This page been viewed 26901 times

 Top 10 Bhindi Recipes

  Last Updated : Jul 28,2018

5/5 stars      1 REVIEW

Top 10 Bhindi Recipes

Any time of the year, any time of the day, walk into a vegetable market and you will find Bindi readily greeting you. Also known as ladies finger, bhindi is available throughout the year at affordable prices, and is a very popular vegetable in India. Being quite tasty, it is much loved by kids and adults alike. A healthy vegetable, kids are often made to eat it saying ‘It will help you do well in exams!’ and kids don’t mind at all, because it is tasty anyway!

Although it appears to be a bit sticky while cutting and during cooking also, bhindi becomes okay after cooking if prepared the right way. Green in colour and long, with an attractive ridged skin, bhindi looks nice on the table, whether sautéed or fried or added to dishes like raitas and kadhis. You can make a lot of dishes using bhindi, ranging from starters and pickles to subzis, both simple and elaborate. In some of the recipes, the bhindi is cooked plain, while it others it is stuffed with masalas or cooked using curds.

Top 10 Bhindi Recipes

  Top 10 Indian Bhindi Recipes
1. Sukhi Bhindi
2. Stuffed Bhindi with Paneer
3. Pyazwali Bhindi
4. Crispy Masala Bhindi
5. Bhinda Ni Kadhi
6. Achaari Dahi Bhindi
7. Bhindi Raita
8. Bhindi Til ka Achaar
9. Bhindi Mappas
10. Bhindi in Peanut Masala

Have a go at our favourite bhindi creations, ranging from Stuffed Bhindi with Paneer to Sukhi Bhindi and Crispy Masala Bhindi. Tease your taste buds with flavour-packed treats like the Achaari Dahi Bhindi and Bhindi Til ka Achaar , or soothe yourself after a tired day, with a homely dish like Bhindi Ni Kadhi or Bhindi Raita. If you yearn for more of bhindi, head straight to our website and you will find many more treasures.

Happy Cooking!

top 10 bhindi recipes

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.
It is common to stuff bhindi with besan and masala powders. But, you can give the popular dish a twist by stuffing it with paneer instead. By using low-fat paneer, you can ensure guilt-free dining too! What makes the Stuffed Bhindi with Paneer all the more delightful is the thoughtful combination of spices, tomatoes and onions, which makes the dish extremely aromatic and tasty.
 by Tarla Dalal
Mostly, ladies finger is sautéed in lots of oil or deep-fried before adding to various recipes. If you are a bhindi fan, but have been avoiding the vegetable for this reason, Pyazwali Bhindi will come as a pleasant surprise to you. Here, the ladies finger is cooked in minimal oil to suit the needs of those with acidity. It is combined with flavour-packed ingredients like onions, ginger, green chillies and aromatic seeds like cumin and nigella, to get a finger-licking recipe! Onions are very effective in combating acidity, so include it frequently in your diet. Try other stomach-friendly subzis like Kaddu ka Bharta and Avial .
 by Tarla Dalal
Thinly sliced ladies finger is crisped to perfection and laced with chaat masala and chilli powder. The outcome is crunchy and tasty crispy bhindi, a perfect cocktail snack. You will love the mild spiciness of this snack, which enhances rather than hide the natural flavour of the bhindi.
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
A double-tangy subzi with the combined sourness of curds and tomatoes, perked up with a wide assortment of seeds and spice powders, which give it a super peppy flavour and aroma too. The ladies finger is sliced and shallow-fried before preparing the gravy, so that it has a nice texture and does not end up gooey, which sometimes happens when you add bhindi to a dish without sautéing it properly. Serve hot with any roti of your choice.
 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.
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 .
 by Tarla Dalal
Roasted and coarsely crushed peanuts transforms the humble bhindi into a connoisseur's delight. It imparts a crunchy texture and nutty flavour, which is sure to be loved by young and old alike. The amchur powder is a must in this recipe as it peps up the bhindi in peanut masala with its tangy touch.
Subscribe to the free food mailer


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.