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5 from 5 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course sabji, shaak, Side Dish
Cuisine Gujarati
Servings 4


  • 500 g okra
  • 3 tbsp oil
  • 1 tsp cumin seeds
  • ½ tsp mustard seeds
  • ¼ tsp carom seeds
  • ½ tsp turmeric powder
  • ½ -1 tsp red chilli powder
  • a generous pinch of asafetida
  • 1 - 1½ tsp salt
  • 2 tbsp coriander cumin powder
  • 2 tbsp chopped fresh coriander


  • Wash the okra and wipe them dry with a kitchen towel.
  • Cut off  both the ends.
  • Slice the okra into rounds of about ½" thick.
  • Heat oil in a wide pan over medium heat.
  • When it is hot add mustard seeds first. Then add cumin and carom seeds.
  • Add asafetida and turmeric powder.
  • Immediately add the sliced okra or bhinda.
  • Mix well.
  • Reduce the heat and cover the pan.
  • Let the okra cook for 10 minutes. Occasionally lift the lid and stir the okra gently.
  • Remove the lid and cook the okra for a further 7-10 minutes. Check to see if you're able to cut one piece easily with your spatula.
  • If you can, then the okra is cooked.
  • Add red chill powder, dhana jiru and mix well.
  • Take the pan off the heat. Add salt and mix well.
  • Garnish with chopped fresh coriander and serve with roti and dal


  • I usually wash the okra at night and layer it on a newspaper sheet or a kitchen towel so that they dry overnight.
  • Do not add salt at the beginning otherwise the okra will turn too slimy.
  • If not serving bhinda nu shaak immediately then don't cover it. Leave it open till it cools down. Heat it up just before serving.
  • This shaak needs dhana jiru which you can easily make at home, roast 1 part coriander seeds and ¼ part cumin seeds. Mix and grind in a blender. Store any leftover in an airtight jar to use for other shaaks.
  • Enjoy it with a dollop of plain yogurt.
  • If you wish you can add ginger and garlic paste. Stir fry for a few seconds before adding the turmeric powder.
Keyword bhindi sabji, gujarati style, Gujarati style bhinda nu shaak, stir fried okra