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This bhindi bhaji is super simple and easy to make that gets ready in 30 mins only (from prep to finish). This is a dry vegetable preparation from Maharashtra. In Marathi language, it is called bhendi chi bhaji.
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- ❤️About This Bhindi Bhaji Recipe
- 🧾 Ingredient Notes For Bhendi Chi Bhaji
- 👩🍳 How To Make Bhindi Bhaji? (Stepwise)
- 💭 Expert Tips For Bhindi Bhaji Recipe
- 📋 Recipe Card
- ⭐ Reviews
❤️About This Bhindi Bhaji Recipe
You’ll need only 10 ingredients (plus, salt) to make bhindi bhaji recipe.
This bhendi chi bhaji makes a quick weeknight dinner. Serve with phulka roti or simple dal-chawal.
Perfect to pack in the lunchbox: This bhindi bhaji makes filling lunch when packed with roti and kachumber.
Another Maharashtrian style bhindi dish - bharli bhendi.
🧾 Ingredient Notes For Bhendi Chi Bhaji
Here is the pic of the ingredients you’ll need to make bhendi chi bhaji.
- Okra: When you buy okra keep in mind that they should be long, fresh-looking and dark green in color. Don’t buy those who have blemishes, cut or leaked internal juice. Try to buy those who have fewer seeds in it.
- Oil: Okra is the vegetable that needs little more oil compared to other vegetables. So be generous and add enough oil.
- Tomatoes: The sourness of it will help to reduce the sliminess of bhindi as it cooks.
👩🍳 How To Make Bhindi Bhaji? (Stepwise)
1) Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
2) Add ginger and green chilies. Saute for 30 seconds or until the raw smell of ginger goes away.
3) Add chopped tomatoes.
4) Mix and cook for 3-4 minutes or until they become soft.
5) Add salt, red chili powder, turmeric powder and coriander powder.
6) Mix and cook for a minute. Oil will starts to ooze out from the masala.
7) Now add chopped okra.
8) Mix, cover the pan and cook. Do stir once or twice in between. NOTE: When you open the lid, make sure that the collected water under the lid doesn’t go into the bhaji. Otherwise, it becomes slimy.
9) Cook until okra is soft and tender.
10) Now add garam masala.
11) Mix and turn off the stove. Bhendi chi bhaji is ready to serve.
💭 Expert Tips For Bhindi Bhaji Recipe
Avoid sliminess of okra:
- Okra should be dry before you chop them.
- While chopping keepscleaning the knife as soon as it gets sticky.
- While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets more slimy.
- Make the water that is collected under the lid doesn’t go into the pan when you open the lid. Water makes the okra slimy.
For the variation, you can add 2 cloves of garlic (chopped) or 2 teaspoons of garlic paste. It gives a nice garlicky flavor to the bhindi bhaji. Add the garlic along with ginger and chili.
Check Out Other Bhindi Recipes
- Bhindi fry
- Aloo bhindi
- Bhindi masala
- Bhindi curry
- Bhindi capsicum
- Kadai bhindi
PS Tried this bhindi bhaji recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
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Bhindi Bhaji Recipe (Bhendi Chi Bhaji)
4.88 from 8 votes
Tried this recipe? Leave a comment and/or give ★ ratings
This bhindi bhaji is super simple and easy to make. This is a dry vegetable preparation from Maharashtra. In Marathi language, it is called bhendi chi bhaji.
Author: Kanan
Course: Main Course
Cuisine: Indian,Maharashtrian
Calories: 250kcal
Servings 2
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
US measuring cups are used (1 cup = 240 ml) See details
Ingredients
- 2 cups Okra (Bhindi) chopped
- 3 tablespoons Oil
- ½ teaspoon Cumin seeds
- 1 Green chili chopped finely
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 medium or ¾ to 1 cup Tomato finely chopped
- Salt to taste
- ¼ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ½ teaspoon Garam masala
Instructions
Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit.
Add ginger and green chilies. Saute for 30 seconds or until the raw smell of ginger goes away.
Add chopped tomatoes. Mix and cook for 3-4 minutes or until they become soft.
Add salt, red chili powder, turmeric powder and coriander powder. Mix and cook for a minute. Oil will starts to ooze out from the masala.
Now add chopped okra. Mix, cover the pan and cook until okra is soft and tender. Do stir once or twice in between. NOTE: When you open the lid, make sure that the collected water under the lid doesn’t go into the bhaji. Otherwise, it becomes slimy.
Now add garam masala. Mix and turn off the stove. Bhendi chi bhaji is ready to serve.
Notes
For the variation, you can add 2 cloves of garlic (chopped) or 2 teaspoons of garlic paste. It gives a nice garlicky flavor to the bhindi bhaji. Add the garlic along with ginger and chili.
Avoid sliminess of okra:
- Okra should be dry before you chop them.
- While chopping keep cleaning the knife as soon as it gets sticky.
- While cooking okra stir only 2 or 3 times only. If you stir too many times, it gets more slimy.
- Make the water that is collected under the lid doesn’t go into the pan when you open the lid. Water makes the okra slimy.
Nutrition
Calories: 250kcal | Carbohydrates: 14g | Protein: 3g | Fat: 22g | Saturated Fat: 2g | Sodium: 685mg | Potassium: 495mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1633IU | Vitamin C: 36mg | Calcium: 97mg | Iron: 2mg
*Nutrition information is a rough estimate for 1 serving
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Reader Interactions
Comments
Vandra
Very tasty love this recipe
Reply
Kanan Patel
You're welcome.
Reply
Erika
This was super easy and tasty. Thanks for sharing. 🙂
Reply
Kanan Patel
Glad that you liked.
Reply
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