Tangy Bhindi Bhujia

I finally learnt this! I love bhindi, coupled with fresh hot roti off the griddle, this is one of my favorite desi lunches to have. So in the happiness of having learnt it, I’m sharing this as the first desi recipe of the blog! Okra or ladyfinger, called bhindi in this part of the world, is a tasty vegetable that can be converted into a tangy chatpatti bhujia very easily with a handful of ingredients!

The bhindi usually emits a goo that puts off a lot of people, but if fried promptly, on high heat – I assure you, it won’t become gooey at all and will result in a very flavorsome, easy to whip up bhujia that you can enjoy as a light lunch throughout the summer! Personally, the addition of imli gives this a whole new tangy dimension! you can omit this if you’re not that fond of imli and can add some achar or pickle for a slight kick.


  • 1 kg Bhindi, washed and cut
  • 3 large onions, sliced lenghtways
  • 4 tomatoes, sliced lenghtways
  • 4-6 tbsp oil for frying
  • 1 tsp red chilli powder
  • 1/2 tsp salt
  • 1/2 tsp haldi/turmeric powder
  • 1 pinch zeera/cumin
  • 3 small pieces of dry imli

Fry bhindi in 4-5 tbsp of oil, do this in batches, draining and setting the cooked one aside.



The bhindi should change its color like so.



In the same pan, add another tbsp of oil and soften the onions, adding imli in. Once the onion has softened, take some of the imli out ( the seeds are a nuisance to have later, otherwise you can leave this behind even), add the tomatoes.


Add all the seasonings, mix and add the fried bhindi. Cook this on high heat without using the spoon too much and lower the heat and let this cook for five minutes.



And we are done! Make a chapati quick and devour this as soon as possible!



Uff, would you look at that?






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