How to Cook Frozen Bhindi


Bhindi is the Indian name for okra, a green, mild-flavored, finger-shaped vegetable. Also known as gumbo or lady finger, bhindi has a taste and slimy texture similar to that of the eggplant. While whole bhindi is sold fresh, it is also available chopped in frozen form. You can prepare a quick meal by pan-frying or oven roasting frozen bhindi as a main dish or as a side dish. You can cook it on its own with or without seasonings, or add other ingredients to it.

Things You'll Need

  • Colander
  • Water
  • Bowl
  • Salt
  • Pepper
  • Paprika
  • Frying pan
  • Vegetable oil
  • Spatula
  • Baking sheet
  • Place the frozen bhindi in a colander. Pour lukewarm water on it. Rinse and drain immediately. This will prevent the bhindi from turning sticky while cooking.

  • Set the bhindi in a bowl. If you like, you can season it with a sprinkling of salt and pepper or paprika.

  • Pan-fry the bhindi by heating a little vegetable oil in a frying pan on medium heat. Add the bhindi when the oil starts smoking. Stir frequently with a spatula to prevent the bhindi from sticking to the pan. Cook for approximately 10 minutes or until the bhindi turns light brown.

  • Oven roast the bhindi by preheating the oven to 450 degrees Fahrenheit. Pour a little oil on the bhindi and mix. Add seasonings if you like. Place the bhindi on a baking sheet. Bake for around 25 minutes or until the bhindi turns crisp and slightly brown.

Tips & Warnings

  • You can mix a little chickpea flour, plain flour or cornmeal flour with the bhindi before pan-frying or oven roasting to absorb the excess moisture and give it a crunchy texture.

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