Calories: 200kcal
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