If you love ordering Bhindi Bhaji from your local Indian takeaway, you'll be surprised at how easy it is to make at home. Made with tender okra, a fragrant onion and tomato masala, and aromatic Indian spices, this vegan side dish is ready in just 30 minutes.
Master the secret to perfectly cooked, slime-free Bhindi Bhaji with my easy tips. It's the perfect side dish to enjoy with chapati, naan, or dal.
Jump to:
- Why You'll Love This Bhindi Bhaji Recipe
- Sandhya's Top Tips
- What is Okra?
- How to Cook Okra for the Bhindi Bhaji
- How to Make Bhindi Bhaji?
- What to Serve with Okra Curry?
- Storing Leftover Bhindi bhaji
- Bhindi Bhaji FAQ's
- More Easy UK Indian Takeaway Recipes
- Bhindi Bhaji Recipe (Indian Okra Curry)
- Sandhya's Expert Tips
Our homemade Bhindi Bhaji is an absolute winner and has passed the ultimate dinner table test many times. It's a family favourite, just like my Mushroom Bhaji and Brinjal Bhaji.
It's so easy to make and tastes just as good as the one from your favourite Indian restaurant. With just a few simple tips, you'll have a delicious, authentic Indian-style side dish on your table in no time.
I usually love serving with chapati and split pea dhal for a comforting family meal.
Why You'll Love This Bhindi Bhaji Recipe
- Naturally vegan, gluten-free and perfect with chapati, naan or white basmati rice.
- Ready in just 30 minutes.
- Tastes like your favourite Indian takeaway.
- I'll show you how to cook okra without it turning slimy.
- Made with simple pantry spices and fresh ingredients.
Sandhya's Top Tips
- My Number 1 Tip. Cook Okra in 2 stages: First, stir-fry it until it's tender and crunchy, without any sliminess. Then toss into prepared onion tomato masala.
- Finish with amchur: I always add amchur and a squeeze of lemon at the end for that authentic Indian restaurant flavour.
- Choose fresh okra: I always use small, tender okra as it cooks quickly and stays crisp.
- Dry it well: I make sure the okra is completely dry before slicing to prevent it from turning slimy.
- Cook uncovered: I stir-fry the okra uncovered so the moisture evaporates and the edges crisp up. Do Not cover while cooking.
- Don't overcrowd the pan: I spread the okra in a single layer so it fries instead of steaming.
What is Okra?
Okra is a green vegetable that is commonly used in Asian and African cuisines. It is also known as Bhindi in Hindi or ladies' fingers, owing to its long, finger-like shape. Okra has a mild flavour and a slightly crunchy texture, making it a versatile ingredient in a variety of dishes like bhindi masala, bhindi do pyaza, bhindi kadhi, a southindian okra raitha( vendakkai pachadi) and more.
How to Cook Okra for the Bhindi Bhaji
Wash and dry Okra: To cook the perfect Okra for Bhindi Bhaji, start by washing the bhindi thoroughly and laying it out on a clean towel to dry. If needed, use a kitchen towel or tissue to pat it dry to ensure that there's no moisture left.
Chop Okra to the same size: Once it's dry, take 4-5 okra of the same size and arrange them on a chopping board. Cut off the top of each one and slice them into pieces of 2-2.5cm in length. Repeat the process with the remaining bhindi.
Stir fry Okra: Heat some oil in a non-stick frying pan and add the sliced bhindi along with some salt. Cook the bhindi for around 7-8 minutes until it's tender, crispy and without slime , making sure to toss it around in the pan once or twice within that time.
Once the okra is cooked to perfection, transfer it onto a plate and set aside.
How to Make Bhindi Bhaji?
Fry aromatics: Start by heating some oil on medium flame in the same pan used for frying the okra. Add some cumin seeds, ginger juliennes, garlic, and green chilli, and fry them for 2-3 minutes, until they turn light brown in colour.
Add onion and spices: Next, add some diced onions and saute them for around 5-6 minutes until they turn translucent. Then, add the spices powder - turmeric, chilli powder, and ground cumin and stir them into the onion.
Add & Cook tomatoes: Add some diced tomatoes and salt, and combine everything together. Cover the pan and cook for 3-4 minutes, until the tomatoes have softened. At this point, gently mash the tomatoes into the masala to mix everything well.
Add Okra: Now, add the stir-fried okra and toss it into the onion-tomato masala. Cook the mixture for another 3 minutes.
Serve: Finally, just before turning off the flame, add some mango powder (amchur) and lemon juice, and give everything a good toss. Transfer the curry to a serving dish and serve the Bhindi Bhaji hot.
What to Serve with Okra Curry?
Okra curry goes well with a variety of dishes. Here are some of the suggestions that you can use together for a delicious meal combo.
- Naan or roti: Indian bread like homemade naan or homemade chapati are a great option to serve alongside Okra Curry. You can also buy them from a store.
- Raita: You can make cucumber raita, onion raita, boondi raita or vegetable raita that you like.
- Papadum: They add a nice crunch and texture to the meal.
- Salad: A light salad like Indian tomato onion salad, kachumber salad or Indian onion salad is also a great option to serve with Okra Curry.
- Pickles: Indian pickles like instant mango pickle, lemon pickle or mixed vegetable pickle are a great way to add some tanginess to the meal.
Storing Leftover Bhindi bhaji
- Fridge: To store leftover bhindi bhaji in the fridge, let it cool down to room temperature.Transfer it to an airtight container and refrigerate for up to 3-4 days. Reheat in a pan on medium heat until heated through, stirring occasionally.
- Freezer: For longer storage, you can freeze it. Transfer to a freezer-safe container and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Bhindi Bhaji FAQ's
Bhindi Bhaji is a popular Indian side dish made with okra (also called bhindi or ladies' fingers), onions, tomatoes and aromatic spices. It's commonly served in Indian homes as well as British Indian restaurants alongside curry, dal and fresh Indian breads.
They're very similar but not always the same. Bhindi Bhaji is usually a dry stir-fried dish popularly served in UK restaurants, while Bhindi Masala often has a little more onion and tomato gravy. The names are sometimes used interchangeably, especially in restaurants.
Wash the okra (bhendi) first, then dry it thoroughly before slicing. Cook it uncovered over medium heat and avoid stirring too often. A little lemon juice or amchur powder added at the end also helps reduce any remaining stickiness.
Okra (bhindi) naturally contains a gel-like substance called mucilage, which is released when it's cut and cooked. Drying the okra well, cooking it over medium-high heat and avoiding excess moisture will help keep it tender rather than sticky.
Yes. You can prepare it up to two days in advance and store it in the fridge. Reheat gently in a frying pan for the best texture, as microwaving can soften the okra.
Yes, but fresh okra gives the best texture. If using frozen okra, cook it straight from frozen without thawing first, as thawing releases extra moisture and can make it softer.
Yes. Wash the okra under cold running water, then dry it completely with a clean kitchen towel before cutting. Any moisture left on the surface can make the okra slimy while it cooks.
More Easy UK Indian Takeaway Recipes
Ingredients
- 3 tablespoon Oil
- 500 g Okra
- 230 g Red onion diced
- 250 g Tomato diced
- 1 teaspoon Cumin seeds
- 5 cm Ginger peeled and cut into julienne
- 3 cloves Garlic sliced
- 2 Green chilli chopped
- ¼ teaspoon Turmeric
- ½- ¾ teaspoon Red chilli powder
- 1 ½ teaspoon ground coriander
- 1 teaspoon salt or to taste
- 1 teaspoon Amchur
- Juice of ½ lemon
Instructions
- Heat 2 tablespoon oil in a large non-stick pan over medium heat. Once hot add sliced okra and a little salt. Cook for 7-8 minutes, stirring occasionally until the slime disappears and okra starts to crisp. Remove cooked okra and set aside.3 tbsp Oil, 500 g Okra, 1 tsp salt or to taste
- In the same pan, heat the remaining oil and add cumin seeds, ginger, garlic and green chilli. Fry for 2-3 minutes.3 tbsp Oil, 5 cm Ginger, 3 cloves Garlic, 2 Green chilli, 1 tsp Cumin seeds
- Add diced onions, saute for 5-6 minutes.230 g Red onion
- Add turmeric, chilli powder, ground coriander, and salt. Stir.¼ tsp Turmeric, ½- ¾ tsp Red chilli powder, 1 ½ tsp ground coriander, 1 tsp salt or to taste
- Add diced tomatoes, cover and cook for 3-4 minutes. Mash the softened tomatoes into the masala.250 g Tomato
- Add cooked okra, toss and cook for 3 minutes.500 g Okra
- Add amchur and lemon juice and toss. Serve hot.1 tsp Amchur, Juice of ½ lemon
Notes
Sandhya's Expert Tips
- Pat the okra completely dry before slicing to prevent sliminess.
- Stir-fry the okra uncovered until lightly crisp before adding it to the masala.
- Avoid overcrowding the pan, or the okra will steam instead of fry.
- Add amchur and lemon juice at the end for the best restaurant-style flavour.
John M (inthe UK) says
I gave it 5*. Not cooked it yet but looks brill. One question. Is the red chilli powder Kashmiri chilli powder or
just normal type Madras red chilli powder. It does make a difference. I have some okra in the freezer ready
and waiting.
Sandhya's Kitchen says
Kashmiri chilli powder!
John M (in the UK) says
Thank you.
Sara Welch says
Loved this recipe! Such a unique and unexpected blend of flavors and textures! Easily, a new favorite recipe!
Kathleen says
This is one flavor packed okra dish. It sounds fabulous! Can't wait to try it.
Biana says
Yum! This curry looks delicious, what a great dinner idea!
Lily says
This okra curry was delicious and easy to make, even for someone that doesn't normally cook Indian food! I love the flavors, making this okra taste so yummy!
Natalie Marie says
So delicious! I've never cooked with okra before and I can't wait to with this recipe.
Sandhya's Kitchen says
You are going to love our Bhindi Bhaji Natalie! Its is simple easy peasy..
James W says
Simply fantastic. We tried it for dinner tonight and it tastes just like local Indian place.
Sandhya's Kitchen says
So awesome to know James! Yes this okra curry is my adapted version of the takeaway/restaurant style.