Bhindi Fry Recipe, Bhendi chi Bhaji, Okra Sabzi
I have always loved eating Bhindi. As a child it was my favourite vegetable. Now when I know about the nutrients in this vegetable I have started liking it even more. Bhindi is also known as Okra.
It is low in saturated fat and sodium. It is a very good source of Dietary Fibre, Vitamin A, Vitamin K, Vitamin B6, Folate & Calcium as well as good source of Protein, Phosphorous, Zinc, Copper and other nutrients. Eating Bhindi/ Okra regularly will help improve the eyesight, bone health, heart health, regulate the blood pressure and cholesterol levels. Bhindi also aids digestion and helps keep the intestinal tract healthy. This subzi recipe is vegan. If you are looking for more vegan recipes check out Flax seed chutney, Falafel, Tahini sauce, Besan Cheela, Rava Upma, Kande Pohe and Jhunka-Bhakri-Thecha recipe.
Bhindi fry or Bhendi chi bhaji in Marathi is a simple Maharashtrian style recipe, the way my mom prepares it. I love it very much, so I thought I will share it with you all 🙂 I hope you will like it too. If you would like to check out other subzi recipes see Aloo Gobi recipe, Mix Veg recipe and Batata Bhaji recipe.
- 250 g Bhindi/ Okra
- ¼ tsp Mustard seeds
- ¼ tsp Cumin seeds
- ¼ tsp Turmeric powder
- ½ tsp Cumin powder
- ½ tsp Coriander powder
- ½ tsp Red chilli powder
- ½ tsp Salt or as per taste.
- A pinch of Asafoetida
- 3-4 tbsp Cooking Oil (I have used Groundnut oil)
- Wash Bhindi thoroughly and wipe them dry with a kitchen napkin to reduce the stickiness in Bhindi while preparing it.
- Cut the Bhindi into pieces leaving aside the top and bottom ends.
- On a low flame, heat oil in a pan or kadhai. I prefer using Stainless steel kadhai or iron kadhai compared to non stick pan or aluminium kadhai for cooking food. Stainless steel doesn’t react or leach into food like aluminium nor does any coating come off and mix into food like in the case of non stick pans. Thus Stainless steel vessels are better for cooking. I have explained the benefits of using iron kadhai in Aloo Jeera for Vrat recipe.
- Once the oil is hot, add Mustard seeds, Cumin seeds, Turmeric powder and Asafoetida in that order.
- Within seconds of adding Turmeric powder & Asafoetida, add Bhindi and saute on medium flame for 4-5 minutes till the stickiness goes away.
- Add salt and saute.
- Now add Cumin powder, Coriander powder and Red chilli powder and mix well.
- Saute for 5-7 more minutes till the Bhindi gets cooked.
- Garnish with chopped Coriander leaves.
You can serve this yummy Bhindi fry sabzi with Roti, Phulka or Dal Rice 🙂
Hope you cook and enjoy this dish. Do share your thoughts and feedback in comments section. SUBSCRIBE to our YouTube channel for more recipes.