No onion No Garlic Bhindi is a simple recipe that delivers taste without compromise. Perfect as a side with some roti or dal rice for your everyday meals or on your party platter.
If you think skipping onion and garlic means sacrificing flavor, think again. No Onion No Garlic Bhindi is proof that simple ingredients can create bold, satisfying dishes. Perfect for those following dietary restrictions or looking for lighter options. Whether you’re cooking for tradition, health, or personal preference, this version of bhindi can quickly become a household favorite.
What is Bhindi
Bhindi, often referred to as okra or lady’s finger, is a popular vegetable that adds texture and flavor to many dishes. Loved for its versatility, it’s a staple in Indian kitchens and even finds its place in global cuisines.
Bhindi is also low in calories and fat, which makes it an excellent option for weight management. Since it’s naturally packed with antioxidants, consuming it regularly may help reduce inflammation.
I love to pair my bhindi with kadhi. Whenever I make kadhi I make Bhindi or vice Versa.
Recipes with Bhindi
From quick stir-fries to rich curries, this vegetable is celebrated for its ability to absorb spices and flavors.
In India, bhindi masala and bharwa bhindi (stuffed okra) are iconic dishes, often paired with roti or rice. The vegetable’s mild, earthy taste makes it a natural match for spice blends, tomatoes, and yogurt-based gravies. If you’re looking for lighter fare, sautéed bhindi with turmeric and salt is an easy comfort food.
Globally, okra has a distinct identity. In the southern U.S., it’s a key ingredient in gumbo, offering a slightly slimy texture that thickens the dish. In Middle Eastern and African cuisines, it appears in stews and soups, adding a unique mouthfeel and earthy flavor. (Source Wiki)
Bhindi is also fried to make bhindi tempura. I make crispy air-fryer bhindi along with a few spices. The vegan and gluten-free crispy bhindi is a delicious snack, and it can be a side to your main meals.
Why No Onion No Garlic?
If you are a follower of my blog, you will see that I have lots of recipes without onion and garlic. My parent’s house follows a no onion no garlic diet and I am used to making recipes without onion and garlic.
In many Indian households, onion, and garlic are not used during certain festivals, religious occasions, or in daily meals by communities that follow a satvik diet. This diet emphasizes food that is light, pure, and easy to digest, aligning with spiritual practices that promote clarity of mind and body.
For those looking to reduce their intake of strong flavors for any of these reasons, no onion, no garlic cooking doesn’t mean compromising on taste. With clever use of herbs, spices, and other aromatics like asafoetida (hing), ginger, and fresh cilantro, meals can still pack a flavorful punch while being easier on the stomach.
Ingredients used in No Onion No Garlic Bhindi
- Bhindi (Okra): Use slender and small-sized bhindis. The ones that are large and stout are not good.
- For flavoring, I have used, clove, green chilies, ginger, coriander powder, turmeric powder, red chili powder, cumin seeds, asafoetida(hing), oil, coriander, and salt.
- Amchur powder can be added for a tangy taste. I am using lemon/lime juice instead of amchur powder. Adding lemon/lime juice helps the bhindi not get slimy and retraining color.
Step-by-Step Cooking Instructions
- Prepare the Bhindi:
- Wash the bhindi thoroughly and pat it completely dry using a clean kitchen towel.
- Trim both ends and chop the bhindi into small pieces (about 1-cm length). Drying the bhindi ensures minimal stickiness during cooking.
- Heat the Oil:
- In a heavy-bottomed pan or kadhai, heat 2-3 tablespoons of oil on medium flame.
- Add cumin seeds, and crushed clove and let them splutter. Next, add a pinch of asafoetida . I am using asafoetida in liquid form and hence adding later.
- Add Ginger and Green Chilies:
- Toss in grated ginger and green chilies. Sauté for about 30 seconds until their raw smell disappears.
- Cook the Bhindi:
- Add the chopped bhindi to the pan. Stir well to coat the pieces with the tempered oil.
- Add the coriander powder, turmeric powder, red chili powder, and salt. Mix everything well.
- Cover the pan and cook on a medium flame for about 10-12 minutes, stirring occasionally. This helps to reduce the stickiness of bhindi and cooks it evenly.
- Once done, add amchur powder or lemon/lime juice for a tangy kick. Mix it well and cook for another 2-3 minutes.
- Garnish:
- Turn off the flame and garnish with freshly chopped coriander.
Serving Suggestions
Enjoy this No onion no garlic bhindi with roti, chapati, or puri for a wholesome Indian meal. Pair it with steamed basmati rice, jeera rice, and yogurt for a simple yet satisfying combination.
No onion No Garlic Bhindi
Ingredients
- 2 Cups Okra (Bhindi) Chopped (about 250 grams)
- 2-3 cloves
- 1 teaspoon cumin seeds
- 1 teaspoon oil
- 1 tablespoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- A pinch of asafoetida
- 2-3 green chili
- ¼ inch grated ginger
- Salt to taste
- Coriander for Garnish
Instructions
Prepare the Bhindi:
- Wash the bhindi thoroughly and pat it completely dry using a clean kitchen towel.2 Cups Okra (Bhindi) Chopped
- Trim both ends and chop the bhindi into small pieces (about 1-cm length). Drying the bhindi ensures minimal stickiness during cooking.
Heat the Oil:
- In a heavy-bottomed pan or kadhai, heat 2-3 tablespoons of oil on medium flame.1 teaspoon oil
- Add cumin seeds, and crushed clove and let them splutter. Next, add a pinch of asafoetida . I am using asafoetida in liquid form and hence adding later.2-3 cloves, 1 teaspoon cumin seeds, A pinch of asafoetida
- Add Ginger and Green Chilies:
- Toss in grated ginger and green chilies. Sauté for about 30 seconds until their raw smell disappears.¼ inch grated ginger, 2-3 green chili
Cook the Bhindi:
- Add the chopped bhindi to the pan. Stir well to coat the pieces with the tempered oil.
- Add the coriander powder, turmeric powder, red chili powder, and salt. Mix everything well.1 tablespoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, Salt to taste
- Cover the pan and cook on a medium flame for about 10-12 minutes, stirring occasionally. This helps to reduce the stickiness of bhindi and cooks it evenly.
- Once done, add amchur powder or lemon/lime juice for a tangy kick. Mix it well and cook for another 2-3 minutes.
Garnish:
- Turn off the flame and garnish with freshly chopped coriander.Coriander for Garnish
Notes
- Standard US Cups and spoons used
- Spices can be adjusted as per taste.
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