Bhindi – Pakistani Okra/Lady Fingers

Sometimes, it’s nice to have a bit of a change from the standard vegetables I have on rotation (spinach, aubergine, carrots, cabbage etc) and cook up a different veggie. Okra happens to always be available year round, fresh and frozen, but generally speaking I don’t cook it often as my husband doesn’t like it much. The only exception is when there is meat added to it (bhindi keema, bhindi gosht) or when there’s lots of onion involved, as demonstrated in this recipe.

 

Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks

Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks

Bhindi happens to be one of those dishes that can be cooked in many different ways. Often it’s made with the onions and tomatoes cooked down into a jammy masala, sometimes the okra is left as it is, long and in it’s original shape.  My Mother used to cook her Bhindi in a ‘Bhuna’ style – dry, spicy and with the onions and tomatoes broken down into the curry. I’ve made this particular Bhindi dish with the onions and tomatoes more prominent and the okra cut into small discs. In the future, I will share other ways of cooking Bhindi, but today I’m sharing it the way my husband likes it.

Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks

Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks

Bhindi goes well with both rice and chapatti. I mostly serve it as a side dish, but my Mother would serve it on it’s own, as the star of the show.

Enjoy, with love x

To read this recipe in Urdu, click HERE

Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks
Bhindi - Pakistani Okra/Lady Fingers
Print Recipe
Servings
4 as a side
Cook Time
30 minutes
Servings
4 as a side
Cook Time
30 minutes
Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks
Bhindi - Pakistani Okra/Lady Fingers
Print Recipe
Servings
4 as a side
Cook Time
30 minutes
Servings
4 as a side
Cook Time
30 minutes
Ingredients
  • 300 grams fresh okra/lady fingers
  • 1 medium onion, sliced
  • 4 cloves garlic, chopped
  • 2 medium tomatoes. chopped roughly
  • 2 whole green chillis
  • 1/3 tsp nigella satvia (kalonji)
  • 1/2 tsp turmeric
  • salt, to taste
  • 1/2 tsp red chilli powder or to taste
  • 1 tsp cumin seeds
Servings: as a side
Instructions
  1. Wash and dry the okra. Cut the okra into small discs, discarding the head and the skinny tail, as shown in the picture below
    Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks
  2. Heat oil in a pan for deep frying. Once the oil is hot, tip in all the okra discs and fry for about 6-8 minutes. You'll know the oil is hot enough when you drop one okra disc and it floats to the top
    Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks
  3. In a separate pan, add a few tbsp of oil and once hot, add the sliced onion and garlic. Saute this on high heat for a few minutes, until translucent and pink. We don't want to brown the onion
    Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks
  4. Add the tomatoes, green chillis and all the spices. Saute this on high heat for a few minutes
    Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks
  5. Add the fried okra, mix in, cover and turn the heat to low. Allow the okra to simmer on low for 10 minutes.
    Bhindi - Pakistani Okra/Lady Fingers - Fatima Cooks
Recipe Notes

I always prefer red onions when I cook Bhindi in this style. This is because the colour of red onions stand out far more than their white counterpart. You are free to use any onion you wish.

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