Bhindi Fry Recipe
This bhindi fry recipe is simple, delicious, and gluten-free. It is made with okra, onion, green chilies, and ground spices. The sauté and stir-fry method makes it most yummiest dish to taste. A flavorsome bhindi fry recipe is best served with chapati, rice, or even as a dish with dal rice.
About Bhindi Fry Recipe
First, I will tell you what Bhindi is. Bhindi is a seasonal vegetable that is used in summer. They are also known by the name okra or ladyfinger. This green vegetable is healthy and nutritious in the summer season. Many varieties can be made with this. You can try bhindi masala or bhindi (okra) curry. Bhindi fry recipe is the simplest and easiest to make.
Bhindi is made with okra, onions, herbs, and various spices. Stir and fry them until they soften. This process takes only 20 to 25 minutes, and the bindi fry recipe is ready. It’s a very simple and yummy dish that everyone can make by themselves. Every region has its own style to make it, but I will show you the simplest way that I learned at my home.
My whole family likes this fried bhindi recipe the most. I learned to prepare it from my mother. We eat them with soft chapati and yogurt on the side. Our weekly menu is incomplete without this dish.
The key ingredient to make this recipe is to wash the okra in clean water. Keep it aside to dry before chopping. This helps them not to get mushy or sticky bhindi. There should be no moisture in bhindi before chopping.
More side dishes:
Ingredients
- Bhindi/okra- I have used fresh and tender okra here. But if you want to use frozen okra then you will go ahead.
- Onion- This is the best substitute to make a perfect bhindi fry recipe. You can chop them into both small and larger pieces.
- Green chilies- Without this the dish doesn’t give a spicy taste. But if you prepare for the children then use red chili powder instead of this.
- Spices- I have used turmeric powder, coriander powder, fennel seeds powder, and garam masala powder. I think they are enough to make this dish. If you want to add more spices then add amchur powder and dry fenugreek leaves (kasuri methi).
How to make Bhindi Fry Recipe
1.First take 250 g of bhindi and wash them in clean water. Now keep them aside to dry naturally, or you can dry them with a kitchen paper towel.
2. Now chop the okra into 1 to 1.5-inch pieces.
3. After that, take a pan or kadai and heat 2 tbsp oil with 1 tsp cumin seeds. Let them sizzle.
4. Add chopped onion to it. Saute them till they are light golden.
5. Now add 1 tsp coriander powder,1 tsp fennel seeds powder, 1/4 tsp garam masala powder. Saute them too.
6. When the onions are light golden, add the chopped okra to them.
7. Sprinkle 1/4 tsp turmeric and 1 tsp salt or as per your taste.
8. Mix them well and cover the kadai or pan with steamer. Cook them on low to medium flame till they softened.
9. Stir at intervals so that they do not stick to the bottom.
10. When the okra has softened in texture then turn off the flame.
Serve this bhindi fry recipe with chapati, or as a side dish with dal rice, sambhar rice. They are perfect for lunch and a quick dinner. You can also enjoy them in your lunchboxes.
Tips
- Rinse and dry the okra very well before chopping.
- I add the least spices here, but you can add more spices to your taste.
Bhindi Fry Recipe
Ingredients
- 250 g bhindi (okra)
- 2 tbsp oil
- ½ tsp cumin seeds
- ¼ tsp turmeric powder
- 1 tsp salt
- ¼ tsp garam masala powder
- 1 tsp coriander powder
- 1 tsp fennel seeds powder
- 1 onion, thinly chopped
- 2 green chilies. finely chopped
Instructions
- Take okra and wash in clear water. Let them dry naturally.
- Chopped them into peices.
- Heat 2 tbsp oil with cumin seeds on medium heat.
- Now add onion and saute them till light golden.
- Add fennel seeds powder, coriander powder, and garam masala powder.
- When the onion sauteed properly add chopped okra with turmeric powder and salt.
- Now cook it on medium flame and cover the pan with a steamer.
- Stir them at intervals so that they don't stick.
- When the okra are softened turn off the heat.
Notes
- Rinse and dry the okra very well before chopping.
- I add the least spices here, but you can add more spices to your taste.
