5 Indian Okra Recipes to Make

Bhindi, also known as okra, is a highly versatile vegetable that can be prepared in a multitude of delicious ways.

It reflects the culinary traditions and flavours of various cultures.

Its unique texture and mild, slightly grassy flavour make it a popular ingredient in many dishes around the world, especially in India.

The vegetable can be adapted into many dishes both simple and complex.

Here are five okra recipes to make at home.

Potato Bhindi

This popular Indian dish features potatoes and okra being stir-fried together.

It is cooked with a blend of aromatic spices such as cumin, coriander, turmeric and chilli powder.

It’s a flavorful and nutritious vegetarian option that can be enjoyed as a side dish or a main course when paired with rice or roti.

Ingredients

• 500g okra, ends trimmed and sliced into ½-inch pieces
• 2 Potatoes, peeled and diced
• 1 Onion, finely chopped
• 2 Tomatoes, finely chopped
• 2 Garlic cloves, minced
• 1-inch piece of ginger, minced
• 1-2 green chillies, finely chopped (adjust to taste)
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp red chilli powder (adjust to taste)
• Salt to taste
• 2 tbsp oil
• A small bunch of coriander leaves, to garnish
• Lemon wedges for serving

Method

1. Before cooking, make sure the okra is completely dry to avoid it becoming slimy during cooking. You can do this by washing the okra and then drying it thoroughly with a towel.
2. Heat 1 tablespoon of oil in a large pan over medium heat.
3. Add the potatoes and a pinch of salt, frying them until they are golden and nearly cooked through. This should take about 8-10 minutes.
4. Once done, remove the potatoes from the pan and set them aside.
5. In the same pan, add the remaining tablespoon of oil.
6. Add cumin seeds and let them sizzle for a few seconds.
7. Add the chopped onions, garlic, ginger, and green chillies. Sauté until the onions are translucent and golden.
8. Add the chopped tomatoes along with turmeric, coriander powder, red chilli powder and salt to taste.
9. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
10. Add the sliced okra to the pan, mixing well to ensure the okra is coated with the spices. Cook for about 5 minutes.
11. Return the potatoes to the pan, mixing gently to combine with the okra and spices.
12. Cover and cook on low heat for another 10-15 minutes, or until the okra and potatoes are fully cooked.
13. Stir occasionally to prevent sticking, but do so gently to avoid breaking the okra.
14. Once the vegetables are cooked, sprinkle garam masala over the dish and mix gently.
15. Garnish with freshly chopped coriander. Serve hot with lemon wedges on the side.

Mutton Bhindi

This Mutton Bhindi dish is a delightful blend of flavours and textures, with the mutton providing a rich base for the slightly crisp okra.

The spices bring warmth and depth to the dish, making it a comforting and satisfying meal.

Ingredients

• 500g mutton, cut into cubes
• 500g okra, ends trimmed and sliced into ½-inch pieces
• 2 medium onions, finely chopped
• 2 Tomatoes, pureed
• 2 tbsp ginger-garlic paste
• 2-3 green chillies, slit (adjust to taste)
• ½ cup yoghurt, whisked
• 1 tsp turmeric
• 1 tsp red chilli powder (adjust to taste)
• 2 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 4 tbsp oil
• Fresh coriander leaves, to garnish
• Water as needed

Method:

1. In a large pot, heat 2 tablespoons of oil over medium heat.
2. Add the mutton pieces and brown them on all sides. This should take about 5-7 minutes.
3. Add ginger-garlic paste, turmeric powder, red chilli powder and coriander powder.
4. Cook for another 2-3 minutes until the spices are well combined with the mutton. Add the yoghurt, mix well and cook for 5 minutes.
5. Pour in enough water to cover the mutton, bring to a boil, then reduce the heat. Cover and simmer until the mutton is tender. Check occasionally and add more water if needed.
6. While the mutton is cooking, heat the remaining 2 tablespoons of oil in a separate pan.
7. Add the okra and fry until they are slightly browned and no longer slimy, about 10-12 minutes. Remove the okra from the pan and set aside.
8. Once the mutton is tender, add the fried okra, green chillies and pureed tomatoes to the pot. Mix gently.
9. Season with salt and add garam masala.
10. Cook on low heat for another 10-15 minutes, allowing the flavours to meld together and the okra to become tender but not mushy.
11. Garnish with freshly chopped coriander before serving with rice or roti.

Okra Soup

This delicious Indian soup is made primarily with okra, along with other vegetables and spices.

The okra is typically sliced and cooked with onions, tomatoes, garlic and ginger in a flavorful broth made from vegetable stock or water.

Common spices used include cumin, coriander, turmeric and chilli powder, giving the soup an aromatic flavour profile.

It is a nutritious and comforting dish often served as a starter or light meal, especially during cooler weather.

Ingredients

• 2 cups okra, washed and sliced into ½-inch pieces
• 1 large onion, chopped
• 2 Garlic cloves, minced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 can diced tomatoes, with juice
• 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
• 1 tsp dried thyme
• ½ tsp smoked paprika (optional)
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley or coriander, chopped for garnish
• Lemon wedges, for serving

Method

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic, sautéing until they become translucent and fragrant, about 2-3 minutes.
3. Add the diced carrot and celery to the pot, continuing to fry for another 5 minutes until they start to soften.
4. Add the sliced okra to the pot. Cook for about 5-7 minutes, stirring occasionally until the okra begins to soften.
5. Pour in the diced tomatoes with their juice and the vegetable broth.
6. Stir in the dried thyme and smoked paprika (if using). Season with salt and pepper to taste.
7. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until all the vegetables are tender.
8. Taste the soup and adjust the seasoning if necessary. If you prefer a thicker soup, you can blend a portion of it and then mix it back in to achieve your desired consistency.
9. Ladle the soup into bowls.
10. Garnish with fresh parsley or coriander and serve with a wedge of lemon on the side.

Bhindi with Vegetables

Making okra with an assortment of vegetables is a fantastic way to enjoy a nutritious and flavorful meal.

This recipe combines okra with a variety of vegetables in a simple, yet delicious stir-fry.

It’s versatile, so feel free to adjust the vegetables based on what you have on hand or prefer.

Ingredients

• 2 cups okra, sliced into ½-inch pieces
• 1 medium onion, sliced
• 1 bell pepper, diced
• 1 medium carrot, julienned
• 1 small courgette, sliced
• 2 Tomatoes, chopped
• 2 Garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp garam masala
• Salt to taste
• 2 tbsp oil (vegetable or olive)
• Fresh coriander leaves, to garnish
• Lemon juice to taste

Method

1. Heat oil in a large skillet or pan over medium heat.
2. Add cumin seeds and let them sputter for a few seconds. Add minced garlic and ginger, sautéing until fragrant, about 1 minute.
3. Add the sliced onion and bell pepper to the pan. Fry until they start to soften, about 3-4 minutes.
4. Mix in the carrots and courgette, cooking for another 3-4 minutes.
5. Add the chopped tomatoes, turmeric, coriander powder and salt. Cook until the tomatoes are soft and the spices are well blended, about 5 minutes.
6. Stir in the okra. Cover and cook on medium-low heat for about 10-15 minutes, or until the okra is tender.
7. Stir occasionally to ensure even cooking and to prevent sticking. If the mixture seems too dry, you can add a splash of water.
8. Once the vegetables are cooked and the okra is tender, sprinkle garam masala over the dish. Mix well.
9. Adjust the seasoning, adding more salt if needed. Squeeze some lemon juice over the top.
10. Garnish with freshly chopped coriander before serving.

Bhindi Do Pyaza

Bhindi Do Pyaza is a delicious Indian dish that combines okra with a generous amount of onions and a blend of spices.

It is enjoyed for its savoury, slightly sweet taste and the delightful contrast between the softness of the onions and the slight crunch of the okra.

The key to a great Bhindi Do Pyaza is the caramelisation of the onions, which brings out their natural sweetness, complementing the earthy flavour of the okra beautifully.

Ingredients

• 500g okra, washed, dried and cut into 1-inch pieces
• 2 large onions, thinly sliced
• 2 medium tomatoes, finely chopped (optional)
• 1-2 green chillies, slit (adjust to taste)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp red chilli powder (adjust to taste)
• ½ tsp garam masala
• Salt to taste
• 3-4 tablespoons oil
• Fresh coriander leaves, to garnish

Method

1. Heat 2 tablespoons of oil in a pan over medium heat.
2. Add the okra pieces and fry until they are partially cooked and slightly browned. This should take about 8-10 minutes. Remove the okra from the pan and set aside.
3. In the same pan, add the remaining oil and heat it over medium heat. Add the cumin seeds and let them splutter.
4. Add the sliced onions and green chillies. Sauté until the onions have caramelised. This will take about 10-15 minutes. Be patient, as this step is crucial for the dish’s flavour.
5. Add the ginger-garlic paste to the onions and cook for another 2 minutes until the raw smell disappears.
6. Stir in the turmeric, coriander and red chilli powder. Mix well and cook for a minute.
7. Add the partially cooked okra to the pan with the onions.
8. Also, add the chopped tomatoes at this stage if using. Mix gently to combine. Season with salt and cover the pan. Let it cook on low-medium heat for about 5-7 minutes, or until the okra is fully cooked but still retains some crunch.
9. Sprinkle garam masala over the dish and mix gently. Garnish with fresh coriander leaves and serve with roti or naan.

These five Indian okra recipes offer a delightful exploration into the versatility and deliciousness of this humble vegetable.

From the crispy delights of bhindi masala to the comforting warmth of bhindi soup, each dish showcases okra’s ability to shine in various culinary contexts.

Whether you’re a fan of spicy curries or prefer lighter soups, there’s a recipe here to suit every taste preference.