Bhindi Fry

Bhindi is one of my favourite vegetables and it’s been a part of my regular meals since I was a kid. I like it best with some onion-tomato and spices while my sister likes it best simple. No fuss. Super easy. This is a version of her favourite way to make bhindi 🙂

The spices are always around at home and the only thing that takes time is the bhindi cooking through. Super easy!

It is fragrant, slightly spicy, a dash tangy, a tad crispy, a little soft and altogether super tasty!

We used to have this at least once a week growing up. Best had with Dal+chawal or just simply with chapatis.

This is a super easy thing to make on a weekday, for dinner. Or any other time you just need a simple home cooked dish.

So here’s to many memories of my childhood and much love to my baby sis ♥️

Try this and I’m sure you will enjoy it too!

Bhindi Fry

  • Servings: 2-3
  • Difficulty: Easy
  • Print


500g bhindi (ladyfinger/okra) – chopped into 1/2 inch pieces

1 tsp cumin (jeera) seeds

3 dried red chillies

1/2 tsp turmeric (haldi) powder

1 tsp red chilli powder

1/2 tsp dried mango (amchur) powder

1 tsp lemon juice

1/2 tsp garam masala

1 tbsp oil

Salt to taste


  1. Heat oil in a wok
  2. Add the cumin seeds and let them splutter. Add the red chillies and saute for 30 seconds
  3. Put the cut bhindi into the pan and mix well
  4. Mix in the haldi, red chilli powder, amchur, salt. Cook for 20-30 mins till the bhindi is cooked
  5. Add the garam masala and lemon juice. Adjust salt. Cook for another 5 mins. Serve hot

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A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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