Bhindi Bhujia (Okra)

By Sadhika on

Bhindi was one of those rare dishes that held a special place in the realm of childhood favourites, a triumph amid the array of vegetables that often elicited scrunched-up noses and reluctant bites. While many vegetables sprawled across my plate like unwelcome guests, their textures and colours leaving me skeptical, the okra, sautéed with spices and lovingly cooked by my mother, held a charm that I could not resist. 

Today, as I find myself savouring all those once-repellent vegetables with the wisdom of age, bhindi bhujia still remains a cherished favourite.

Ingredients:

  • 500 gm okra (bhindi)
  • 1 large onion (pyaaz)
  • 2 small potatoes (aloo)
  • 1 green chilli (hari mirch)
  • 1 tsp cumin (jeera)
  • ½ tsp turmeric powder (haldi)
  • 1 tsp coriander powder (dhania powder)
  • ½ tsp Kashmiri red chilli powder (kashmiri lal mirch)
  • ½ tsp garam masala
  • 2 tbsp mustard oil (sarson tel)
  • salt to taste
Instructions:
  1. Wash the okra thoroughly. Pat them dry with a kitchen towel to remove excess moisture. Slice the okra into ½-inch pieces. Peel and dice the potatoes into small cubes. Finely chop the onion and green chilli.
  2. Heat cooking oil in a large skillet or wok over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they release their aroma. 
  3. Add the chopped onion and green chilli to the pan. Sauté until the onion turns golden brown, stirring occasionally to ensure even cooking.
  4. Stir in the diced potatoes and cook for about 5 minutes until they start to soften. Sprinkle in the turmeric powder, coriander powder, Kashmiri red chilli powder, and salt. Mix well to coat the potatoes and onions with the spices.
  5. Add the sliced okra to the skillet. Gently stir to combine with the potatoes and spices. Cover the pan with a lid and cook on low heat for about 15-20 minutes, stirring occasionally. This will allow the okra and potatoes to cook through and absorb the flavours.
  6. Once the okra and potatoes are tender and cooked, sprinkle the garam masala over the top. Give the sabzi a final gentle stir and cook uncovered for an additional 2-3 minutes to blend the flavours.
  7. Garnish with freshly squeezed lemon juice and chopped coriander if desired for an extra touch of flavour. Serve hot with roti, paratha, or dal-rice. 

Suggestions:

Before slicing, make sure the okra is completely dry. Washing and drying the okra thoroughly helps reduce moisture, which can contribute to stickiness.

Cook the okra over medium-high to high heat. A hotter pan helps the okra cook quickly and reduces the chance of it becoming slimy. 

If you do not wish to use mustard oil, any cooking oil with a high smoke point, such as sunflower oil or canola oil, can be used as well. The high smoke point ensures that the oil can withstand the high temperatures typically required in Indian cooking without burning, leading to a perfectly sautéed and flavourful dish.

This humble dish, so often overshadowed by its flashier counterparts, embodies the essence of home—the joy of sharing food made with love. For in the kitchen, as in life, the simplest of ingredients can stir the deepest of reflections, binding us with the enduring legacy of those who came before us. As you prepare your sabzi, let it remind you of the laughter and moments once shared around the dinner table.

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