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Written by Yorky   
 Bhindi Bhaji

Bhindi Bhaji



  •  450g Okra
  • 2tbsp Vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, crushed
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1/2 tsp ground turmeric
  • 150g tomoatoes, chopped
  • Salt, to taste 


Top and tail the okra and cut into 25mm lengths. Soak in cold water for 30 minutes.

Heat the oil in a wok. Fry the onions and garlic for around 3-4 minutes until the onions are transparent. Add the spices and stir fry for 3 more minutes, adding a little water if the spices start to burn. Add the tomatoes and continue to fry for two more minutes. 

Drain and rinse the okra in 2 or three changes of water. Add the okra and salt to the wok and simmer for 8-10 minutes or until the okra is cooked through. 

Serve hot.

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