This stir-fried okra (bhindi ki sabzi) is so quick and easy to make – and tastes amazing! This healthy okra recipe is vegan, dairy-free and gluten-free. Learn how to make this classic Indian dish in less than 20 minutes!
Stir-Fried Okra/Bhindi ki Sabzi
Okra also known as lady’s finger or "bhindi" in Hindi, is used like a vegetable in dishes (funnily enough is technically a fruit)!
If you have ever been to an Indian restaurant you may have noticed “Bhindi masala”, “Kurkuri bhindi” or “Barwa (stuffed) bhindi” on the menu – or even tried it?
Okra tastes delicious and is perfectly paired with Indian spices to enhance its flavors – and something I personally can never resist at an Indian restaurant or at home!
Growing up in an Indian household, I have been lucky enough to cook and enjoy a variety of okra-based Indian style dishes. It's quite a versatile vegetable and there are a lot of different ways it can be enjoyed. This recipe is a lighter and quicker version of the traditional "Bhindi masala" dish which you may have tried at restaurants (and made with onions and tomatoes).
If you are looking for great authentic Indian flavours but want to keep things simple, then this stir-fry North Indian-style bhindi (bhindi ki sabzi) is perfect for you!
I also find this pan-fried okra the perfect dish on a busy weekday the cooking method is quick and easy.
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Ingredients you’ll need
To whip up this dish you need the following ingredients:
- Fresh okra/bhindi: okra is nutritious and low in calories. Some of the benefits of okra include supporting a healthy immune function and reducing the risk of serious health conditions including heart disease and cancer. Okra is a source of nutrients including vitamin A, C and K, fibre and antioxidants.
- Olive oil: you can also use coconut oil or ghee if preferred.
- Spices and seasoning: including cumin seeds, asafoetida, dry mango powder (amchur), coriander powder, garam masala, turmeric (haldi) powder, salt.
How to prepare okra before cooking
- Thoroughly wash the okra with water and then place the okra on a towel to remove excess water.
- Using a kitchen or paper towel dry each piece of okra and transfer into a plate or bowl. See tips below to make sure all okra pods are fresh.
- Trim the tops and ends of the okra pods and cut them into bite-size pieces, set aside to use for stir-fry.
How to make keto stir-fried okra (bhindi ki sabzi)
- Heat oil in a medium pan and add cumin seeds and cook for 30 seconds, letting them crackle.
- Add the okra and sauté over medium-high heat for 2-3 minutes, using two spatulas to toss the okra to evenly cook and prevent sticking.
- Add the spices and toss with the okra to evenly coat each piece of okra.
- Cook the okra. Add water to prevent okra from burning and cook the okra for another 8-10 minutes, until the stickiness has gone. Continue tossing the okra to evenly cook each piece.
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Tips and Variations
- Select fresh okra for cooking: before purchasing, select the freshest okra for best results. Look for okra that is bright in color and does not have any spots or discolouration. The okra pods should be firm enough and not be squishy if gently squeezed. I also recommend using your thumb to snap the stem ends of the okra, the ends should snap easily and make a sound. Pick okra which has smooth skin and avoid pods which are shrivelled.
- Cook on medium/high heat: when cooking okra, you will notice it can become slimy – due to a thick, slimy substance produced (called mucilage). To avoid the slimy texture, I recommend cooking the okra at a higher temperature and continue to cook and stir until you don’t see any of the sticky substance.
- Use homemade spice blends: this dish uses coriander powder and garam masala and I recommend making these spice mixes at home for freshness and potency - to make this dish more flavorful.
- Prepare the okra and spices in advance: as this is a quick stir-fry it is best to prepare the okra and spices in advance – wash, dry and chop the okra and keep in a bowl, also keep all the spices in a separate bowl, this will help everything come together quickly in the pan
- Adjust as desired: for a tangier taste add another ½ teaspoon of dried mango powder (amchur) or for some heat add 1 teaspoon chopped green chillies or ½ teaspoon red chilli powder and ¼ teaspoon black pepper.
Storage suggestions
- This dish is can be served immediately or made in advance to serve later.
- This stir fry bhindi can be stored in the fridge for up to 3 days or freezer for 3 months.
- If you wish to make this dish in advance, store the bhindi/okra in an airtight glass container and allow to cool down to room temperature before transferring into the fridge.
- To freeze: use a freezer-friendly container and label with the name and date to keep track of frozen dishes.
Serving tips
Serve this stir-fried bhindi with Indian flatbreads (including tandoori naan, garlic naan, whole wheat naan, paratha or vegan roti).
Alternatively, serve with rice and cucumber raita for a lighter meal!
Enjoy with fresh apple, orange and carrot juice or masala chai!
Related
Looking for other delicious Indian recipes? Try these:
Drinks
Pair your stir-fried okra with our delicious fresh drinks:
Easy Stir-Fried Okra (Quick Bhindi Ki Sabzi Recipe)
Ingredients
- 1 tablespoon Olive oil
- 1 ½ teaspoon Cumin seeds
- Pinch Asafoetida (hing) gluten-free
- 425g Okra chopped
- 2 teaspoon Dry mango powder (amchur)
- 3 teaspoon Coriander powder
- ¼ teaspoon Garam masala
- ½ teaspoon Turmeric powder (haldi)
- 1 teaspoon Salt
- 1 tablespoon Water
Instructions
- Heat oil in a medium pan on high heat and add cumin seeds and cook for 30 seconds, letting them splutter.
- Add the okra and sauté over medium-high heat for 2-3 minutes, using two spatulas to toss the okra to evenly cook and prevent sticking.
- Add the spices and toss with the okra to evenly coat each piece of okra.
- Add water to prevent okra from burning and cook the okra for another 8-10 minutes, until the stickiness has gone. Continue tossing the okra to evenly cook each piece
Notes
- Weighing okra: an okra pod weighs approximately 3-5g before being trimmed and chopped, once you trim the top and bottoms and chop them the weight can drop to 2-3g, so you need approximately 640-700g whole to get 425g chopped okra.
- Cook on medium/high heat: when cooking okra, you will notice it can become slimy – due to a thick, slimy substance produced (called mucilage). To avoid the slimy texture, I recommend cooking the okra at a higher temperature and continue to cook and stir until you don’t see any of the sticky substance
- Storage: This stir fry bhindi can be stored in the fridge for up to 3 days or freezer for 3 months. Store the bhindi/okra in an airtight container and allow to cool down to room temperature before transferring into the fridge.
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