Lahsuni Bhindi Ki Sabji is a simple yet flavour Indian stir fry dish made with tossing bhindi in lots of garlic along with some basic earthy spices.
This is a quick-to-make, beginner-friendly, diabetic-friendly, vegan recipe.
Lahsuni bhindi also makes a perfect lunch box option for schools and work tiffin.
This bhindi ki sabji turns soft and non-sticky due to the addition of kokam (tangy dry fruit).
Adddition of roasted peanut powder adds a nutty flavour and crunch to this lahsuni bhindi.
You will love this recipe as it requires basic pantry ingredients. It’s perfect for everyday meals, and the garlic flavour gives a nice kick of taste to this bhindi sabji.
Serve it with phulka, chapati, bhakri or as a side dish with dal rice, sambar rice or khichdi.
Apart from being tasty, bhindi (okra) is rich in fibre which helps with good digestion. Helps manage blood sugar levels. Low in calories and the addition of garlic adds anti-inflammatory benefits.
Tips for perfect Non-Sticky Bhindi
- Always dry bhindi completely before cutting
- Use a wide pan for even cooking
- Do not cover the pan while cooking
- Avoid over-stirring
Recipe Video
Your Guide to Easy & Tasty Indian Vegan Cooking
Frequently Asked Questions
Why does bhindi become sticky?
Moisture is the main reason for bhindi to become sticky while cooking. Make sure to pat dry bhindi before cooking. Use souring agents like, kokam or tamarind pulp while cooking bhindi.
Can I use frozen okra (bhindi) to make this lahsuni bhindi sabji?
Fresh bhindi works best to make this recipe, if using frozen bhindi make sure it’s completely dry when you cook other wise it becomes sticky.
Can I add onions to lahsuni bhindi sabji?
Yes, you can add thinly sliced onions for that added taste and texture.
Is Lahsuni Bhindi ki sabji good for diabetics?
Yes, bhindi itself is low in glycemic index and garlic supports heart health. So lashuni bhindi ki sabji is perfect for diabetics.
Can I pack this lahsuni bhindi ki sabji for tiffin?
Yes, but make sure to cool the sabji completely before packing to avoid moisture buildup.
Which bhindi (okra) is best for making this lahsuni bhindi ki sabji?
Tender, thin, dark green bhindi works the best for this sabji.
Can I add other sour agents while making this lahsuni bhindi ki sabji?
Yes, you may use lemon juice and amchur powder (raw mango powder) but make sure to use them at the end only after switiching off the flame.
Variations
Adding Onions – Adding thinly sliced onions to this Lahsuni Bhindi Ki Sabji enhances the taste and texture of this dish.
Adding Fresh Coconut – You may add freshly scraped coconut to give that earthy flavour to this Lahsuni Bhindi Ki Sabji. And if you are allergic to nuts, then this makes the perfect substitute for peanuts.
Serving Suggestions
Lahsuni Bhindi Ki Sabji pairs best with soft phulka, chapati or as a side dish with dal rice, sambar rice and khichdi.
Storage Options
Lahsuni Bhindi Ki Sabji taste best when freshly made. In case you have leftovers, store them in a container in the refrigerator for just 1 day.
Reheat in pan on low flame to retain texture. Avoid heating in microwave as it may turn soggy.
Related Recipes
More Stir Fry Sabji Recipes
Bharwa Bhindi (Stuffed Okra), Cabbage Besan Sabji, Aloo Gawar Sabji (Cluster Beans Sabji), Besan Shimla Mirch Sabji (Bell Peppers Stir Fry), Cabbage Chana Dal Sabji, Karela Sabji (Bitter Gourd Stir Fry), Pahadi Aloo Ke Gutke (Spicy Potato Fry), Garlicky Cabbage Potato Sabji
How to make lasooni Bhindi Ki Sabji
Note:
If you are allergic to peanuts, avoid them and instead use freshly grated coconut.
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Recipe Card
Lahsuni Bhindi Ki Sabji (Vegan Galicky Okra Stir Fry)
Ingredients
Method
- Wash and pat dry bhindi. Cut it lenghtwise.
- Heat oil in a pan, add mustard seeds and let them splutter.
- Add cumin seeds, let them sizzle for 15-20 seconds. Add sliced garlic cloves.
- Saute garlic for 30-40 seconds till they are lightly golden in colour.
- Add hing and turmeric powder. Mix well.
- Add the cut bhindi (okra) and mix bhindi well with the tempering.
- Add kokam petals (user 3 tsp tamarind pulp if you do not have kokam.
- Cook the bhindi uncovered till its almost soft. After 10-15 minutes of cooking bhindi till it's soft add the spices.
- Add red chilli powder, coriander powder, kitchen king masala. Instead of kitchen king you may also use garam masala powder.
- Add sugar and salt to taste. Sugar helps balance the taste of the sabji.
- Mix everything well so that the masalas coat the bhindi evenly.
- At this moment, after adding the spices, cover the pan just for 2-3 minutes so that the spices are nicely incorporated with the bhindi (okra).
- Soft and non-sticky lahsuni bhindi ki sabji is almost done. Lastly, add roasted peanut powder which adds a nice nutty taste and crunch to this garlicky bhindi sabzi. Mix well.
- Transfer lahsuni bhindi ki sabji into a serving bowl. Garnish with coriander leaves.
- Serve with soft phulkas, rotis or even as a side dish with dal rice, sambar rice or khichdi.n
