Spicy Okra Recipe (Bhindi)

Ready to make meal planning a breeze? Try this simple and mouthwatering 20-minute okra recipe (Bhindi). An all-time favourite Indian and Pakistani dish, this recipe is bursting with nutrition and flavor. If you're tired of eating the same 'ol veggies, this has your name written all over it!

This lip-smacking Indian/Pakistani okra dish is the perfect accompaniment to all kinds of meals. In fact, it's a meal in itself, that pairs perfectly with roti, paratha, rice or daal. My new food crush? Quinoa - it's a match made in heaven with a dollop of my herb and avocado chutney.

This okra recipe is cooked in a simple medley of fresh tomato and onion with paprika, cumin, lemon and cilantro - this one will make your taste buds dance. The hot kick from the green chilli is, of course, optional.

What is Okra?

Okra also known as 'ladies fingers' is an edible plant that's part of the mallow family. It can be eaten raw, be pickled or cooked and is often added to stews, curries, and salads.

Okra is also well known for having goo or slime inside it which is referred to as mucilage. It's not uncommon in plants and is also found in aleo vera, cacti and kelp. Although it's not uncommon in plants it's not something you see in most everyday vegetables which is why I think, people are put off cooking with it.

How to Reduce the Slime When Cooking Okra?

I saute the okra in oil over a high heat which really helps reduce the slime. If you pickle the okra in vinegar this will also reduce the slime and another option is to soak the okra in water for 5-10 minutes before using although I don't recommend doing this if you are cooking them in hot oil.

This okra recipe is cooked in a simple medley of fresh tomato and onion with paprika, cumin, lemon and cilantro - this one will make your taste buds dance. The hot kick from the green chilli is, of course, optional.

Ok, for starters, I’d love to hear what your favourite side dish is. Share with me in the comments below or send me an email. Even better, why not just talk food?! I'd love to hear what you'd like to see on the site. What's your all-time favourite recipe? Is there any food you can't live without? As you can see, food is my favourite topic 🙂

Lets get back to this desi~licous okra dish, aka Bhindi…

How to cook the best Okra recipe - step by step

Here are my top tips to make the best bhindi dish.

Tips to make the best Bhindi recipe

• I use frozen okra straight out of the freezer. Do not thaw.
• Saute the okra in oil on high heat. This will help to soak the excess water and prevent slime. Keep a close eye and stir often to prevent burning. This one needs serious TLC.
• You can add potatoes to this dish which is how my grandma used to make it. It's more filling.
• Serve with chapati, rice, dal, quinoa, or potatoes with a side salad to create a hearty and balanced meal.

For more delicious dishes try;

• Easy Restaurant Style Baingan Bharta (Roasted Eggplant)
• Spicy Lauki (Opo Squash) Soup
• Slow Cooker Black Eyed Beans Curry (Lobia) 
• Mixed Grilled Vegetables

When was the last time you tried something new?

What are your favourite go-to side dishes?

If you try this okra recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and twitter!  Can't wait to see your photos.

Okra Recipe (Bhindi)

Author Shahzadi Devje

5 from 6 votes

Print Pin

Ready to make meal planning a breeze? Try this simple and mouthwatering 20-minute okra recipe (Bhindi). An all-time favourite Indian and Pakistani dish, this recipe is bursting with nutrition and flavor. If you're tired of eating the same 'ol veggies, this has your name written all over it!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Appetizer, Main, Side

Cuisine Desi, ethnic, Indian, pakistani, South Asian

Servings: 3 people

Ingredients

• ▢ 1 tbsp olive oil extra virgin
• ▢ 1 onion medium, thinly sliced
• ▢ 340 g okra frozen, pre-cut
• ▢ 1 tsp salt
• ▢ 1 tsp paprika
• ▢ 1 tsp cumin powder
• ▢ 1 chili green, washed, finely chopped
• ▢ 1 tomato medium, washed, diced in medium cubes
• ▢ 2 tbsp lemon juice of fresh lemon
• ▢ ½ cup cilantro fresh, washed, finely chopped

Instructions

• In medium pan, heat oil and fry onions until lightly golden.
• Saute okra on high heat for 5 to 7 mins. Stir often to prevent burning.
• Reduce heat and add dry spices, chilli and tomato. Stir well to coat okra.
• Cover and simmer for 5 minutes.
• Once cooked, pour lemon juice over okra and garnish with cilantro. Enjoy hot.

Notes

• I use frozen okra straight out of the freezer. Do not thaw.
• Saute the okra in oil on high heat. This will help to soak the excess water and prevent slime. Keep a close eye and stir often to prevent burning. This one needs serious TLC.
• You can add potatoes to this dish which is how my grandma used to make it. It's more filling.
• Serve with chapati, rice, dal, quinoa, or potatoes with a side salad to create a hearty and balanced meal.

Nutrition Facts

Okra Recipe (Bhindi)

Amount Per Serving

Calories 101 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 789mg33%

Potassium 496mg14%

Carbohydrates 12g4%

Fiber 5g20%

Sugar 3g3%

Protein 3g6%

Vitamin A 1350IU27%

Vitamin C 50.3mg61%

Calcium 110mg11%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

Please note the nutritional analysis values are estimates and suggestions. This nutrition facts table does not know your life - your body, including your hunger and satiety cues, change daily. It's okay to eat more or less. Say no to food guilt and instead embrace mindful eating.

Shahzadi Devje

Shahzadi is an award-winning registered dietitian (RD) regulated by the College of Dietitians of Ontario and certified diabetes educator (CDE), approved by the Canadian Diabetes Educator Certification Board. A YouTuber and notorious foodie, she's dedicated to helping you end your cooking wars, transform your health, and be the best version of yourself! Shahzadi is an on-air nutrition expert for CTV Your Morning and a regular contributor for Global News and other national media outlets.