Bhendyachi bhaji or Bhindi sabji. A lovely vegetable with Ladiesfinger aka Okra

  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 20m

Bhindi or Bhendi as they are called in India, ladiesfinger is a much loved vegetable in Indian cuisine and is used in a variety of dishes.

It is so popular that it is even served at wedding dinners. This particular recipe is a very Konkani recipe, my Mum’s recipe, flavours that take me back home.


  • Bhindi. Okra- 250 gm
  • Onion, finely chopped- 1/4 cup
  • Turmeric powder- 1/4 tsp
  • Chilli powder- 1/2 tsp
  • Kokum (2) / amchur powder- 1/4 tsp
  • Potatoes, cubed- 1/2 cup
  • Coriander- to garnish
  • Mustard seeds- 1 tsp
  • Asafoetida (Hing)- 1 pinch
  • Coconut, grated- for garnish
  • Curry leaves- optional
  • Salt- to taste


Tastes best with rotis and parathas.


Step 1

Wash and dry the okra very well. My mum used to lay them out on a tea-towel to dry. Drying them is important to prevent them from getting so slimy.

Step 2

Now cut into 1/2 inch roundels. Chop the onion really fine. Chop the coriander.

Step 3

Heat oil. When hot, add in the mustard seeds. Add hing. Add curry leaves.

Step 4

Add in the onion. Fry for 1-2 minutes until soft. Add the potatoes. Add the salt. Mix well .

Step 5

Add salt, turmeric powder and chilli powder. Add in the chopped vegetable. Mix well.

Step 6

Fry for a few minutes.

Step 7

If adding amchur powder or kokum, add it now. REmember not to cover this vegetable ever while cooking, otherwise you will get the most slimy mess ever.

Step 8

Keep stirring once in a while till you have a nice crispy vegetable and everythign is properly cooked.

Step 9

Serve hot garnished with coconut and coriander.

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