Spicy Bhindi (Okra)

    25 min

    A wonderfully spicy vegan Indian dish. Asafoetida is used throughout India and South Asia, and available in Asian and Middle Eastern shops; it should be used sparingly.

    16 people made this

    Serves: 2 

    • 500g (1 1/4 lb) fresh bhindi (okra)
    • salt to taste
    • 1 dessertspoon chilli powder
    • 2 to 3 tablespoons olive oil
    • 1 pinch asafoetida powder
    • 1/2 teaspoon black mustard seeds

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Rinse bhindi and trim ends off of each okra. Chop into small pieces.
    2. In a small mixing bowl combine okra, salt, chilli powder and asafoetida.
    3. In a frying pan over medium high heat, heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to frying pan and cover. Let fry 10 to 15 minutes. Serve hot.

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    Reviews in English (8)


    My husband made this and didn't change a thing -- it was perfect! Not gummy at all. Tasted almost exactly like the okra dish at our favourite Indian restaurant.  -  24 Jul 2008


    Very interresting taste, I had okra on few occassions before but this one tastes differently - in a very positive way, even my husband who isn't lover of green veg liked it, ideal as a side dish.  -  30 Nov 2015


    Used different ingredients. I love okra !! the only thing I changed, was I used corn oil instead of olive oil, left out the mustard seeds, & put the sliced okra into some breadcrumbs before I fried it!!  -  24 Jul 2008