Bhindi, also known as okra or lady’s finger, is an all-India fave. Some like it hot hot, sprinkled with chilly. Some like it crispy. Some like it stuffed. Some like it in a rich curry. You choose.
There can't be a more delightful mix than crunchy fried okra, khatta dried mango, and zesty spices. Chef Vikas Khanna tosses it with red onions, cilantro, and lemon juice to create a flavourful salad that has a perfect balance of crispiness and freshness.
Please find the recipe here: Crispy Okra Salad With Dried Mango Strips
Jayanti Soni's version of okra is a popular Rajasthani dish that's spicy and has a thick garlic, lemony gravy to boot. Make it in under 30 minutes. Serve it up on a thali with rice, parathas or chapattis and maybe a bowl of dahi on the side.
Please find the recipe here: Tari Wali Bhindi
Gitanjali Gurbaxani makes her okra using the right blend of dry spices and yoghurt. Together, they enhance and bring out the richness of the sabzi.
Please find the recipe here: Dahi Wali Bhindi
Zelda Pande shares her Ammaji's Madhya Pradesh recipe for an extremely simple okra in a yoghurt gravy. Zelda has tweaked it over the years adding a bit of one of her favourite spices -- kalonji.
Please find the recipe here: Ammaji's Mahi Bhindi
This simple step-by-step fried bhindi recipe by Rajesh Karkera is excellent for beginners. With few ingredients, an easy cooking process, it delivers a flavourful and crispy dish.
Please find the recipe here: Bhindi Fry
Seafood chahne-wallahs often like their most special fish or shrimp married with okra. Chef Kumar Mahadevan's adds bhindi to prawn curry, along with aromatic spices, tangy tamarind, and creamy coconut. The bhindi brings out the best in the prawns and vice versa.
Please find the recipe here: Prawn Okra Curry
Sunil Kanchi's mother's bhindi kadhi is tasty North Indian dish made with okra, buttermilk, and aromatic spices. The bhindi is cooked with a masala paste and blended with yoghurt for a creamy, spicy, and slightly sour taste.
Please find the recipe here: Spicy Bhendi Kadhi
Gul Suhanda offers his mum Rita's recipe for bhindi known as Sel Bhaji among Sindhis. The okra and alus are stuffed and are cooked in a thick curry.
Please find the recipe here: Masala Aloo Bhindi
Chef Gaurav Anand stuffs tender okra iwith a mix of salt, chilly, and chaat masala and then fries it in an onion-tomato gravy and finishes it with aamchoor or dried mango powder.
Please find the recipe here: Bharwan Bhindi
This Sindhi curry by Chef Saransh Goila is a blend of vegetables including plenty of okra. It's meant to be had with Basmati rice, or to put it in chef language, on a bed of steaming Basmati rice.
Please find the recipe here: Sindhi Kadhi
The Parsis eat their okra with eggs. Yes, eggs. They prefer adding eggs to as many dishes as possible. Coomi Selod adapted her Papeta Par Eeda to create an akuri with bhindi.
Please find the recipe here: Bheeda Par Eeda