Vegan Masala Recipe
Bhindi Bhaji
Tender okra cooked with cumin, garlic, ginger and coconut milk for a gently spiced bhindi bhaji with plenty of savoury depth.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
This bhindi bhaji comes together quickly, capturing the essence of home-cooked comfort. It’s a simple yet satisfying way to enjoy okra’s unique texture and flavor.
Serving idea
Best served simply
Serve with fragrant basmati rice and a side of cooling cucumber raita for a complete meal.
Recipe-specific guidance
Why this method works
Okra stays distinct when it is completely dry and cooked in a broad, uncovered pan. Salt and acidic ingredients are added after the surface has started to brown, limiting the moisture that can make bhindi sticky or soft.
Cues to watch for
- •Dry the washed okra thoroughly before trimming and slicing it.
- •Give the pieces room to touch the hot pan rather than piling them into a small saucepan.
- •The bhindi is ready when the cut edges are browned and the surface no longer looks wet.
Useful substitutions
- •Amchur gives a dry tang; use a little lemon only after the pan leaves the heat.
- •Kashmiri chilli supplies colour with moderate heat, while paprika is the mildest alternative.
- •Coconut milk makes a softer, saucier version and should be simmered gently.
Storage and reheating
Refrigerate for up to two days and reheat uncovered in a frying pan. Avoid adding water, which softens the okra and brings back a sticky texture.
Cook the recipe
Method
- 1
In a large wok or frying pan, heat 2 tablespoons of sunflower oil over medium heat. Once hot, add 1 teaspoon of cumin seeds; when they sizzle, add 8 thinly sliced garlic cloves and 15g of thinly sliced ginger. Saute for 1 minute.
- 2
Next, add 500g of prepared bhindi (okra) and 2–3 halved green chillies. Stir and cook for 8 minutes, allowing the okra to soften.
- 3
Incorporate 2 teaspoons of tomato purée, 1 teaspoon of turmeric, 1 teaspoon of salt, 1 teaspoon of amchoor, and 2 teaspoons of ground coriander. Stir well and cook for another 2 minutes.
- 4
Finally, stir in 175ml of coconut milk and simmer for 8 more minutes, until the bhindi is tender yet retains its bite. Serve hot.
A few useful notes
Notes
- For the best texture, avoid overcooking the okra; it should remain slightly firm. Leftovers can be stored in the fridge for up to three days and reheated gently on the stovetop.
- Pair this dish with steamed rice or flatbreads to soak up the delicious sauce.
Gather everything first
Ingredients
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 8 large garlic cloves, thinly sliced
- 15g/½oz fresh root ginger, peeled and thinly sliced
- 500g/1lb 2oz bhindi (okra), trimmed and cut into 4cm/1½in slices
- 2–3 green chillies (bird’s eye or similar), sliced in half lengthways
- 2 tsp tomato purée
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp amchoor (mango powder)
- 2 tsp ground coriander
- 175ml/6fl oz coconut milk
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