Pancharathan Bhindi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1/2 lb - Bhindi (Okra) cut in 2 inch pieces
  • 2 - red onions sliced long
  • 4 tbsp - tomato puree
  • 3 tbsp - white sesame seeds
  • 1/2 tsp - saunf
  • 7-8 - curry leaves
  • 1 tbsp - red chilli powder
  • 1 tsp - turmeric powder
  • 1 tsp each - Dhania and Jeera powder
  • Salt to taste
  • 3 tbsp - cooking oil
  • 1/2 cup - butter milk

How to Make Pancharathan Bhindi

  • Microwave the bhindi (do not add water or salt) for about 7 mins (if you do not have a microwave, wipe the bhindi dry and fry in wide pan).
  • In a frying pan, heat oil, add saunf, then add onions and fry till onions are golden brown and soft.
  • Add tomato puree and fry for some time.
  • To this, add sesame seeds, curry leaves, red chilli powder, turmeric, dhania and jeera powder. Stir and mix.
  • Then add the bhindi to this mixture, add some salt, cover and cook for 2 mins.
  • Add some buttermilk, mix thoroughly, and simmer for 2 mins.
  • Serve hot with rice or roti.