Okra Stir Fry (Bhindi ki sabzi)

​This recipe might sound very unusual and counterintuitive to a lot of Indians that have been cooking Okra/bhindi for a long time.

This is really a low-touch and over-simplified and nutritious/healthy version of Okra stir fry using traditional Indian spices.

The key is that I add everything within the first 5 minutes of cooking and then cook the stir fry uncovered (just like stir fry's should be prepared).

The end result is just a heavenly accompaniment to your Rotis!


  • ​Okra chopped and ends trimmed (see pictures) - 6 cups
  • ​Onion (preferably red onion) finely chopped - 3 cups
  • ​1 Jalapeño or 3 green chilies, thinly slice lengthwise - (can reduce the quantity per taste)
  • ​Cumin seeds - 1 tsp
  • ​Mustard seeds - 1/2 tsp
  • ​Nigella seeds (Kalounji) - 1/2 tsp (optional)
  • ​Fenugreek seeds - 1/4 tsp (optional)
  • ​Asafoetida - 1 pinch (optional)
  • ​Dried Raw mango Slices (Aam ki khatai) 3 pieces
  • ​Turmeric - 1/2 tsp
  • ​Cayenne pepper - 1/2 tsp (or less as per taste)
  • ​Olive oil - 3 tbsp
  • ​Salt - to taste (i eat less salt so I use about 1/4 tsp)


  • 1
    ​Heat oil in a wide non-stick pan over medium-high heat.
  • 2
    ​Add cumin, mustard, nigella, fenugreek, and asafoetida. You should hear the spices sizzle and also release the nice aroma!
  • 3
    ​Immediately add onion, green chilies (or Jalapeño), okra and raw mango slices and mix evenly.
  • 4
    ​Leave for about 5 minutes and then add salt, cayenne pepper and turmeric and mix well again.
  • 5
    ​Cook uncovered stirring every 5 minutes until all the okra slime evaporates! Should take about 20 minutes. **this step is extremely important, otherwise, okra does get really slimy and yuck
  • 6
    ​Turn the heat off and garnish with cilantro

​Serve hot as a side with roti or 1/3 cup cooked steamed white rice.

A great protein pairing for this will be Roasted Chicken or Pan-seared Fish.

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