This page been viewed 2719 times

 Top 10 Bhindi Recipes

  Last Updated : Jul 13,2018

Top 10 Bhindi Recipes

Ladies finger also known as okra, commonly popular as bhindi is a much-loved vegetable by children. The ladies finger may be cut into round pieces or sliced into 4 halves or maybe put the whole in a mix vegetable subji. It is easily available in all vegetable market and the taste is very specific to the vegetable. 

You can fry the bhindi and savour it as a starter. This Crispy Okra tossed with ingredients like spring onions, ginger, garlic and soya sauce makes a drool-worthy oriental appetizer. The sticky property of bhindi along with besan and other ingredients can transform into crispy, lip-smacking Bhindi Pakora. Sprinkle a dash of chaat masala on these yummy pakoras and savour hot with tea.

Bhindi can be cooked as a subji, a part of the main course. It can be relished with phulkas or rotis and also be had with plain rice and dal. Rajasthan has a scarcity of water hence, they prefer using buttermilk, milk in their preparation. Dahi Bhindi Ki Subji is a Rajasthani delicacy which is extremely sumptuous and low in calorie. You can even marinate the bhindi in a blended paste and tawa fry to make wonderful Bhindi Masala. 

Bhindi is also an evergreen favourite of the Syrian Christians in Kerala. They make a coconut based gravy with an assortment of pungent ingredients like ginger, garlic, curry leaves, etc to create Bhindi Mappas, an aromatic gravy. 

Apart from making sabzi, Gujarati's even use okra to make kadhi. Bhinda ni kadhi is an authentic Gujarati recipe. It can be relished hot with rotla or khichdi. Stuffed Bhindi Sambhariya is another authentic Gujarati dish where ladies finger is cooked with a stuffing of roasted besan and spice powders. It is spicy, tangy and sweet in flavour. 

After seeing the wide variety of dishes made using bhindi in various regions, it is time to explore how North Indian's do it. Sukhi Bhindi is a semi-dry sabzi made by deep-frying bhindi to make it crisp and crunchy and tossed in masala. It is very popular in Punjab

Bhindi Til ka Achaar and Bhindi Raita are some popular accompaniments made by using okra.

top 10 bhindi recipes

 by Tarla Dalal
You will love this dish irrespective of whether you usually like bhindi or not. Slit okra is coated with cornflour and deep-fried to an excitingly crisp texture, before being tossed with lip-smacking ingredients like spring onions, ginger, garlic and soya sauce that simply make you drool with their strong Oriental flavour. Serve the Crispy Okra immediately to retain its crispness and enjoy the best flavours too. You might have to fry the bhindi for quite some time to get the crispy texture, but the outcome is worth your patience. Serve as Starters / Snacks or as a side dish to the Main Course .
 by Tarla Dalal
Bhindi has a property that not many people know to exploit to their advantage. The seemingly sticky vegetable is capable of lending a crisp texture to many snacks. Even today, in Tamil Nadu you will find some knowledgeable people adding a handful of chopped bhindi to their dosa batter to get a charming golden colour and exciting crispness. Here, we make use of that same property of bhindi to make a crunchy and tasty Bhindi Pakora. This unusual recipe tastes too good and is sure to win over many hearts. The success of this pakora lies in how well you make the dough without using any water. You need to press and squeeze the dough while mixing so that a little bit of oil and the stickiness of bhindi are enough to bind the flours together. Once deep-fried, sprinkle a dash of chaat masala on these yummy pakoras and serve hot with tea. You can also try other pakoras like the Gobi Pakora or Paneer Pakoda .
 by Tarla Dalal
Here's a great way to enjoy a Rajasthani delicacy that is simply sumptuous and low in calories. Choose young and tender bhindis for this recipe that will cook quickly. Above all, the rich and fascinating aroma is so tempting that you won't feel that you're eating low calorie food.
 by Tarla Dalal
Bhindi Masala always brings to mind a yummy dish, literally floating in oil! Free yourself from the calorie scare with this innovative zero-oil recipe for Bhindi Masala. Despite not having any oil, your favourite dish is as tasty as ever, as the bhindi is stuffed with a mouth-watering mixture of spices and spice powders. A generous amount of coriander is added to the stuffing mix, to get a really invigorating flavour! As this recipe has no oil, you have to be careful when cooking the ladies finger, as they might get burnt if you don't turn them over at the right time. With its awesome taste and texture, this oil-free Bhindi Masala is a wonderful way to top up on folic acid, which is crucial for healthy brain functioning. Enjoy it hot and fresh with rotis or parathas . Try to have it immediately, and avoid reheating, as the bhindi might get dry.
An evergreen favourite of the Syrian Christians in Kerala, Bhindi Mappas features sautéed bhindi in aromatic coconut milk gravy. Although the bhindi does take some time to cook, this recipe is otherwise quite easy as it makes use of everyday ingredients and simple cooking methods. An assortment of pungent ingredients like ginger, garlic, curry leaves, etc., perk up the coconut milk, turning it from a mellow ingredient into a mouth-watering gravy for the ladies finger. Serve with plain rice . You can also try other Kerala style variants of bhindi like Dahi Bhindi or Bhindi Onion Stir Fry .
The versatile ladies finger is used widely in Gujarati cuisine, in many dry as well as gravy recipes. Here we present, Bhinda ni Kadhi, where ladies finger mingles with the traditional kadhi. As a slight variation to this recipe, you can add sliced and sautéed onions and tomatoes to the kadhi. Slightly thicken this by adding a little more besan and serve with Rotlas or Jowar Bajra Garlic Roti .
 by Tarla Dalal
For a taste of authentic Gujarati cuisine, have a go at the Stuffed Bhindi Sambhariya. Ladies finger, cooked with a stuffing of roasted besan and spice powders, the Stuffed Bhindi Sambhariya has a very different taste, which leaves a lingering warmth on your palate. Its spicy, tangy and sweet flavour goes very well with rotis. You can also enjoy it with rice and dal. Nevertheless, it is made only with common ingredients and is quite easy to make. Just make sure that you remember to stir the stuffed bhindi once in a while, at least four or five times so that the besan does not burn. You can also try your hand at other recipes like the Bhindi Kali Mirch and Bhindi Do Pyaza .
Bhindi also called okra or ladies finger has acquired an exotic image in the west, but in fact this is one of the most commonly consumed vegetable in India. The Punjabis love their bhindi and eat it in every form, fried curries and stuffed. Here this delicious vegetable has been deep-fried, making it crisp and crunchy and then tossed in a semi dry masala before serving. Serve sukhi bhindi with some Punjabi Dals / Kadhis and Cooked Rice.
 by Tarla Dalal
Many people are afraid of using ladies finger in a raita as they think it will get gooey. But, you will pleasantly surprised to see that it is a best-fit for raitas... you just need to know the right way of including it. Deep-fried ladies finger, when added to curds and seasoned with spice powders and black salt, results in a tongue-tickling Bhindi Raita, which is so fabulous, it might overshadow even the subzis and kadhis that are part of the main course ! Serve this Bhindi Raita immediately on preparation to enjoy the crispness of the deep-fried bhindi. Good to serve with rice delicacies like pulaos and biryanis or with just plain parathas or theplas .
 by Tarla Dalal
This is one of the rarer pickles, not seen often. Crisp ladies fingers coated with sesame seeds along with pickling spices and mustard oil. Lemon juice added to the bhindi removes its stickiness and leaves it tart and crisp. Serve it as soon as it is prepared to enjoy the clean and fresh flavours of this pickle.
Subscribe to the free food mailer

World Heart Day

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email
Rate and review this recipe and get 15 days FREE bonus membership!

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with, the accounts will be merged. If the respective id is not registered, a new account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.