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South Indian Bhindi Fry with Garlic & Curry Leaves – No Onion, No Tomato

Easy and Amazing South Indian Bhindi Fry with Garlic & Curry Leaves – No Onion, No Tomato (Serves 2)

A flavourful South Indian-style bhindi (okra) stir-fry using garlic, curry leaves, and green chillies — with no onion or tomato. A quick, healthy, and vegan dry sabzi perfect for rice or roti.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Side Dish
Cuisine: Indian, South Indian
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g fresh bhindi (okra/ladyfinger)
  • 2 tbsp coconut oil or any neutral oil
  • 10-12 curry leaves
  • 4–6 garlic cloves sliced or crushed
  • 2 green chillies slit lengthwise
  • ¼ tsp turmeric powder
  • Salt to taste
  • Fresh coriander leaves chopped (for garnish)

Equipment

  • 1 Kadhai or heavy-bottomed pan
  • 1 Spatula
  • 1 Knife
  • 1 Chopping board
  • 1 Bowl for prep

Method
 

  1. Prep the Bhindi:
  2. Heat Oil & Aromatics:
  3. Add Bhindi:
  4. Add Turmeric & Salt:
  5. Crisp it Up:
  6. Finish & Serve:

Notes

  • Coconut oil enhances the South Indian flavour, but you can use any cooking oil.
  • Add a squeeze of lime at the end if you like a bit of acidity.
  • Use small, tender bhindi for best texture and taste.
  • This version is common in Tamil Nadu and Kerala, where garlic and curry leaves are everyday staples.
  • Unlike North Indian bhindi recipes, this one avoids heavy masalas and lets the garlic and curry leaves shine.