Lady finger fry or bhindi fry is a mildly seasoned vegetarian Indian dish. This dish infuses the taste of onions, cumin and mustard.


  • 1kg lady finger (bhindi), washed and pat dried
  • ½ onion, grated
  • Oil
  • Salt to taste
  • ½ teaspoon sugar
  • 2ml cumin seeds
  • 1ml mustard seeds


  1. Cut the lady finger (bhindi) into medium sized slices.
  2. Heat the oil in a skillet. Add in half the quantity of onions, cumin and mustard seeds.
  3. Simmer until the onions become transparent.
  4. Add in the lady finger (bhindi) and allow it to fry for a minute.
  5. Add the remainder of the onion, salt and sugar.
  6. Cook for a further 2-3 minutes until the onions are soft.

Serve the lady finger (bhindi) hot as a side accompaniment with main dishes.

Cooking the lady finger (bhindi) fry should take 8-11 minutes, depending on the heat of the stove.