• Preparation Time : 26-30 minutes
  • Cook Time : 11-15 minutes
  • Ready In : 20 mins
  • Recipe Servings : 4

Ladyfinger or bhindi is one of those things that your either love or just don’t like. This recipe is so good it will turn even those who aren’t fond of it into stringent lovers of the vegetable. Cooked along with cumin seeds and simple powdered spices this recipe tastes good with simple chapattis. This is my younger daughter’s favourite thing to eat and so we end up having it at home at least once a week and sometimes add small onions to the preparation.


  • Ladyfingers 500 grams
  • Oil 4 tablespoons
  • Cumin seeds 1/2 teaspoon
  • Onions sliced 2 large
  • Green chilies slit 3-4
  • Red chili powder 1 teaspoon
  • Coriander powder 1 tablespoon
  • Turmeric powder 1/2 teaspoon
  • Salt to taste
  • Dried mango powder (amchur) 2 teaspoons

Method/ Directions

Step 1

Wash and dry the bhindi or wipe with a wet cloth. Cut both the ends and cut into two inch long pieces. Slit the pieces horizontally without cutting them into two.

Step 2

Heat the oil in a kadai and add the cumin seeds. When they change color, add the onions and saute until lightly golden. Add the green chilies and saute for half a minute.

Step 3

Add the bhindi and sprinkle the red chili, coriander, and turmeric powders. Mix well. Cook covered over low heat stirring occasionally.

Step 4

Add the salt and amchur. When the bhindi is almost cooked, increase the heat and cook for two minutes.

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