Bhindi Recipe – Okra Stir-Fry with Lemon & Jaggery – Easy Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Bhindi Recipe – Okra Stir-Fry with Lemon & Jaggery – Easy Indian Side Dish

Hey everyone! If you’re looking for a simple, flavorful Indian side dish that comes together in under 30 minutes, you have to try this Bhindi recipe. It’s a family favorite, and honestly, it’s one of the first Indian dishes I really felt confident making on my own. The combination of tangy lemon and sweet jaggery with the slightly earthy okra is just… perfect. Let’s get cooking!

Why You’ll Love This Recipe

This Bhindi (okra) stir-fry is a winner for so many reasons. It’s quick, easy, and uses ingredients you likely already have in your pantry. Plus, it’s incredibly versatile – it pairs beautifully with everything from a simple dal-chawal to a more elaborate Indian thali. And let’s be real, who doesn’t love a little bit of that sweet and tangy flavor combo?

Ingredients

Here’s what you’ll need to make this delicious Bhindi:

• 1/4 kg bhindi (okra) – about 250g
• 1 large onion, chopped
• 1-2 garlic cloves, crushed
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1 1/4 tsp red chili powder (adjust to your spice preference!)
• 1/2 tsp jaggery or sugar
• 1 tbsp lemon juice
• 1 1/2 tbsps cooking oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Jaggery: This is the secret weapon! Jaggery adds a lovely depth of sweetness that sugar just can’t quite replicate. It’s unrefined sugar, and you can find it at most Indian grocery stores. If you absolutely can’t find it, brown sugar is a decent substitute, but try to use jaggery if you can.
• Spice Levels: Red chili powder heat varies so much! Some brands are mild, others pack a serious punch. Start with 1 tsp and add more to taste. My grandma always used Kashmiri chili powder for color and mild heat.
• Oil: Traditionally, this dish is made with mustard oil, which gives it a really distinctive flavor. But you can use any cooking oil you prefer – vegetable, canola, or even peanut oil work well. I often use sunflower oil at home.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium-high heat. Once hot, add the cumin seeds and crushed garlic. Sauté for a few seconds until fragrant – you’ll know it’s ready when the cumin seeds start to sizzle.
2. Add the chopped bhindi (okra) and sauté on high heat for 2-3 minutes. This initial high-heat sauté is key to reducing sliminess!
3. Reduce the flame to medium, add the lemon juice, and cook for another 10 minutes, stirring occasionally.
4. Now, add the chopped onion and continue to cook uncovered for 15-18 minutes, or until the bhindi softens and the onions are translucent. Don’t cover the pan – letting the moisture evaporate helps prevent sliminess.
5. Stir in the turmeric powder, red chili powder, and jaggery. Mix well to combine.
6. Season with salt to taste, give it one final gentle stir, and serve warm with rice or chapati.

Expert Tips

• Don’t overcrowd the pan: If you’re making a large batch, cook the bhindi in batches to ensure it gets properly sautéed.
• High heat is your friend: Seriously, don’t be afraid to crank up the heat at the beginning. It really helps with the texture.
• Dry Bhindi = Happy Bhindi: The drier the okra, the less slimy it will be.

Variations

• With Tomatoes: My friend Priya adds chopped tomatoes along with the onions for a slightly tangy twist. About 1 medium tomato, chopped, works perfectly.
• Garlic Lovers: If you’re a garlic fiend like me, feel free to add an extra clove or two!
• Potato Bhindi: Add diced potatoes along with the okra for a more substantial dish.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your jaggery is processed without bone char (some brands use it).

Spice Level Adjustment (Mild to Spicy)

• Mild: Use 1/2 tsp red chili powder or omit it altogether.
• Medium: Stick to the 1 1/4 tsp red chili powder.
• Spicy: Add up to 2 tsp red chili powder, or a pinch of cayenne pepper for extra heat.

Festival Adaptations (Janmashtami)

Bhindi is often made during Janmashtami, a Hindu festival celebrating the birth of Lord Krishna. It’s considered a sattvic (pure) food, making it perfect for this auspicious occasion.

Gluten-Free Option

This recipe is naturally gluten-free!

Serving Suggestions

This Bhindi is amazing with:

• Dal and Rice: A classic combination!
• Chapati or Roti: Perfect for scooping up all the flavorful goodness.
• Yogurt: A cooling side to balance the spice.

Storage Instructions

Leftover Bhindi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to prevent Bhindi from becoming slimy?

High heat, dry okra, and not overcrowding the pan are your best bets! The lemon juice also helps.

Can I use sugar instead of jaggery in this recipe?

Yes, you can! Brown sugar is the closest substitute, but jaggery adds a unique flavor.

What type of oil is traditionally used for making Bhindi?

Mustard oil is traditional, but any cooking oil works.

How can I adjust the spice level of this Bhindi recipe?

Start with less red chili powder and add more to taste. Kashmiri chili powder is great for color and mild heat.

Can this Bhindi recipe be made ahead of time?

It’s best enjoyed fresh, but leftovers will keep well in the fridge for a few days.