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Bhindi Ki Sabzi (Okra Curry)

Sarah- Hi! This week I’m back with a new recipe it’s Bhindi Ki Sabzi (okra). This is a quick weeknight or a quick side for a dinner party.  It consists of 2 main spices and seasonings very minimal ingredients, I can bet you that you probably have all the ingredients for this recipe in your pantry well except the okra. I would like to mention this is our family recipe, so my dadi (paternal grand mother) used to make it this way, and she learned from her mother. So this recipe has been around generations in our family.

I personally love okra ever since I was a kid. I usually get fresh okra from the Indian store but it’s easily available in the frozen section at any other grocery store. I personally love the taste of fresh okra. It’s important if you buy fresh okra then cut the head and the tail of the okra and dispose it, and cut the okra in 3 to 4 pieces. To get rid of the stickiness from the okra you need to fry it, until all the stickiness is gone. You can eat this okra curry with chapati, naan, or some people even eat with rice.

Okra is low in saturated fat, cholesterol, and sodium. It’s an excellent source of protein, potassium, zinc, copper. In addition, it is a great source of Vitamin A, Vitamin C, Vitamin K, and Calcium. It’s also low in calories. It’s super beneficial when you are on a diet keep you full and lesser the calories.

This okra recipe is delicious. I hope you give this recipe a try. If you have any questions about our recipes, techniques, or you just want to say hi! Please feel free to message us.  As always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.

A pot of okra curry on a counter.
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Easy Achari Bhindi (Tangy Okra)

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Indian, Pakistani
Keyword: okra
Servings: 4
Author: Sarah Mirza


  • 1 lbs okra washed and cut
  • 1/4 cup olive oil
  • 1/2 cumin seeds
  • 4 whole cloves
  • 2 green cardamom
  • 4 black peppercorns
  • 1 medium onion thinly sliced
  • 1 tsp ginger garlic paste
  • 1 tomato finely chopped
  • 2 tsp lemon juice
  • 1/4 cup water


  • 1 tsp red chili powder
  • 1/2 tsp corriander powder
  • 1 tsp tumeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp salt
  • 1/4 tsp garam masla
  • 1/4 tsp kalongi nigella seeds
  • 2 tsp amchur powder
  • 1/2 tsp funnel seeds


  • In a medium size pot, on medium heat. add in olive oil wait until it's heated.
  • Add in onion, green chili peppers and okra fry them together for 2 to 3 minutes.
  • Mix in the salt, crushed red peppers, and turmeric, let it cook for 2 minutes.
  • Add in the lemon juice and water and mix well.
  • Cover and turn the flame to high for 1 minute then turn it low for 10 minutes.
  • Serve it with fresh chapti.


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