North Indian

Bhindi Fry

5/5 - (115 votes)

Bhindi Fry is stir fried okra that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. Bhindi or okra is very known vegetable found in every part of India. Preparation of bhindi is different in different states. Here I am going to share North Indian version of it which is very famous in almost every house. This is very easy and perfect recipe which you can even carry in your lunch box. This goes perfect with roti or paratha.

Preparation Time: 10mins  ∏  Cooking Time: 20mins  ∏  Servings:2-3

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm


  • cup (or 250 gm) bhindi (chopped in round slices)
  • 2 medium size onion chopped in thin slices
  • 2-3 green chilly (slits)
  • 1/2 teaspoon grated (or paste) garlic
  • 1/2 teaspoon grated (or paste) ginger
  • Coriander leaves – fistful (finely chopped)
  • 1 teaspoon turmeric (haldi) powder
  • 1 teaspoon kashmiri red chilly powder
  • 1/2 teaspoon cumin seed (Jeera)
  • 1/2 teaspoon amchoor (dry mango) powder
  • Salt as per taste
  • 3-4 teaspoon Mustard (or vegetable) oil


How to make Bhindi Fry:

Step1: Wash bhindi and make it dry. Remove its both end and cut into round slices. Turn on flame and heat a pan. Then add oil and let it heat, now add cumin seed and fry it for a 20-30seconds on medium flame. Now lower the flame and add slit green chilly, turmeric and red chilly powder, mix it well with the oil, saute it for 2-3 seconds.

Add grated ginger and garlic (you can also use ginger-garlic paste), saute it for 10 seconds till the raw aroma of garlic goes away.


Step2: Add chopped bhindi and mix it well with masala. Then add salt as per your taste. On low-medium flame we will fry the bhindi till it is half cooked, keep stirring in between and don’t cover the pan.

Step3: Once Bhindi is half cooked add chopped onion and fry it on low-medium flame till the onion are soft and cooked, keep stirring in between.

Step5: Once onion turns soft, add amchoor powder and mix it well with bhindi. Make sure not to use spoon much as it will break bhindi pieces. Bhindi is ready but if you like it crispy then fry it for additional 3-4 minutes on high flame, keep stirring continuously to make the outer layer more crispy.


Bhindi fry is ready. Garnish it with fresh coriander leaves. Serve it with roti or paratha along with daal.

Bhindi Fry



  1. Thanks for serving all Indian cuisine at one place… Its one harbour for Indian food lovers who want to become proficient in savour recipes,specially a tenderfooter like me. Awaiting for many more Indian tadka (dishes) to relish us.



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