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Okra Curry on a white plate

Bhindi - Okra (Ladyfinger) Curry

This Pakistani/Indian bhindi recipe consists of stir-fried okra enveloped in a savory onion and tomato curry. This is a quick and easy, naturally vegan curry that's been tested-and-perfected to ensure a perfectly balanced, unforgettable taste.
Course Main Course
Cuisine Indian, Pakistani
Keyword bhindi masala, bhindi pyaaz, okra curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 190kcal


  • 1/4 cup neutral oil (such as grapeseed or avocado) plus more, as needed
  • 1 lb okra
  • 1 large (or 2 small) (300 g) onions thinly sliced
  • 2-3 garlic cloves, crushed (optional)
  • 1 tsp crushed ginger (optional)
  • 2 medium (200-225 g) tomatoes cubed
  • 1 tsp salt or to taste
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4-1/2 tsp red chili powder
  • 1-2 green chili peppers stems removed and sliced
  • 1-2 tbsp chopped cilantro for garnish (optional)
  • 1/2 tsp freshly squeezed lemon juice optional


  • Wash and dry the okra. Chop the okra into 1/2-3/4 inch pieces, discarding the stems. The easiest way to do this is to line a few of them up and cut them at the same time. Sprinkle up to 1/4 tsp salt on the okra and mix. Set aside.
  • Heat a skillet over medium-high heat and add the oil. Once hot, add half of the chopped okra. Stir-fry the okra, in two batches, for about 4 minutes or until the slime disappears and the okra starts to crisp. I like to sprinkle a bit more salt on the okra here. Use a slotted spoon to remove the okra from the pan and set it aside. Remove the pan from heat, and wipe clean to remove any excess seeds, if needed.
  • Heat another 2 tbsp of oil over high heat and add the onions. Sauté until the onions turn golden, about 10 minutes. If the onions start sticking to the bottom of the pan, deglaze with a tablespoon or 2 of water. And add the garlic and ginger, if using, and sauté for 30 seconds. Add the cubed tomatoes and cook until the tomatoes soften, about 3 minutes. Add the remaining 3/4 tsp salt, cumin seeds and spice powders (coriander, cumin, turmeric and red chili). Mix well and add the fried okra and green chili pepper. Sauté for a minute or two.
  • Lower the heat and allow the okra to simmer for a few minutes, stirring occasionally. Garnish with cilantro and a squeeze of lemon, if desired. This dry curry is typically served with roti, naan, or other bread but can also be eaten as a side with rice.



Calories: 190kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 543mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1374IU | Vitamin C: 37mg | Calcium: 121mg | Iron: 2mg