Bhindi Bhel

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Bhindi Bhel

Bhindi Bhel is crunchy and salty and sour-y, and takes the simple, down-to-earth veggie to a whole new dimension. It has everything to satisfy the cravings for a simple meal of rice, dal and sabji. So, kuch bhel ho jaye?  Go ahead, toss up some tonight!


  • Ladyfingers (bhindi) – 15 (cut into long, thin strips)
  • Onion (small) – 1 (cut into long, thin strips)
  • Turmeric powder – a pinch
  • Red chilli powder – ½ tsp
  • Cumin powder – ½ tsp
  • Tomato (small) – 1 (cut into long, thin strips)
  • Jalapeno (small)- 1 (cut into long, thin strips), or use bell peppers or green chillies
  • Oil as per required
  • Lemon juice to drizzle on top


  • Take a large bowl and marinate bhindi with turmeric powder, chilli powder, cumin powder and salt. Keep aside at room temperature for 15 minutes.
  • Heat oil in a kadai. When it’s smoking and hot, slowly slide in the bhindi pieces. Lower the heat and deep fry the bhindi (the ultimate result should be brown and crunchy). If you are using a small kadai, you will need to do this in batches. When done, drain in a paper towel.
  • In another large bowl, throw in the onion, tomato, jalapeno and bhindi strips. Squeeze some lemon juice. Adjust salt. Mix it all with a spatula.
  • Dive in!

Yield: 2 servings

By |January 6th, 2012|WHAT'S COOKING|0 Comments

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