Tasty okra recipes
Bhindi might just be the unsung hero of Indian kitchens. It’s quick to cook, full of fibre, and surprisingly versatile once you stop treating it like a boring side dish. Whether you like it crisped up, stuffed, tossed in curd, or blended with bold spices, there’s a bhindi for every mood. And the best part? It doesn’t need hours to shine, just a few good ideas and a hot pan. Here’s how to make this green gem the star of your plate, in under fifteen minutes.
Crispy masala bhindi
Slice the bhindi thin and even. Mix it up with some besan, amchur, red chilli, and salt. Then shallow fry it till it’s nice and crunchy. It’s light, a bit tangy, and great as a snack or on the side. Just squeeze some lime on top to make it taste even better.
Bhindi in curd kadhi style
Lightly fry the bhindi and drop it into a quick curd gravy with ginger, haldi and jeera. The bhindi soaks up all that creamy, tangy flavour and the whole thing comes together like a warm, comforting meal. It’s perfect with hot rice on days when you want something light, easy and still really satisfying.
Onion bhindi stir-fry
Slice the bhindi and onions into long strips – nothing too neat. Toss them into a hot pan with mustard seeds and a couple of green chillies. Let it sizzle. The onions turn sweet, the bhindi stays tender with a bit of bite, and the whole thing just comes together. Simple, quick, and quietly perfect with roti or dal-chawal.
Bhindi peanut sabzi
Roast some crushed peanuts till they smell nutty, toss in the bhindi with a pinch of sesame and a chopped green chilli, and cook it all on high. It turns crisp, toasty, and full of texture – the kind of dry sabzi that’s quick, satisfying, and tiffin-approved every time.
Garlic tadka bhindi
Let garlic take the lead. Warm some ghee, add in chopped garlic, and let it sizzle till golden and fragrant. Add the bhindi, a pinch of salt, and cook it through. That’s it, no fuss, no heavy masalas. Just bold, toasty flavour that’s perfect with curd rice, a hot paratha, or straight from the pan.
Lemony bhindi with curry leaves
Add mustard seeds, curry leaves, and a splash of lemon juice right at the end. This one’s fresh, fragrant, and makes bhindi feel almost like a summer salad. Serve it cold or warm, it holds up either way.
Stuffed bhindi, shortcut version
Instead of filling each pod, slice them and mix with a quick masala blend – coriander, cumin, fennel, and a touch of jaggery. Sauté on medium-high. All the stuffed bhindi flavour without the slow prep.
Bhindi coconut fry
Go coastal with grated coconut, a pinch of hing, and a green chilli tempering. It’s mildly sweet, soft-textured, and very easy on the stomach. A smart pick post-festive meals or when digestion needs a break.
Sambhar-style bhindi stir-fry
Add sambhar powder to your regular bhindi tadka and let it caramelise. It gives that signature tamarind-spice warmth in seconds, minus the effort of an actual sambhar. Great with dosa or curd rice.
Bhindi chaat twist
Air-fry or shallow-fry the bhindi till it’s super crisp and golden. Throw in some chopped onions, tomatoes, a hint of chaat masala, and a drizzle of tamarind chutney. Give it a quick mix, no rules, just flavour. It’s crunchy, chatpata, and honestly, too good to share. You’ll be licking your fingers before the plate even lands.
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