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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:

Low-Carb (skip the roti/naan)
Incredibly Flavorful
Easy to Make
Only 7 Ingredients

5 from 1 vote

Bhindi Fry | Okra sauteed with onions and spices

By: Nisha
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


  • 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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  • Wash the okra and make sure it is completely dry. You don't want wet okra to prevent it from getting stringy.
  • Slice the ends off.
  • Chop the okra horizontally. Set aside.
  • Chop the onions. Set aside.
  • Heat a wok/skillet on medium heat, once hot, add oil, and then add the onions.
  • Saute the onions until they are slightly golden, about 3 minutes. Stir in between.
  • Add the okra. Stir.
  • Add salt after a couple of minutes. Cook the okra for 8-10 minutes stirring in between
  • This is what you should have.
  • Now add the ginger, green chlli, and spices… turmeric, cumin, coriander, and red chili powder. Stir well.
  • Lower the heat to dial 2, cover with a lid and let the okra cook for another 15 minutes. Stir in between.
  • This is what you should have after 15 minutes.
  • Add mango powder. Stir. Turn off the stove.
  • Serve with roti/naan and raita.


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


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!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.

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5 from 1 vote (1 rating without comment)

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Recipe Rating


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

  1. 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."