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Bhindi bhaji in English translates to Okra Stir Fry Veggie and in Marathi we call it Bhendi chi bhaji. This is a delicious everyday Indian vegetable preparation.
It is the most popular and nutritious vegetable prepared almost in every household across India. This is a diabetic-friendly, fiber-rich, vegan and beginner-friendly recipe.
About Bhindi Sabzi
Bhindi bhaji is often made at our home and served with roti, phulka or dal rice. This is a very simple, easy and quick recipe to make.
When I crave home-cooked comfort food, this one vegetable pops up which I like to have as a side dish with hot steamed rice and Maharashtrian Phodnicha Varan (simple garlic dal) This is what I call, a combo made in heaven 😄
Many times due to its sticky nature, this vegetable is mostly avoided by many. But let me assure you that, if you use the below-mentioned tricks, you will have less sticky bhindi/okra on your plate.
To make bhindi/ bhendi / okra less sticky we need to add a souring agent like kokam, or amchur powder (raw mango powder).
At home the typical Maharashtrian recipes call for Kokam instead of amchur powder (raw mango powder). Now kokam is not available worldwide and I often get asked about this tangy fruit.
What is Kokam?
Kokam is a tropical tree from India also known as Garcinia indica, that produces a dark purple fruit.
It is sour in taste and is typically sun-dried and used in many Indian curries and vegetables.
This kokam gives a nice taste and tanginess to the dish.
Kokam is mostly used in Southern parts of India unlike in the North where raw mango powder is used extensively.
Kokam is used to get rid of stickiness from the bhindi / okra.
This vegan bhindi bhaji (Maharashtrian style) / okra sabji makes a perfect option for a lunch box for kids and elders along with roti, chapati or phulka. Kids love this bhendi bhaji / bhindi sabji as it’s not too spicy.
Apart from being a delicious vegetable, this bhendi/okra is a powerhouse of nutrition. It is rich in folic acid, magnesium, antioxidants and vitamin C and A.
Okra is high in fibre hence aids in weight loss and is diabetic-friendly too.
So next time, if you are avoiding making this delicious vegetable just because of the stickiness then try the above method and you will see that your bhindi turns out perfect.
lngredients
Bhindi / Okra: I have used 500 gms of bhindi/okra here that I washed and completely pat dried using a kitchen towel and chopped them. Do not use the tip & tail of bhindi.
Kokam: To make bhindi/okra less sticky I am using 6-7 petels of kokam here. If kokam is not available, use 1 teaspoon of raw mango powder also known as Amchur Powder
Spices: To make this Maharashtrian style bhindi bhaji we are going to use goda masala, along with red chilli powder, turmeric powder and hing (asafoetida).
*Goda masala is easily available at any Indian grocery store, but in case you do not find it, you may use 1 teaspoon of cumin powder (jeera powder) & 1 tablespoon of coriander powder (dhania powder) instead.
Seasonings: I have used 1 teaspoon of sugar and salt to taste.
Oil: For cooking.
Tips on making bhindi less sticky
Always make sure to dry bhindi/okra properly with a kitchen towel after washing.
Use a souring agent like kokam, amchur powder (Dry Mango Powder), lemon juice or tamarind pulp. The souring agent is a real key in making this okra less sticky.
Never add water while cooking okra/bhindi and never cover and cook. If covered while cooking, it loses its green colour and makes the bhindi/okra soggy.
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How to make bhindi bhaji (Maharashtrian Style) / Okra stir fry veggie
- Wash and pat dry okra / bhindi. Chop them into medium roundels.
- Now in a thick bottom kadhai / pan (preferably non-stick) heat 2 tablespoons of oil. Add mustard seeds and let them crackle.
- Add hing (asafoetida) and finely chopped onion and stir well.
- Saute onions for about 5 minutes.
- Add chopped bhindi / okara and mix well.
- Add 5-6 kokam petals.
- Now without covering the vegetable, cook bhindi / okra on low to medium flame till it has soften.
- Once bhindi is half cooked, add red chilli powder, goda masala or(1 tsp cumin powder & 1 tablespoon coriander powder), sugar and salt.
- Mix everything well.
- Cook bhindi / okra on a low to medium flame till it is perfectly cooked. Now if you are using raw mango powder or lemon juice add it right now just before switching off the flame.
- Flavourful vegan bhindi bhaji / okra stir fry is ready.
- Serve with a flatbread of your choice or along with dal rice.
Note:
If you do not have Maharashtrian goda masala then use coriander powder and cumin powder instead.
If kokam is not available, use amchur powder (dry mango powder), tamarind pulp or lemon juice instead.
If using raw mango powder or lemon juice, then add these just before switching off the flame.
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Recipe Card
Bhindi Bhaji – Maharashtrian Style (Okra Stir Fry)
Ingredients
- 500 gms Bhindi / Okra / Bhendi
- 1 teaspoon Mustard Seeds
- 1/4th teaspoon Hing (Asafoetida)
- 1 Onion, finely chopped o
- 5-6 Kokam Petels or 1/2 tablespoon raw mango powder
- 1 tablespoon Goda Masala
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Sugar
- Salt to taste
- 2 tablespoons Oil
Instructions
- Wash and pat dry okra / bhindi. Chop them into medium roundles.
- Now in a thick bottom kadhai / pan (preferably non-stick) heat 2 tablespoons of oil. Add mustard seeds and let them crackle.
- Add turmeric powder, hing (asafoetida) along with finely chopped onion and stir well.
- Saute onions for about 5 minutes. Add chopped bhindi / okara and mix well.
- Now without covering the vegetable, cook bhindi / okra on low to medium flame for about 5-7 minutes.
- After 5-7 minutes, add spices and seasoning that is red chilli powder, goda masala or(1 tsp cumin powder & 1 tablespoon coriander powder), sugar and salt. If you are using kokam petals, then add the kokam now.
- Cook bhindi / okra on a low to medium flame till it is perfectly cooked. Now if you are using raw mango powder or lemon juice add it right now just before switching off the flame and mix well.
- Flavourful vegan bhindi bhaji / okra stir fry is ready.
- Serve with a flatbread of your choice or along with dal rice.
