Servings: 2

Weight Watcher Smart Points: 5

Preparation Time: 15 Minutes

Cooking Time: 25 Minutes

Ready In: 40 Minutes


  • ¼ or ½ tsp red chili powder/lal mirch powder
  • some chopped coriander or mint for garnishing
  • ½ tsp coriander powder/dhania powder
  • ½ tsp cumin seeds/jeera
  • ¼ tsp garam masala powder
  • 1 tbsp chopped or sliced garlic
  • 1 green chili, chopped or slit
  • a pinch of asafoetida/hing
  • ½ tsp dry mango powder/amchur
  • 2 tbsp oil
  • 200 g bhindi/okra
  • 1 large onion, thinly sliced
  • salt as required
  • ½ tsp turmeric powder/haldi


  1. rinse, wipe and dry the bhindi/okra.slice each bhindi vertically, into two or four slices.smaller okra can be sliced into two and larger ones can be sliced into four.heat oil in a pan or kadai
  2. crackle the cumin first.add the garlic and asafoetida
  3. fry for 15-20 seconds.then add the sliced onions and saute till they become translucent.add turmeric powder, green chilies and stir.add the bhindi
  4. stir in salt.cover the pan and let the bhindi cook for 5 minutes.remove the lid and add the red chili powder, garam masala, coriander powder, dry mango powder
  5. stir well.cook without any lid till the oil starts separating and the bhindi has cooked.if the okra mixture starts to stick to the pan, then sprinkle some water and continue to cook.stir for some times, when the bhindi is cooking.garnish lahsuni bhindi with some coriander or mint leaves and serve lahsuni bhindi with roti or phulkas.

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