Okra on the Menu: Delicious Ways to Cook It

Okra, or bhindi, has a reputation for being an everyday vegetable, but there’s much more you can do with those tender green pods. Their mild flavour makes them wonderfully adaptable, whether you want something tangy and saucy, crisp and crunchy, richly stuffed or smooth and creamy.

If you’re looking to move beyond the usual bhindi sabzi, these four preparations bring plenty of variety to the table. They’re easy enough for everyday cooking, yet each one has its own character and texture.

1. Bendakaya Pulusu

A classic Andhra-style preparation, Bendakaya Pulusu brings together tender okra and a tangy tamarind-based gravy. Onions, tomatoes, spices and a simple tempering balance the sourness, while a touch of jaggery can round out the flavours. Serve it hot with steamed rice for a comforting South Indian meal. 

Prep time: 20 mins | Cook time: 30 mins | Servings: 3

Ingredients

• 250 g okra, cut into 2-3 cm pieces
• 1 tbsp tamarind
• ½ cup hot water, for soaking tamarind
• 1½ tbsp oil
• ½ tsp mustard seeds
• 8-10 fenugreek seeds
• 8-10 curry leaves
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 1-2 green chillies, chopped
• ¼ tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• ½ tsp jaggery, optional
• 2-2½ cups water
• Salt, to taste
• 2 tbsp chopped coriander

Get the ingredients here

Method

1. Soak the tamarind in ½ cup hot water for 20-30 minutes.
2. Wash the okra and dry it thoroughly with a clean kitchen towel. Cut into pieces and set aside.
3. Squeeze the soaked tamarind well and strain the pulp. Set aside.
4. Heat oil in a wide pan and add mustard seeds.
5. Once they begin to crackle, add fenugreek seeds and curry leaves.
6. Add the chopped onion and green chillies. Sauté until the onion softens.
7. Add the chopped tomato and cook until it becomes soft.
8. Add turmeric, red chilli powder and coriander powder. Stir briefly.
9. Add the chopped okra and sauté over medium-low heat for about 5 minutes.
10. Pour in the tamarind pulp and enough water to create a thin-to-medium gravy.
11. Season with salt and add jaggery, if using.
12. Cover and simmer over low heat for about 10-15 minutes, or until the okra is tender and the gravy has slightly thickened.
13. Garnish with fresh coriander.
14. Serve hot with steamed rice.

Tip: Dry the okra thoroughly before cutting and cooking. This helps minimise excess sliminess. Also, avoid overcooking the pods until they become mushy.

2. Kurkuri Bhindi

When you want your vegetables with plenty of crunch, this one delivers. Thin pieces are coated in a spiced mixture and cooked until crisp, creating a snack-like side that’s hard to resist straight from the pan.

Prep time: 10 mins | Cook time: 20 mins | Servings: 4

Ingredients

• 500 g tender okra
• ½ cup gram flour (besan)
• 2 tbsp rice flour
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp chaat masala
• ½ tsp amchur powder
• Salt, to taste
• Oil, for frying

Get the ingredients here

Method

1. Wash the okra thoroughly and spread it on a clean kitchen towel.
2. Dry the pods completely. This step is important for achieving a crisp finish.
3. Remove the crown and tips, then slice each okra lengthwise into thin strips.
4. Place the sliced okra in a large bowl.
5. Add gram flour, rice flour, red chilli powder, turmeric, coriander powder, cumin powder, chaat masala, amchur and salt.
6. Toss gently until the okra is evenly coated. Avoid adding water.
7. Heat oil in a deep pan or kadhai.
8. Fry the coated okra in batches so the pan isn’t overcrowded.
9. Fry until the bhindi is golden and crisp.
10. Remove with a slotted spoon and drain on a wire rack or kitchen paper.
11. Repeat with the remaining okra.
12. Sprinkle with a little extra chaat masala, if desired, and serve immediately.

Tip: Moisture is the enemy of crispy bhindi. Make sure the okra is completely dry before slicing, and don’t overcrowd the pan while frying. 

3. Bhindi Sambhariya

A Gujarati favourite, Bhindi Sambhariya takes whole tender okra and fills it with a fragrant mixture of coconut, coriander, sesame and spices. The stuffed pods are then cooked gently until tender, allowing the filling to become aromatic while the bhindi retains its shape.

Prep time: 20 mins | Cook time: 20 mins | Servings: 4

Ingredients

• 400 g small, tender okra
• ½ cup fresh grated coconut
• ½ cup chopped coriander
• 2 tbsp roasted peanuts, coarsely ground
• 1 tbsp sesame seeds
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• 1 tsp sugar
• 1 tbsp lemon juice
• 1 tbsp oil
• ¼ tsp asafoetida
• Salt, to taste
• 2 tbsp water, if required

Get the ingredients here

Method

1. Wash the okra and dry each pod thoroughly.
2. Trim the crown and tip without cutting away too much of the pod.
3. Make a lengthwise slit in each okra, taking care not to cut it completely through.
4. In a bowl, combine grated coconut, coriander, ground peanuts, sesame seeds, coriander powder, cumin powder, turmeric, red chilli powder and sugar.
5. Add lemon juice and salt, then mix to form the stuffing.
6. Carefully fill each slit okra pod with the prepared mixture.
7. Heat oil in a wide, heavy-bottomed pan.
8. Add asafoetida, then arrange the stuffed okra in a single layer.
9. Cover and cook over medium-low heat for about 12-15 minutes, turning the pods gently from time to time.
10. If the pan looks dry, sprinkle in a little water and continue cooking.
11. Cook until the okra is tender and the stuffing is fragrant.
12. Serve hot with roti, dal or Gujarati kadhi.

Tip: Choose small, tender okra for this recipe. Larger mature pods can be more fibrous and are harder to stuff neatly.

4. Dahi Bhindi

Creamy, tangy and gently spiced, this is a comforting option when you want something softer and more substantial. The smooth sauce complements the vegetable without overwhelming its flavour, making it a natural companion to flatbreads or rice.

Prep time: 15 mins | Cook time: 25 mins | Servings: 4

Ingredients

• 250 g tender okra
• 1 cup fresh thick curd
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tsp ginger-garlic paste
• 1 tbsp gram flour (besan)
• ½ tsp turmeric powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp red chilli powder
• ½ tsp garam masala
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 8-10 curry leaves
• 2 tbsp oil
• ½ cup water
• Salt, to taste
• 1 tbsp chopped coriander

Get the ingredients here

Method

1. Wash the okra and dry it completely. Trim the ends and cut into bite-sized pieces.
2. Heat 1 tbsp oil in a wide pan and sauté the okra until tender and lightly browned. Remove and set aside.
3. Whisk the curd until smooth.
4. Mix the gram flour into the curd thoroughly to help prevent it from splitting while cooking.
5. Heat the remaining oil in the same pan.
6. Add mustard seeds and cumin seeds. Once they crackle, add curry leaves.
7. Add the chopped onion and sauté until translucent.
8. Add ginger-garlic paste and cook until the raw aroma disappears.
9. Add chopped tomato, turmeric, coriander powder, cumin powder and red chilli powder.
10. Cook until the tomatoes soften and the masala comes together.
11. Lower the heat and slowly add the whisked curd mixture, stirring continuously.
12. Add water and salt, then simmer gently until the gravy becomes smooth and slightly thick.
13. Add the sautéed okra and garam masala.
14. Simmer for another 3-4 minutes without boiling vigorously.
15. Garnish with fresh coriander and serve with roti, naan or rice.

Tip: Use fresh curd that isn’t overly sour. Adding gram flour to the yoghurt and keeping the heat low helps create a smoother gravy and reduces the chance of curdling. 

From Tangy to Crispy, Bhindi Does It All