Bhindi Bhaji

A part of my attempt at BIR (British Indian Restaurant) curries, Bhindi Bhaji is one of our favourite vegetable accompaniments.


serves: 2/3
preparation time: 10 mins
cooking time: 20 mins


  • 500g fresh okra
  • 2 medium onions, halved & finely sliced
  • 2 cloves garlic, finely sliced
  • 1 medium green chilli, sliced
  • 2 medium tomatoes, diced
  • ½ tsp ground corianger
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ½ tsp mild chilli powder


Wash, top and tail the okra, then cut into 1-2cm lengths. Pre-fry these in vegetable oil for about 5 minutes. Set them aside in a bowl.

In a little more oil, over medium heat fry the onions until soft and translucent, stirring frequently. Stir in the sliced garlic and chilli and fry for 2 minutes more. Now return the okra to the pan and continue cooking, mixing to blend all together. Add the tomatoes and cook for 3 minutes or so to start them breaking down. Stir in the spices and cook for about 5 more minutes before serving.

Get a pdf version of this recipe.

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