Okra and Onion stir fry. Mom’s Pyaaz Waali Bhindi Subzi. Vegan Glutenfree Recipe

Can have too many of Mom’s recipes can we.. :)

Mom made Okra and onion subzi the other day. Hubbs loved it and of course Mom and Dad like it. My sister can live on Okra 5 days a week and I cannot stand more than 1 tiny piece :). Preferences. Mom has a few Bhindi recipes up her sleeve. So I stopped everyone in their tracks and took some pictures before they all finished lunch. 

And did you hear? Vegan MOFO is in September this year. Thats like tomorrow.. Gaah. I wont have any time to think till mid August and then I might just explode with the stress of mofo already.
No Themes planned yet, no recipe and posts thought of.

Last year I did a Pizza theme… 20+ different Pizzas, with 20+ different crusts! and man it was nerve wracking trying to come up with the different crusts:)

Throw me some ideas will you.. What would you like to see this year in the month of september. Some fun but attainable theme ideas please:)

Below.. lunch with the Bhindi Subzi… Mung Dal, Okra, Mint Cilantro Chutney, Kachumbar Salad (Chopped onion, tomato, cilantro, salt, pepper, lemon juice), Roti flatbread.

Okra and Onion stir fry. Pyaaz Waali Bhindi

Also, I truly apologize for not visiting blogs this past month. It has been a crazy 2 months and continuing! No end in sight yet..

How do you like your Okra?

2 more ways to make Okra, with chickpea flour and with pickling spices and More Dry Veggie sides here.

Okra and Onion Stir fry. Mom’s Pyaaz Waali Bhindi.
Allergen information: Free of Dairy, egg, corn, soy, yeast, nut.gluten, grain
Serves 3

1 Tablespoon Oil
2 cups chopped fresh Okra, chopped
1 medium onion, finely sliced
1/4 teaspoon turmeric(haldi)
1 green chili, finely chopped ( I use Serrano pepper)
3/4 teaspoon salt 
red chili powder(optional)

In a pan, add oil and heat on medium.
Add green chili and cook for 2 minutes.
Add onion, mix and cook on low-medium heat until onion starts to turn translucent. 6-8 minutes.
Add the Okra and turmeric, mix and cook, uncovered, on low-medium heat, for 25-30 minutes.
Stir twice in between. 
Once Okra is cooked to preference, add salt and mix well. Take off heat.
Add chili powder if you like and mix well.
Serve hot. 

Notes: Cook Okra uncovered and without salt for no stickyness. 

Add 1/2 teaspoon cumin seeds or fennel seeds with the green chili.
Add 1/4 teaspoon amchur/dry mango powder  or black salt at the end and mix well. 
Add some garam masala to taste at the end.

This Bhindi is being shared at Rickis wellness weekend, Allergy Free Wednesday

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  1. says

    Hey Miss Richa! I can’t believe VeganMofo is coming soon! How about doing a collection of gluten-free bread recipes or a multicultural twist in Indian recipes? Hehe! There are so many wonderful ideas for your VeganMofo theme. I will probably be focusing on traveling and eats in Buenos Aires. I leave for Spain soon next week. Your okra and onion stir-fry dish looks delish! Where can I find a recipe for the Roti flatbread? I’ve been addicted to making naan bread over the past two weeks! It takes loads of practice! Have a wonderful day!

  2. says

    It’s so fun to see your mom’s recipes! They look so good. Okra grows like mad out here, but I’ve never eaten it fresh. I suppose I must try…but I still have the memory of slimy okra chunks in Campbell’s Soup from when I was a kid!

    I’m stressing about MoFo, too! Excited, but exhausted already :-). I’m sure you will come up with something wonderful!

  3. says

    Okra is hard to get by over here and I hardly have ideas what to make with it. When I loved in a small university town in the west o Germany, an Indian restaurant had an okra dish I always ordered. But yours looks so much better! All those caramelized onions!

  4. says

    i have never eaten fresh okra- only frozen, and i didn’t like it. i have to believe fresh is so much tastier, especially in this dish where it has a crispness to it. never too many mommy recipes!

    i can’t wait to see what you bring to the mofo table this year!

  5. says

    goodgolly that looks delicious! I haven’t eaten okra in a gazillion years but you have inspired me to dig in again!
    As for September ideas, maybe you could do wraps? Naan wraps and tortilla wraps and collard/cabbage/greens wraps. Radicchio wraps? Pancakes wraps!
    Perfect time for them because they tuck well into school lunches and soccer snack bags.
    Thanks for the recipe…cheers!

  6. says

    I love okra – as long as it’s not overcooked and slimy! It looks so pretty, too, don’t you think? I wonder if I could grow it if I saved some seeds? Now there’s a thought:)

  7. Abdullah says

    I got used to eatin’ okra turkish style, but tomorrow I am more in mood for ur recipe. It looks awesome! Offtopic: Most of the time when i see vegan recipes I’m lik meh.. :) cuz i have a rich background and am kinda cocky :p sarma, dolma, icli kofte, kisir, and many many more I am now a sophisticated cook (oh my god people change 😉 ) but with ur recipes Im like yeah I like this! Have already requested my shoppigwebsite to send me an emal asa your book can be preordered! Greetingz, Abdullah


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