Lightly Spiced Bhindi Ki Sabzi Recipe | Indian Spiced Okra

Lightly Spiced Bhindi Ki Sabzi Recipe | Indian Spiced Okra

A lot of the curries that use bhindi tend to either mask its flavour with spice or using bhindi just as one of the vegetables (think aloo bhindi for example). I like this bhindi ki sabzi recipe because it is lightly spiced and helps to retain its original flavour. You can vary the amount of spice in the curry, but I do recommend using the same spices as I find that this combination works best for bhindi.

I often make this as a side vegetable that accompanies the main, and serve this with hot roti’s or on rare instances with rice. Roti’s work best with okra because they are soft enough to complement the flavour – a thicker bread distracts from the flavour in my opinion.

A variation is to fry the bhindi before using it in the curry. This adds some crunchiness to the bhindi and also enhances the flavour of the curry. I do this on rare instances when I am entertaining guests. When making the curry for a school night, I do keep it simple like in the recipe.

Another variation is to cut the bhindi in small slivers, fry them and use the same spice combination I mention here. This is a good snack that can be served as a starter or as bites with your drinks. This is also called Jaipuri bhindi (originating presumably from Jaipur in the state of Rajasthan).

Bhindi ki sabzi recipe works very well as a side dish for:

Yellow dal | Malai Paneer

 

AuthorAndreia Machado

Yields2 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 200 g Okra
 2 tbsp Vegetable oil
 1 tsp Cumin seeds
 1 pinch Asafoetida
 ½ tsp Turmeric powder
 ½ tsp Amchur | dry mango powder
 ½ tsp Chilli powder
 1 tsp Coriander powder
 Salt to taste

1

Wash the Okra, Pat dry very well, slice in chunks or lengthwise.

2

Heat up the oil in a pan, add the cumin seeds, let them sizzle then add asafoetida, turmeric powder and the okra, sprinkle salt and a pinch of dry mango powder, this will prevent the okra from becoming slimy, if you don't have dry mango powder add a squeeze of lemon juice for the same effect.

3

Sautee the okra until soft then add the coriander and red chilli powder, serve hot as a side dish.

Ingredients

 200 g Okra
 2 tbsp Vegetable oil
 1 tsp Cumin seeds
 1 pinch Asafoetida
 ½ tsp Turmeric powder
 ½ tsp Amchur | dry mango powder
 ½ tsp Chilli powder
 1 tsp Coriander powder
 Salt to taste

Directions

1

Wash the Okra, Pat dry very well, slice in chunks or lengthwise.

2

Heat up the oil in a pan, add the cumin seeds, let them sizzle then add asafoetida, turmeric powder and the okra, sprinkle salt and a pinch of dry mango powder, this will prevent the okra from becoming slimy, if you don't have dry mango powder add a squeeze of lemon juice for the same effect.

3

Sautee the okra until soft then add the coriander and red chilli powder, serve hot as a side dish.

Bhindi Ki Sabzi | Indian Spiced Okra


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