A simple sauteed bhindi ki sabzi with cumin seeds, whole red chillies. Pairs beautifully with chapati and dahi or some daal chawal.
Simple Sabzis
Pakistani food tends to be dominated by carnivorous dishes. When we think of it we think of Biryani, Haleem, and Nihari. As a result our wide range of simple sabzis and daals tends to be overlooked. Be it the ubiquitous Aloo Gobi or an Achari Aloo, there are many Pakistani vegetable dishes.
This blog has four recipes for bhindi alone: this drier bhindi ki sabzi, the richer bhindi masala, a tangy achari bhindi and a kurkuri (crunchy) bhindi.
Bhindi is the clear star of each, but a differing treatment leads to the differing results. This simple bhindi sabzi is where the bhindi firmly takes center stage. It is one of the first things I learnt how to cook and a recipe I lean on regularly.
Kinds of Bhindi
There are two varieties of bhindi and they cook fairly differently. When possible please try to get Indian or Pakistani bhindi!
Ingredients
This Pakistani Bhindi ki Sabzi is so straightforward and as long as I have bhindi I can make it.
Step by Bhindi ki Sabzi Recipe
This easy Bhindi recipe rests on two things: bhindi that is well cooked (neither slimy nor mushy) and well seasoned. Fortunately both those things are easy enough to do.
I say this now, but when I was a novice cook I made one mashed bhindi too many.
We start by heating the pan and adding some oil on medium to medium high heat. To that you'll add cumin seeds and whole red chillies and let them sizzle and release their flavour. Then simply stir in your okra, salt, and chilli flakes.
Let your bhindi cook for a few minutes, then stir, and let it cook for another 5 minutes, before stirring again. Letting it cook uncovered (or even partially covered) helps the gumminess cook out. Stirring infrequently allows the gumminess to cook out without you breaking the tender bhindi. It will go from the picture on the left to the one on the right.
At this point (about 15-18 minutes in) your bhindi is totally done. However, I personally like it with a little bit more chew/colour/crunch so I saute a few minutes more on high heat (once again stirring infrequently).
What to Serve with Bhindi
Made this recipe? Rate it below and tag me in your recreations on Instagram @flourandspiceblog!
Bhindi ki Sabzi
Ingredients
- 1 lb Okra
- 3-4 dried whole red chillies
- ½ tsp cumin seeds
- ½-¾ red chilli flakes
- ¾-1 salt
- Oil for cooking a little less than ¼ cup
Instructions
- Slice the okra into ½ cm coins.
- Heat oil in a saucepan, when it shimmers add the cumin seeds and dried whole red chillies
- Add the the salt and the chilli flakes to the oil, then add the okra and stir deftly to coat well.
- Cook uncovered on medium heat, stirring it every 5-6 minutes, the bhindi will darken, and cook through in 15-18 minutes for soft tender bhindi.
- For a darker bhindi with more of a chew turn the heat up and saute a few more minutes until it's to your desired doneness. Adjust seasoning.
Sheryl @Mama's Gotta Bake says
I have never used okra as an ingredient before, I love your recipe and will give it a try!
sarahjmir says
Please do! I am sucker for Okra - including the cornmeal battered Southern style fried Okra .... yum!
mysimpledelights says
Ooooh yummy! Love this!
sarahjmir says
Thank you!!!
My Kitchen Moments says
One of favorite.. Especially the besan stuffed okra which is later fried is just yum!!
sarahjmir says
Wait. That sounds yum - do you have a recipe up for it? If not then you should 😉
My Kitchen Moments says
Yes, i have the recipe for it. Will put that recipe in my blog soon....
illcookyouwash says
I always like finding new okra recipes. For years I've disliked it because of the sliminess and overall look, but just like eggplant, I think repurposing the vegetable will make it perfect. Thanks for the recipe!
sarahjmir says
Have you ever tried cornmeal crusted fried okra? yum.
illcookyouwash says
No I haven't actually...seems like I'm totally missing out! lol
Salma says
I never liked okra growing up and it took adulthood to make me appreciate this vegetable. This recipe looks great!
sarahjmir says
It is a little...odd to say the least 🙂 Thanks for stopping by!
MyNinjaNaan says
Bhindi is also one of my favorite things to whip up when I'm in a hurry. And you're right, only a little seasoning is needed for these. Have you tried using frozen bhindi? After I discovered them there was no turning back lol.
sarahjmir says
I use it ALL the time! Except for this sabzi, I like this best with fresh bhindi - gives me the crisp chewy outer bits better than frozen
Allison (Spontaneous Tomato) says
Cute story 🙂 This looks soooo good! I wish I could have it for lunch...
sarahjmir says
Let me know if you're ever in Toronto... and I'll have you cook for me. JK 🙂
SyedaZ says
Sarah do you ever use frozen bhindi? I've got a ton stored in the freezer but I'm a bit nervous to cook with it because I have a sneeky feeling its going to become an ikky gooey mess (the question to follow might be: So then why the heck did you buy it?! Answer: Because it looked too convenient to not pick up!!) Any tips/changes to your recipe using frozen bhindi would be appreciated!
sarahjmir says
hahah I totally buy it - in fact when I am being my usual lazy self and making achari bhindi (in the archives, please dont judge me for the awful pic). For this kind of bhindi I use it too, but the texture isn't as nice as fresh bhindi. it's also a little less hardy so resist the urge to manhandle it (I am an incorrigible poker/prodder/stirrer), Good luck!
mbchronicles says
I tried this recipe https://www.youtube.com/watch?v=jlQeCWbvtP4&index=22&list=PLG4eAxT-5szsFPFyN1jJhSFwfO3t2SGjf for Okra / Bhindi Sabzi. The true flavour here comes from the dry mango powder (amchur). Hope you like it too.
Shabibi Khan says
Absolutely delicious!
I love bhindi and when I saw this I wanted to try it. A very simple recipe but oh so delicious. I almost finished it standing at the stove :). It's the perfect texture, heat and with no slime.
It's important to follow the instructions, I always added salt last but that would take longer to cook and also take longer for the sliminess to finish. Adding salt before the bhindi is the magic.
I will only make bhindi this way from now on!