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birds eye view of stir-fried okra (bhindi ki sabzi) on board, with rice in background, raita and onions and chillies in background.
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5 from 1 vote

Easy Stir-Fried Okra (Quick Bhindi Ki Sabzi Recipe)

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! 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Indian, North Indian
Servings: 4 people
Calories: 55kcal
Author: Sonia

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

  1. 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. 
  2. 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
  3. 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. 

Nutrition

Calories: 55kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 394mg | Potassium: 238mg | Fiber: 3g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 17mg | Calcium: 70mg | Folate: 43µg | Iron: 1mg | Zinc: 0.5mg