Saturday, September 8, 2012

Bhindi (okra) curry

Bhindi is also known as okra or lady’s finger. This is one of my favourite vegetable. But, I know a lot of people who dislike this vegetable because of the mucilage (that sticky element that it oozes when okra is cut and it comes in contact with water). Apparently, this mucilage has antioxidant properties and is also good for diabetic patients.

I have noticed that when these okras are cut horizontally, the gooey substance, oozes out more while cooking.  But when you cut them lengthwise, then this problem does not arise. I am sure many of you may be aware of this and there may be some scientific reason for this. If anyone of you knows about it, please enlighten me.

I learnt this recipe from one of my aunts some years back and I prepare it quite often. Its simple easy and tasty too. Similar preparation can be made by substituting okra with eggplant/brinjal. 

You can also check out the earlier recipes of Bhendekayi Gojju and Stuffed okra

 Bhindi curry 11


Bhindi (lady fingers)
250 gms
Onion (sliced)
Garlic chopped (optional)
5-6 cloves
Udad Dal ( split black gram)
2 tsps
Mustard seeds
1 tsp
Jeera (cumin) seeds
1 tsp
Turmeric powder
½ tsp
Chilly powder
1-2 tsps
Curry leaves
1 sprig
Tamarind water
2 tbsps
As per taste
For Garnish

Freshly grated coconut
1 tbsp
Chopped coriander leaves
1 tbsp


Okras cut lengthwise

  1. Wash the okras and wipe them dry with a kitchen towel. Cut off the edges. Halve it and cut each halve lengthwise and keep it aside.
  2. Heat oil in a pan on a moderate flame. Add to it udad dal, mustard seeds and jeera. Once the mustard seeds start spluttering, and the sliced onions, chopped garlic, curry leaves, turmeric powder and chilly powder. Stir fry it till the onions are lightly browned.
  3. Add the cut okras, mix well and stir fry it again till the okras have slightly wilted. Sprinkle a little water if necessary to avoid it being burnt or sticking to the pan.
  4. Next add salt and tamarind water and let it cook in the masala for 2-3 minutes. Switch off the gas and garnish it with freshly grated coconut and chopped coriander leaves.
  5. Serve hot.
Sliced onions and garlic being stir fried
Seasoning in process

Curry almost done

Cut okras added and being stir-fried

Preparation time: 20 mins
Cooking time:      20-25 mins
Serves: 2

  • This is a semi dry curry and goes well with curd rice or rice and dal.
  • It tastes good with chapattis too.


  1. I wish I had seen this in the morning. I made an ordinary bhendi fry. This could have made it different. I seem to be missing some posts in my reading list. I guess it is easier to subscribe and keep up to date

  2. I was thinking of making bhindi today and visited your post. Looks like its a signal :)) nice preparation!

  3. Hi Shobha, I love bhindi so thumbs up for this recipe. Thanks for your encouraging comments on my tutorial. Love.

  4. Glad to follow you shoba!Using tamarind for this recipe is new to me. looks delicious!

  5. New recipe to me ..I love okra and will try soon.Thanks for the post.

  6. its true that when you cut lengthwise, the stickiness is much lesser....

    okra also has good magnesium which is good for our body..

    glad to follow you

  7. wow my daughter's fav,loved the recipe...

  8. Delicious & a tasty curry!!
    Prathima Rao
    Prats Corner