Simple, practical, and full of everyday flavour, Bhendi Chi Bhaji (Bhindi Bhaji) is a gluten-free, vegan Goan, Indian side dish made with simple everyday ingredients in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: Goan, Indian
Ingredients
- 250 to 300 grams bhindi (- rinsed and chopped into ¼ or ½ inch round slices (okra or lady finger))
- ⅓ cup onion (- finely chopped)
- 1 green chili (- chopped)
- ¼ cup coconut (- grated and fresh)
- ¼ teaspoon turmeric powder
- 1 to 2 kokum
- 1.5 to 2 tablespoons oil
- salt (as required)
- 1 to 2 tablespoons coriander leaves (- for garnish (cilantro))
Method
- Heat oil in a kadai (wok) or pan. Add onions and sauté them until they soften and turn translucent.
- Add the green chilies and saute for a minute.
- Add the turmeric powder and stir to combine.
- Add the bhindi (okra) along with the kokum and salt. Stir and mix well.
- Place a lid with a rim on top of the pan. Pour water on the lid.
- On a low heat, steam the okra until they are tender and cooked well.
- In-between keep on checking and stirring the okra.
- When the okra are tender and softened, add grated coconut.
- Stir and cook for a minute.
- Garnish with coriander leaves.
- Serve Bhendi chi Bhaji with chapati or with dal-rice or sambar-rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
