Bhuni Bhindi

We made this recipe for people to sample at the Sinsinawa Mound Collaborative Farm harvest festival last year. Everyone who tried it realized that they do like okra when it is prepared well!

Bhuni Bhindi

  • Servings: 4 people, as a side
  • Difficulty: easy
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from At Home with Madhur Jaffrey

Omit the crushed red pepper if you don’t want it spicy. If an okra is tough and stringy, discard it.


¼ cup oil
¼ teaspoon crushed red pepper
½ teaspoon salt
1 teaspoon lemon juice
12 ounces okra
½ teaspoon whole cumin seeds
¾ cup onion, peeled, cut in half lengthwise, and cut into fine half rings
1 ½ teaspoons ground coriander


If you need to clean the okra use a dry towel to wipe the surface. Cut off the top stem ends and the very tips of the okra pods. You can do 3-4 at a time. Now cut each pod diagonally into 3-4 slices, depending upon size. Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the cumin seeds. A few seconds later, put in all the sliced okra. Stir and fry for about 5 minutes. The okra will have browned a bit. Add the onions and continue to stir and fry for about 3 minutes so that the onions brown as well. Now turn the heat to low. Add the coriander, crushed red pepper, and salt. Stir and keep cooking another 7-9 minutes or until the okra is crisp and cooked through. Add the lemon juice and stir to mix.