50 ladies finger recipes

Recipes using Ladies Finger, Bhindi Recipes Collecion, Okra Recipes

We have a large collection of 100 different types of Bhindi recipes. Yes, it's clearly evident that Ladies Finger  and the different types of Ladies Finger recipes are super popular all across our lovely country. 

Ladies finger also known as okra, commonly called as bhindi is a much-loved vegetable by children. They are readily available throughout the year at affordable prices. Although it appears to be a bit sticky while cutting and during cooking also, bhindi becomes okay after cooking if prepared the right way. To avoid sticking of bhindi to the knife, apply some lemon juice on the knife blade before cutting ladyfinger.

Green in colour and long, with an attractive ridged skin, bhindi can be cut into round pieces or sliced into 4 halves or maybe put the whole in a mix vegetable subji. Sautéed or fried or added to dishes like raitas and kadhis, you can make a lot of dishes using bhindi, ranging from starters and pickles to subzis, both simple and elaborate.

If you are looking for recipes on how to cook lady finger in a unique manner? Then to your endless list of pakora variants, add this Bhindi Pakora which is going to be your new favorite. With zero addition of water, an assortment of dry spices and a dash of rice flour to provide the crunchiness, these unique pakoras taste amazing with a cup of chai while its pouring outside. Also, you can make drool-worthy appetizer like the Crispy Okra tossed with oriental ingredients. If you think stir-fries are limited to exotic vegetables and sauces then you are sooooo wrong. These Indian versions of Stir Fried Bhindi with Peanuts and Kerala style Bhindi Onion Stir-fry made using a handful of ingredients from our kitchen shelves are lip-smacking and can be made very quickly! Lady finger recipe South India you will find some knowledgeable people adding a handful of chopped bhindi to their dosa batter to get a charming golden colour and exciting crispness.
 

Popular Ladies Finger Recipes

Bhindi can be cooked as a subji, a part of the main course and eaten with phulkas or rotis. Stuffed Bhindi Sambhariya, Sukhi Bhindi, Bhindi Masala, Achaari Dahi Bhindi are some popular ladies finger recipes. You can even use okra to enhance the flavor of dals and kadhi. Bhindi Ni Kadhi and Bhatia Kadhi are some authentic Gujarati recipes made with interesting combination of ingredients. Apart from all the popular sambhar vegetables like the drumstick, pumpkin, shallots and tomatoes, the Kerala Sambhar also makes use of lady finger.

Have a go at our favourite Lady Finger dishes, ranging from Stuffed Bhindi with Paneer to Sukhi Bhindi. Tease your taste buds with flavourful treats like the Bhindi Mappas and Lahsuni Bhindi, or soothe yourself after a tired day, with a homely dish like. If you crave for more of bhindi, head to our website and you will find many more ways of How to make Lady Finger.

Happy Cooking!

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bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with 30 amazing images. bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry is a tempting accompaniment with a perfect hue. Lean how to make Gujarati bhindi ki kadhi. To make bhinda ni kadhi, heat oil in a broad non-stick pan and add the bhindi. Sauté on a medium flame for 3 to 4 minutes. Transfer to a plate and keep aside. To make kadhi, combine the curds and besan in a deep bowl and whisk well till no lumps remain. Add 3 cups of water and mix well and keep aside. Next, heat the ghee in a deep pan and add the cumin seeds and mustard seeds. When the seeds crackle, add the asafoetida and curry leaves and sauté for a few seconds. Add the prepared curds-besan-water mixture, turmeric powder, salt, ginger-green chilli paste and sugar, mix well and bring to a boil for 2 minutes, while stirring continuously. Reduce the flame and simmer for 8 to 10 minutes, while stirring occasionally. Just before serving, bring the kadhi to boil. Add the sauteed ladies finger. Mix well and simmer for 5 minutes. Garnish the kadhi with coriander and serve hot with steamed rice. The versatile ladies finger is used widely in Gujarati cuisine, in many dry as well as gravy recipes. Here we present, Gujarati bhindi ki kadhi, where ladies finger mingles with the traditional kadhi. The tempering of whole spices adds a lot of punch to this kadhi recipe, while curd add a mild tang and sugar imparts a pleasant sweetness to it. You are sure to love the smooth velvety texture of bhindi and lovely flavour of this Indian style okra yogurt curry. As a slight variation to this recipe, you can add sliced and sautéed onions and tomatoes to the kadhi. Slightly thicken this by adding a little more besan and serve it with chapati, rotlas or jowar bajra garlic roti to make a meal. Tips to make bhinda ni kadhi. 1. Make sure when you boil the kadhi you do stir it in between or it will curdle. 2. Bhindi should not be chopped finely or very big, just medium sized. 3. Add the bhindi just before serving the kadhi. 4. Serve bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with steamed rice. Enjoy bhinda ni kadhi recipe | Gujarati bhindi ki kadhi | Indian style okra yogurt curry | with step by step photos.

bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with 17 amazing images. bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi is a flavoursome sabzi with the right mix of Indian spices. Learn how to make restaurant style bhindi do pyaza. To make bhindi do pyaza, heat the oil in a non-stick kadhai, add the cumin seeds and nigella seeds and sauté on a medium flame for 30 seconds. When the seeds crackle, add the onions and sauté on a medium flame for 2 to 3 minutes. Add the turmeric powder, ginger paste, green chillies and 1 tbsp of water, mix well and sauté on a medium flame for 1 to 2 minutes. Add the ladies finger and salt, mix well and cook on a medium flame for 4 to 5 minutes or till they become little tender. Add the curds, mix well and cook on a medium flame for 1 to 2 minutes or till the curds dry out, while stirring occasionally. Serve bhindi do pyaza hot with a rotis or parathas. Do pyaza denotes presence of double the quantity of onions than that found in any other style of preparation. Bhindi do pyaza with curd is a home style comforting subzi that can be cooked in minutes and makes an ideal dish to cook often and also when you are in a hurry. In this restaurant style bhindi do pyaza recipe the combination of bhindi, onions and curd, perked up with the aromatic flavour of cumin seeds and nigella seeds along with ginger and green chillies make a mouth-watering semi-dry subzi that you can enjoy with chapati or Paratha and also an ideal side dish to serve with any of your favourite dal and plain rice. The highlight of the bhindi do pyaza Indian sabzi is the curd that is absorbed by the bhindis, it enhances the taste and flavour of the subzi. You can also try other similar recipes like Subz Do Pyaza and Paneer Do Pyaza. Also do check out our collection of other Semi-Dry Subzi recipes. Tips for bhindi do pyaza. 1. Remember to slice the onions thinly so as to get the perfect mouthfeel. 2. Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam. 3. After adding curd, keep stirring it continuously to avoid it from splitting. Enjoy bhindi do pyaza recipe | bhindi do pyaza with curd | restaurant style bhindi do pyaza | bhindi do pyaza Indian sabzi | with step by step photos.

Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with 33 amazing images. Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa is unique as the sambar masala is made using coconut. Learn how to make Varutharacha sambar Kerala style. To make Kerala sambar, combine the toovar dal, turmeric powder, asafoetida and 2 cups of water in a pressure cooker, mix well and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Whisk the dal well using a whisk. Transfer the whisked dal into a deep non-stick pan, add all the vegetables, salt and 3 cups of water, mix well and cook on a medium flame for 20 to 22 minutes, while stirring occasionally. Add the prepared sambar masala, tamarind pulp and ¾ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside. Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 1 minute. Pour this tempering on the prepared sambar and mix well. Serve hot. The Kerala style sambhar with coconut is a rich and flavourful version, which is made of toovar dal and mixed vegetables like brinjal, ladies finger and red pumpkin, laced with tamarind and flavoured with a spicy masala of coconut, onion, coriander seeds and other spices like pepper, fenugreek and cumin. The flavour of coriander seeds is a bit stronger than that of other spices, and this makes the sambhar very aromatic and flavourful. Although we have used the ideal amount of red chillies to make Indian sambar with coconut for dosa, you can vary that to your preferred spice level. Enjoy the Varutharacha sambar Kerala style with hot rice and ghee. With the presence of veggies in this sambar, together this duo will make a meal in itself. Tips for Kerala sambar. 1. It is important to prepare the tempering fresh and pour it over the Sambhar at the end, after the cooking process is over. You must not temper at the beginning because that will change the taste. 2. Learn how to make tamarind pulp. Enjoy Kerala sambar recipe | Kerala style sambhar with coconut | Varutharacha sambar Kerala style | Indian sambar with coconut for dosa | with step by step photos.

bhindi raita recipe | okra raita | lady finger raita | fried okra in spicy yoghurt | with 11 amazing images. bhindi raita recipe is deep-fried ladies finger, when added to curds and seasoned with spice powders and black salt, results in a tongue-tickling lady finger raita. Many people are afraid of using ladies finger in a bhindi raita as they think it will get gooey. But, you will pleasantly surprised to see that it is a best-fit for raitas. You just need to know the right way of including it. The cripy fried bhindi tastes heavenly when had in the bhindi raita form. The ingredients used for making this quick bhindi raita are very basic, you can prepare this raita in hardly 10 mins. Serve this bhindi raita immediately on preparation to enjoy the crispness of the deep-fried bhindi. So, next time you have guests coming over or a special occasion at home surprise your family with this unique bhindi raita recipe!! Good to serve fried okra in spicy yoghurt with rice delicacies like pulaos and biryanis or with just plain parathas or theplas. Enjoy bhindi raita recipe | okra raita | lady finger raita | fried okra in spicy yoghurt | with detailed step by step recipe photos and video below.

bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra | with 25 amazing images. bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra is a simple everyday sabzi. Learn how to make spicy okra sabzi. To make bhinda nu shaak, heat the oil in a broad non-stick pan and add the cumin seeds and asafoetida. When the seeds crackle, add the bhindi and turmeric powder, mix well and cook on a medium flame for 6 to 8 minutes, while tossing occasionally. Add the coriander-cumin seeds powder, chilli powder, coriander and salt, toss gently and cook on a medium flame for 2 minutes. Serve hot. The most common of veggies and even more common ingredients come together in a surprisingly fabulous way to create an irresistible dish that makes you drool! Indian stir fried okra is a perfect example of this. An easy recipe that features a simple tempering and a quick process of tossing the ladies finger with spice powders, the Gujarati bhindi ki sabzi is sure to captivate you with its homely and traditional flavour. While making this Okra Subzi, take care not to stir the bhindi. Just toss it by shaking the pan, to avoid stickiness. Serve this dry spicy okra sabzi with chapatti, dal, steamed rice and papad for a complete meal. Tips to make bhindi nu shaak. 1. Do not cover the pan with a lid while cooking bhindi as it will make the bhindi sticky. 2. Make sure the bhindi is always cooked in a broad non-stick pan with enough oil. 3. 2 tsp lemon juice can be added just before serving. 4. The sabzi can be made in advance and kept just re heat it before cooking. Enjoy bhinda nu shaak recipe | spicy okra sabzi | Gujarati bhindi ki sabzi | Indian stir fried okra | with step with step photos.

Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | with 25 amazing images. As the name suggests, this kadhi recipe hails from the Bhatia community. It is a sweet and sour version made with cooked toovar dal water, curds and vegetables. Bhatia kadhi not only showcases the culinary traditions of the Bhatia community but also reflects the importance of yogurt in Indian cooking, revered for its health benefits and ability to enhance flavors. Bhatia kadhi is typically served hot, accompanied by steamed basmati rice or flatbreads like roti or naan. It is often garnished with fresh coriander and can be enjoyed alongside pickles or papad. Pro tips for Bhatia kadhi. 1. Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi. 2. Add the strained toovar dal water. The starchy nature of toovar dal water helps to thicken the kadhi, giving it a creamy and satisfying texture. It contributes to the signature richness of Bhatia Kadhi. 3. Add 1/4 cup sliced radish (mooli). Radish adds a sharp, pungent flavor that complements the tangy and slightly bitter taste of the kadhi. Enjoy Bhatia kadhi | Gujarati bhatia khadi | bhatia vegetable kadhi | with step by step photos.

Bengali style okra sabzi recipe | Bengali style bhindi | sukha healthy bhindi sabzi | with 20 amazing images. Bengali style okra sabzi recipe is a dry healthy Bengali vegetable. Learn how to make Bengali style bhindi. When something can be cooked quickly and easily, and is also too tasty to resist, it appeals to everybody! such is the case with the Bengali style okra. A fine powder of mustard and poppy seeds lends a unique flavour to this Bengali style okra, which features only simple ingredients that can be found in anybody's spice rack. So, you can prepare it anytime you need a semi-spicy, hot accompaniment for fluffy fresh rotis! Main ingredients for Bengali style okra. Bhindi (okra, ladies finger). Add washed, chopped in half ladies finger (bhindi). The B9 (vitamin Folate) present in ladies finger is required in blood RBC production. There are also fair amounts of vitamin C, which boosts immunity. Mustard oil. Heat mustard (rai/sarson) oil in a kadhai to a smoking point, which delivers a strong, pungent mustard flavor with a nutty hint. The okra develops a crispy exterior and tender interior. The strong aroma of mustard oil is a signature characteristic of Bengali cuisine. Mustard oil imparts a distinct and pungent flavor to the dish, which perfectly complements the earthy taste of okra. Looking for a nutritious and light dish? Look no further than Bengali style okra which is rich in Folic acid and vitamin C. With only 48 calories per serving of Bengali Style Okra, it is suitable for weight loss, good for pregnant women and diabetic diet. Tips for Bengali style okra sabzi. Add poppy seeds (khus-khus). Poppy seeds have a distinct nutty flavor that complements the earthy taste of okra beautifully. When ground or made into a paste, poppy seeds add a subtle creaminess to the dish. Add coarsely crushed roasted peanuts. Roasting the peanuts intensifies their flavor. The crushed peanuts provide a delightful crunch amidst the soft okra. Peanuts contain Vitamin B1, Thiamine which helps form ATP (Adenosine triphosphate) which the body uses for energy. Enjoy Bengali style okra sabzi recipe | Bengali style bhindi | sukha healthy bhindi sabzi | with step by step photos.

bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with 29 amazing images. bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices is a common sabzi from the land of Gujarat. To make bhindi sambhariya, wash and slit the ladies finger lengthwise carefully, so that the segments do not separate. Fill each ladies finger with a little of the prepared filling and keep aside. Heat the oil in a kadhai and add the asafoetida. Add the stuffed ladies finger and mix well. Cover and cook on a medium flame for 12 to 15 minutes or till the ladies finger is cooked, while stirring occasionally. Serve hot. Stuffed okra with coconut, coriander and spices is an irresistible preparation of fresh okras, stuffed with an exciting sesame-tinged coconut and coriander mixture, and cooked in its own juice. Succulent and perfectly cooked ladies finger has withstood the test of time and continues to be hot favourite with people of all age groups. Bhindi sambhariya is indeed a delightful preparation that is sure to satiate your taste buds and your tummy! This dish is a good fit for any occasion, and any meal! Traditionally Gujarati style stuffed bhindi is served with roti, Gujarati kadhi and a glass of buttermilk. Tips for bhindi sambhariya. 1. Choose very small and tender okras for the best flavour, and enjoy its juicy feel combined with typical gujarati spices. 2. You can also add 2 tbsp of coarsely ground peanuts to the filling. 3. Prefer a broad or deep non-stick pan, so the bhindi cooks well uniformly. 4. If you think that the bhindi is turning sticky, then add 2 to 3 drops of lemon juice and mix well. 5. The filling can be used to stuff other veggies like potato and onion also. Enjoy bhindi sambhariya recipe | Gujarati style stuffed bhindi | stuffed okra with coconut, coriander and spices | with step by step photos.

It is common to stuff bhindi with besan and masala powders. But, you can give the popular dish a twist by stuffing it with paneer instead. By using low-fat paneer, you can ensure guilt-free dining too! What makes the Stuffed Bhindi with Paneer all the more delightful is the thoughtful combination of spices, tomatoes and onions, which makes the dish extremely aromatic and tasty.

bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya | with amazing images. In bhindi pakora recipe we make use of the property of sticky bhindi to make a crunchy and tasty bhindi pakoda. This unusual okra fritters tastes too good and is sure to win over many hearts. The success of this crispy bhindi pakora lies in how well you make the dough without using any water. bhindi pakora is made mainly from bhindi, besan, Indian spices and oil for deep frying. Bhindi has a property that not many people know to exploit to their advantage. The seemingly sticky vegetable is capable of lending a crisp texture to many snacks including bhindi pakora. Even today, in Tamil Nadu you will find some knowledgeable people adding a handful of chopped bhindi to their dosa batter to get a charming golden colour and exciting crispness. Notes on bhindi pakora recipe. 1. Mix the dough very well while squeezing it simultaneously, without using any water form a mixture. The sticky property of bhindi help in binding together all the ingredients. 2. Heat the oil in a deep non-stick pan, drop spoonful of the mixture using your fingers. Maintain the temperature of oil. Very high heat browns the pakora from outside very fast and the inside remains uncooked. If you let the temperature too low then they will turn oily. Once okra fritters are deep-fried, sprinkle a dash of chaat masala on these yummy pakoras and serve hot with tea. You can also try other pakoras like the Gobi Pakora or Paneer Pakoda. Learn to make bhindi pakora recipe | bhindi pakoda | okra fritters | ladies finger bhajiya | with step by step photos below.

crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack | with 27 amazing images. crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack is a crunchy munchie which non-bhindi lovers would also love to indulge into. Learn how to make kurkuri bhindi. To make crispy bhindi, combine all the ingredients in a bowl and mix well. Heat the oil in a deep kadhai and deep-fry the bhindi a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on absorbent paper. Serve immediately garnished with chaat masala. Transform the humble bhindi into a tempting starter! Here sliced ladies finger is crisped to perfection and laced with chaat masala and chilli powder. The outcome is karari bhindi Indian snack, a perfect cocktail snack. You will love the mild spiciness of this snack, which enhances rather than hide the natural flavour of the bhindi. The kurkuri bhindi often features on the restaurant menu and is an ideal snack for unexpected guests. Serve the crispy fried okra immediately to retain its crispness and enjoy the best flavours too. You might have to fry the bhindi for quite some time to get the crispy texture, but the outcome is worth your patience. Tips for crispy bhindi. 1. Remember the bhindi should be completely dry before adding spices, else it might splutter in oil. 2. The bhindis have to be fried almost immediately after you mix them, as otherwise they will release water and turn soggy instead of being crisp after deep-frying. 3. Small quantity of amchur masala would be a flavourful addition to this recipe. 4. To serve immediately is also very important. Enjoy crispy bhindi recipe | kurkuri bhindi | crispy fried okra | karari bhindi Indian snack | with step by step photos.

Dahi Bhindi is a mouth-watering recipe, which can be part of your daily fare. It takes a while to cook but since bhindi is low in sodium content, it is definitely worth making this for those with high blood pressure. The combination of vegetables and spices is perfect, to lift the taste of subzi to an extent that one does not notice the reduced use of salt. Use only the measured amount of salt and do not go overboard. A combination of sautéed bhindi, tomatoes, onions and curds with spices, this Dahi Bhindi tastes wonderful with phulkas or chapatis. A low-salt, low-sodium menu can also include other dishes like the Mili Jhuli Subzi and the Mooli Moong Dal .

dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | with 30 amazing images. dahi bhindi recipe is made like Kerala style dahi bhindi. Learn how to make South Indian dahi bhindi. Kerala style dahi bhindi is a delicious and easy-to-make curry that is popular in Kerala cuisine. It is made with curd and spices, and has a slightly sweet and sour taste. A Kerala-style preparation of bhindi hence called Kerala style dahi bhindi, with an aromatic seasoning, and the added flavour of tomatoes and onions. Churned curds form the base for the dahi bhindi, giving it a tangy yet light mouth-feel. It goes great with puris. pro tips for Kerala style dahi bhindi. 1. Deep-fry the bhindi (ladies finger) on a medium flame till they turn crisp. 2. Cook on a slow flame for a minute, while stirring continuously to prevent the curds from splitting. 3. Kasuri methi can also be added to ladyfingers as per taste. 4. Before cutting the bhindi, add some salt and lemon juice to them. This will reduce the stickiness present in bhindi. Bhindi, a popular Indian vegetable, can be used in many different ways to prepare sabzi. Check out our 125 recipes using bhindi and try healthy bhindi masala recipe. Enjoy dahi bhindi recipe | Kerala style dahi bhindi | South Indian dahi bhindi | okra yoghurt gravy | with step by step photos.

healthy bhindi masala recipe | dry lady finger sabzi | tava okra in coriander and onion paste | with amazing 27 images. Bhindi Masala always brings to mind a yummy dish, literally floating in oil! Free yourself from the calorie scare with this healthy bhindi masala recipe. Despite having very little oil, your favourite dry lady finger sabzi is as tasty as ever, as the bhindi is stuffed with a mouth-watering mixture of spices and spice powders. A generous amount of coriander is added to the stuffing mix, to get a really invigorating flavour! As this recipe has very little oil, you have to be careful when cooking the ladies finger, as they might get burnt if you don't turn them over at the right time. Bhindi is healthy as the vitamin Folate (B9) present in ladies finger is required in blood RBC production. There are also fair amounts of vitamin C, which boosts immunity. There are good amounts for dietary fiber present and hence good for diabetics and weight loss. The tava bhindi in coriander and onion paste is quick, easy, tasty and healthy. As, the sabzi is dry you can even take it in your tiffin to work. All you need to do to make Bhindi masala is start by making the onion coriander paste. For making the paste, in a blender add onions, coriander, ginger-green chilli paste, turmeric powder, coriander-cumin powder, garam masala, roasted sesame seeds, lemon juice and blend well using little water. Once blended, remove it in a bowl and add besan. Mix well. Besan helps in binding. Further, stuff slit bhindi with the masala and keep aside. Side by side heat 2 tsp of peanut oil in a pan, Add the prepared masala and cook it by adding little water. Add marinated and stuffed bhindi and cook. Serve bhindi masala hot with chapatti or roti. With its awesome taste and texture, this Bhindi Masala is a wonderful way to top up on folic acid, which is crucial for healthy brain functioning. Enjoy it hot and fresh with rotis or parathas. Try to have it immediately, and avoid reheating, as the bhindi might get dry. Enjoy healthy bhindi masala recipe | dry lady finger sabzi | tava okra in coriander and onion paste | with detailed step by step recipe photos.
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