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Bhindi Fry – okra sauteed with onions and Indian spices.

Bhindi Fry is my second favorite subzi.

The sad part is, no matter how much quantity of okra you make, there will never be enough of it.

My mom makes this dish often, it’s simple and requires minimal ingredients.

Hope you enjoy this Bhindi Fry as much as I did.

More Punjabi Recipes

Aloo Gobi (Punjabi homestyle), Punjabi Chole, Rajma Masala, and Dal Makhani (no cream).


This recipe is:

Vegan
Gluten-free
Paleo
Dairy-Free
Healthy
Low-Carb (skip the roti/naan)
Incredibly Flavorful
Easy to Make
Only 7 Ingredients

A white plate showcases a vibrant serving of Bhindi Fry, with sautéed okra pieces perfectly mixed with aromatic spices. A metal spoon rests invitingly on the plate, placed on a pristine white cloth, ready to serve.
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5 from 1 vote

Bhindi Fry | Okra sauteed with onions and spices

By: Nisha Kapur
Bhindi Fry is okra sauteed with onions and spices. It's delicious with roti or works as a side with dal chawal.
Prep Time: 7 minutes
Cook Time: 28 minutes
Total Time: 35 minutes
Servings: 3 servings

INGREDIENTS 

  • 2 tbsp avocado oil
  • 2 inch piece ginger, chopped/grated
  • 1 green chili, slit
  • 1 medium onion, chopped
  • 7 handfuls / cups okra, chopped horizontally
  • 1/3 tsp salt
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 tsp red chili powder
  • 1 tsp mango powder, amchoor
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INSTRUCTIONS 

  • Wash the okra and make sure it is completely dry. You don't want wet okra to prevent it from getting stringy.
    A pile of fresh, green okra pods, perfect for a delicious Bhindi Fry, spread out on a white towel.
  • Slice the ends off.
    Chopped okra, destined for a delicious Bhindi Fry, rests on a wooden cutting board next to a gleaming kitchen knife.
  • Chop the okra horizontally. Set aside.
    Chopped green okra slices, perfect for a delicious Bhindi Fry, spread elegantly on a wooden cutting board.
  • Chop the onions. Set aside.
    Chopped onions on a wooden cutting board with a knife, ready to bring out the flavors of a delicious Bhindi Fry.
  • Heat a wok/skillet on medium heat, once hot, add oil, and then add the onions.
    Chopped onions sautéing in a gray frying pan on a stovetop, ready to complement the flavors of bhindi fry.
  • Saute the onions until they are slightly golden, about 3 minutes. Stir in between.
    Chopped onions sizzling in a gray frying pan on the stove, creating the perfect base for a flavorful Bhindi Fry.
  • Add the okra. Stir.
    Bhindi Fry sizzles in a frying pan on the stovetop, as perfectly chopped okra cooks to a crisp perfection.
  • Add salt after a couple of minutes. Cook the okra for 8-10 minutes stirring in between
    Bhindi Fry sizzles in a frying pan, with sliced okra and chopped onions being stirred by a wooden spatula on the stovetop.
  • This is what you should have.
    Sliced okra being sautéed in a pan, showing light browning, transforms into a delicious Bhindi Fry.
  • Now add the ginger, green chlli, and spices… turmeric, cumin, coriander, and red chili powder. Stir well.
    Bhindi Fry: Chopped okra with spices sizzles in a gray frying pan on the stove.
  • Lower the heat to dial 2, cover with a lid and let the okra cook for another 15 minutes. Stir in between.
    A gray frying pan with a stainless steel lid, perfect for sizzling up a delicious Bhindi Fry, is placed on a black stovetop.
  • This is what you should have after 15 minutes.
    Bhindi Fry sizzles in a gray frying pan on the stove, with chopped okra lightly browned and mixed with seeds.
  • Add mango powder. Stir. Turn off the stove.
    Sautéed bhindi fry features chopped okra sizzling with spices in a frying pan, skillfully mixed using a wooden spatula.
  • Serve with roti/naan and raita.
    A plate with naan bread, a dish of creamy sauce, and a serving of sautéed vegetables, complemented by flavorful Bhindi Fry.

NOTES

* For Low-Carb, skip the roti/naan.

Nutrition

Calories: 186kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 280mg | Potassium: 783mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1729IU | Vitamin C: 57mg | Calcium: 212mg | Iron: 2mg

Additional Info

Course: Main Course, Sides
Cuisine: Indian
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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Hi, I'm Nisha!

A foodie passionate about bringing authentic Indian recipes and global flavors to your kitchen. I create dishes using simple, real ingredients, and seasonal produce. Join me on this soul-searching journey as I share "what's cooking" through my love for good food. I hope to inspire you to cook more at home, explore new flavors, and enjoy the process along the way.

More about me

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5 from 1 vote (1 rating without comment)

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3 Comments

    1. I love bhindi like there is no tomorrow, I need to re-work this recipe though. Love it with onions. 🙂

      Reply

  2. Here is a comment sent to me by a user (posted with permission)

    "I was absolutely delighted with the chana pulao and I’ve made the bhindi fry twice already! My husband, who told me when we married this year, that he would NEVER eat okra, was watching me as I tasted the results of my bhindi fry. I didn’t bother saying anything since he’s refused to eat okra on other occasions, yet when he saw my face as I was eating it, he asked, “Well, how is it?” I remarked that it was “absolutely exquisite” and then he asked for a bite. Then he ate a second bite! That’s quite an accomplishment, Nisha.

    I truly appreciate your thorough explanations and the many photos. They are extremely helpful. I’ve wanted to prepare Indian dishes for some time, but up until now, I’ve not found recipes that I’ve considered worth the effort.

    Many thanks for the beautifully done site! I plan to revisit and try other recipes; I will leave my thoughts if you enjoy getting the feedback."

    Reply