Bhindi Bhaji (Lady Finger Bhujia) with Chilli Garlic Sauce

To cook bhindi bhaji and ensure the okra is tender, heat oil in a pan and add zeera until it sputters. Then, sauté sliced onions until translucent before adding the okra, tomatoes, and spices. Cover the pan and let it simmer on low heat for about 15 minutes, stirring occasionally. If needed, add a little water to prevent sticking. The dish is ready when the okra is tender and the oil separates from the mixture.

To make bhindi bhaji vegan, you can simply use vegetable oil instead of ghee or butter. The recipe is already plant-based since it primarily consists of okra, tomatoes, and spices. Ensure that any additional sauces or sides, like the chilli garlic sauce, are also vegan-friendly.

To store leftover bhindi bhaji, allow it to cool completely before transferring it to an airtight container. You can refrigerate it for up to 3-4 days. If you want to keep it longer, consider freezing it in a freezer-safe container, where it can last for up to 2 months. When reheating, add a splash of water to prevent it from drying out.

Bhindi bhaji pairs wonderfully with roti or chapati for a traditional meal. You can also serve it alongside basmati rice or jeera rice for a heartier option. For added flavor, complement the dish with a side of chilli garlic sauce or a cooling yogurt raita.

Yes, you can use frozen okra for bhindi bhaji. Just make sure to thaw and drain any excess moisture before cooking. Frozen okra may cook faster than fresh, so keep an eye on it while simmering to ensure it doesn't become too mushy.