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Bhindi is one of those vegetables that can be found during the summer season in almost every Indian kitchen. It is a vegetable that gets cooked quickly and can be adapted with a wide range of flavours. Yet, most of the time, it gets up being prepped in the same way, either a dry sabzi or just a basic fry. It is lesser-known that many regional dishes range from a wide variety.
From tangy gravies to the coconut-based stir-fries, every version creates a totally different side of this simple vegetable. In some places, it is made crisp and lightly spiced, whereas in others, it changes into soft and soaks up the bold masalas. These varieties are not too complicated to make, but they are rooted in simple cooking and use the basic ingredients that you already have in the kitchen. Trying them is not just about learning new recipes but also about seeing how small changes in spices and cooking style can completely change.
If you have also been cooking bhindi the same way for a long time, these regional varieties might just make it interesting again.
Bengali-style Bhendi Sorsori
This Bengali-style bhindi dish has a very unique personality, having sharp, bold, and a lightly pungent flavour, but in the best way possible. In this style, bhindi is cooked in a mustard paste that delivers heat and a strong, nutty flavour. The use of mustard oil further adds another layer of depth to the dish, making it feel intense but also not heavy. The bhindi turns soft while still having its shape, soaking up the tang of mustard seeds. It is usually paired with plain rice, which helps in balancing the flavours. If you like bold and spicy food with a sharp aftertaste, this one will feel completely different from the regular bhindi sabzis you have tried till now.
(Image credit: Freepik)
North Indian Style Bhindi Do Pyaza
This version, although it feels familiar, is still distinct because of how onions are used in it. Added twice, once for the making of the base and once for the texture, they give a slight sweetness that perfectly balances the spices. The bhindi is cooked until it turns soft, but also not too mushy, covered in a thick masala that feels rich in every bite. It’s not too spicy, making it a good option to pair with everyday meals. Have it with roti or paratha or even dal rice; it feels comforting in every bite, with a slightly layered taste that is different from basic bhindi fry.
South Indian Style Bhindi Sambar
Here, bhindi is the central part of the sambar that feels both filling and full of flavour. Cooked with daal, tamarind, and spices, the bhindi soaks up the gravy while giving a soft, slightly silky texture. It is not the main focus, but it gives depth to every bite. The tanginess of tamarind and the spice mix make the dish feel lively, particularly when paired with rice or idlis. Compared to other dry bhindi dishes, this one is more wholesome and feels complete in its own way.
Kerala Style Bhindi Thoran
This is one of the easiest yet most refreshing ways in which you can cook bhindi. Lightly sauté the bhindi with some mustard seeds, curry leaves, and grated coconut; it holds the flavours clean and subtle. The coconut has a soft sweetness and texture, whereas the bhindi stays soft and not too sticky. It is not heavy on spices, making it perfect for hot days when you want something light to eat. It is usually served as part of a larger meal, but it still tends to stand out with its light, balanced taste. Also, you will not feel that you are eating something different.
Maharashtrian Style Bhindi Fry
If you like a bit of crunch, this version is a must-try. Bhindi is sliced and then cooked on a slightly higher flame until it turns crisp on the edges. What makes it distinct is the addition of the peanut powder or goda masala, which gives it a light nutty taste. There’s no gravy here, just a dry, flavourful sabzi that goes well with dal and rice. It’s quick, easy to make, and ideal for days when you want to have something easy but not too usual and boring.
(Image credit: Freepik)
Parsi Style Bhindi
This variety gives bhindi a slightly different flavour profile as compared to most regional styles. Cooked with onions, tomatoes, and a hint of jaggery or sugar, it has a light sweetness that is balanced with tanginess. The spices are light, letting the flavours shine through without being too harsh. The bhindi turns soft and a bit glossy, covered in a light masala. It feels comforting, and also a bit different from the usual spicy versions.
