Wednesday, February 28, 2018



At home, we like okra/lady's fingers and make dishes using them quite often. They have numerous health benefits too. In India, you will find okra or lady's fingers, as they are more commonly called here, used in different cuisines. Elsewhere in this blog, you will find recipes for a Punjabi dish called Bharwan Bhindi,  for Bhenda Sagle from Konkani cuisine, and for Bhindi Shengdana from Maharashtra.

The best part of today's recipe, which gives the dish it's name, is the flavour of garlic called Lahsun in Hindi.

In making this dish, take care to choose tender lady's fingers for best results.

I have adapted this recipe from Lahsuni Bhindi in the popular blog, Veg Recipes of India.

We enjoyed this dish with hot rotis.


  • Bhindi, (Lady's Fingers/Okra), 18-20 
  • Garlic Cloves, 6-8
  • Cumin Seeds, 1/2 tsp
  • Hing, (Asafoetida), 1/8 tsp
  • Large sized Onion, 1
  • Turmeric Powder, 1/2 tsp
  • Green Chilli, 1
  • Chilli Powder, 1/2  to 3/4 tsp, as per taste
  • Coriander Powder, 1/2 tsp
  • Amchur (Dry Mango) Powder, 1/2 tsp
  • Kitchen King Garam Masala Powder, 1/4 tsp
  • Oil, 2 tbsp
  • Salt, to taste
  • Coriander Leaves, finely chopped, for garnish


Wash and pat dry the bhindi with a clean kitchen towel. Snip off and discard the two ends and slice the bhindi vertically.
Thinly slice the onion
Peel and chop the garlic cloves and slit the green chilli

Heat oil in a thick bottomed pan and when it gets hot, on medium heat add the cumin seeds. When they crackle add the chopped garlic and the hing and saute til the garlic gives off a good aroma and turns slightly golden in colour
Add the sliced onion and saute till it becomes translucent
Next, add the turmeric powder, slit green chilli and saute again for a few seconds
To this add the sliced bhindi and salt and mix well
Cover and cook the bhindi for about 5 minutes on medium heat stirring from time to time
Add the chilli powder, coriander powder, dry mango powder and garam masala powder,  and mix well
Cook uncovered, stirring from time to time, till the bhindi gets fully cooked and well blended with the masala
Finally garnish with finely chopped coriander leaves
Serve lahsuni bhindi hot with rotis

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