Bhendi Dry Bhaji Recipe

I love Bhendi in any kind of recipe. Dry, Fried, Gravy, you name it! Not many love green veggies but I do đŸ™‚

Recipe (Veg):  Bhendi Dry Bhaji

Preparation time: 10 minutes
Cooking time: 10 minutes

Bhendi Dry Bhaji

Bhendi Dry Bhaji


Lady’s finger (Bhendi) – 4-5 medium size
Any oil – 1 tablespoon
Salt – As per taste (I added around 1 teaspoon)
Asafoetida (Hing) – 1 small pinch
Cumin seeds (Jeera) – 1 teaspoon
Garlic pods (Lasoon) – 5-6 pieces
Turmeric powder (Haldi) – 1 small pinch
Chili powder (Lal mirchi) – 1 teaspoon
Coriander powder (Dhane) – 1 teaspoon
Groundnuts – 1 tablespoon (roasted & ground to a fine powder)


  1. Wash the bhendi clean. Cut them into small bite size pieces.
  2. In a non-stick kadhai, add the oil. When it heats up, put the asafoetida, cumin seeds & garlic pods in it. Mix well taking care that it does not burn.
  3. Add Turmeric, Chili, Coriander powder, Salt into the kadhai & fry well.
  4. Add the bhendi pieces and mix everything well. Keep the kadhai covered for a minute or so.
  5. Once the bhendi cooks, add the groundnuts and mix well.

Serve with Indian Bread (Roti/Naan).

Note: Groundnuts are optional, avoid if you have allergy to nuts.


Image used is copyrighted. Author is the sole owner of the photograph used.

Pin It

Leave a Comment