Sauteed Okra | Bhindi ki Sabzi

Sauteed okra or bhindi sabzi in white bowl.

5 from 6 votes

Sauteed Okra | Bhindi ki Sabzi

Indian style sauteed okra, or Bhindi ki Sabzi, is made by sauteing onions and okra (ladies' fingers) in oil with a few simple spices. This easy vegetable side dish also cooks up quickly and is guaranteed to be slime-free.

Prep Time10

Cook Time20

Total Time30

Course: Vegetable side

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 107kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Wok with lid or wide skillet

Ingredients

¾ pound okra (bhindi/bhendi/vendakka. Cut into ¼-inch rounds)
2 tablespoon avocado oil or any neutral oil
1 teaspoon black mustard seeds (rai/mohri/kadagu)
2 sprigs curry leaves (kadi patta)
2 dry red chili peppers (or use 1 teaspoon red pepper flakes)
1 medium onion (finely chopped)
Salt to taste

Optional ingredients

¼ teaspoon asafetida (hing/perungayam)
5-6 kokum

US Customary - Metric

Instructions

Heat the oil in a wok or a wide skillet. Add to it the mustard seeds and wait for them to sputter and crackle.
Add the asafetida, if using, followed by the red chili peppers and curry leaves. Saute quickly for about 30 seconds.
Add the onions with about half a teaspoon salt and saute them for a couple of minutes until translucent but not brown.
Add the chopped okra to the wok and mix it in. Saute it for a couple of minutes over medium heat. You will immediately see the okra release slimy threads, but don't panic. It's going to do that at first.
Next cover the wok with a tight lid and turn the heat to low. Let the okra cook until tender, stirring a few times in between.
As soon as the okra is tender, but not mushy, remove the lid and continue to stir-fry the okra over medium heat. You will see the sliminess disappear and the okra at the bottom will get golden-brown spots. Stir the okra, giving all the pieces a chance to bask in the glorious heat. Be careful as you move the okra around in the pan as you don't want to mash them (remember they are already tender!)
Add more salt if needed and turn off the heat.

Notes

This method works best with fresh okra. But if frozen okra is all you can find you can still use this method. The okra will be slimier to begin with and likely won't crisp up as nicely, but should be perfectly tasty.
You can refrigerate the sabzi for up to four days. For longer storage freeze in an airtight container for up to three months. Thaw and reheat before serving.

Nutrition