Bhindi fry is a simple, healthy everyday Indian style okra dry saute recipe that’s perfect as a side for rice and chapati. it’s gluten-free and vegan too.
I cook okra very often since it is one of the most favorite vegetable of our family. Bhindi is a staple in Indian cooking with almost all the regional cuisines of India boasting of a variety of dishes in the form of stir-fry, curry, chutney, or deep-fried.
One of my favorites is to use bhindi in the sambar or make chutney. I often make stir fry by tweaking the spices each time I cook. But I always come back to a very straightforward, super easy, simple bhindi fry recipe that is a family favorite. It goes well with rice, curd rice, and chapati.
You can also try other vegetarian recipes:
Tips to cook bhindi without stickiness
Rinse and dry well with fresh cloth or kitchen tissue paper or dry it on towel. This is important, so the bhindi does not become sticky.
Do not mix the bhindi often while cooking as it tends to become mushy.
How to make Bhindi Fry
Preparation
- Rinse Bhindi with water and drain them to colander. Wipe dry with fresh cloth or kitchen tissue paper or dry it on towel.
- When they are completely dry, then chop each bhindi in half inch pieces. Before chopping them make sure there is not even a single drop of water or any moisture.
Making Bhindi fry
- In a heavy pan or kadai heat 2 tbsp oil add chopped okra.
- Mix chopped bhindi very well with the oil.
- Saute bhindi often on medium heat until they are tender and cooked. You should see a few blisters or golden spots on the chopped bhindi. Remove the sautéd bhindi and set aside.
- In the same kadai or pan, heat 1 tablespoon oil. Add Tempering/Tadka ingredients (channa dal, urad dal, mustard seeds, jeera, red chilli and curry leafs. Fry until light golden brown.
- Add chopped onions, salt and fry until onions are transparent
- Put turmeric and fry for 1 min.
- Add sauted bhindi, salt to taste and fry until cooked well.
- Grind 1 inch dry coconut, 1 tsp coriander seeds, 1/2 tsp jeera, 4 dry red chilli, 3 garlic pods in the mixer for masala
- Add grinded masala and cook for 2mins.
- Bhindi fry ready to serve with rice or chapati
Ingredients
Bhindi / Okra fry recipe
Ingredients
- 500 Grams Bhindi or Okra
- 3 tbsp Oil
- 1 Onion medium size
- ½ tsp Turmeric
- 1 ½ tsp Salt adjust to taste
Tempering/Tadka ingredients
- 1 tsp Channa dal
- 1 tsp Urad dal
- ½ tsp Mustard seeds
- ½ tsp Jeera
- 1 Sprig curry leaves
Masala powder
- 1 Inch Dry coconut or 1 tbsp grated coconut
- 4 Dry red chilli
- 1 tsp Coriander seeds
- ½ tsp Jeera
- 3 Garlic pods
Instructions
- In a heavy pan or kadai heat 2 tbsp oil add chopped okra. Mix chopped bhindi very well with the oil.
- Saute bhindi often on medium heat until they are tender and cooked. You should see a few blisters or golden spots on the chopped bhindi. Remove the sautéd bhindi and set aside.
- In the same kadai or pan, heat 1 tablespoon oil. Add Tempering/Tadka ingredients (channa dal, urad dal, mustard seeds, jeera, red chilli and curry leafs. Fry until light golden brown.
- Add chopped onions, salt and fry until onions are transparent. Add turmeric and fry for 1 min.
- Add sauted bhindi, salt to taste and fry until cooked well.
- Grind dry coconut, coriander seeds, jeera, dry red chilli, garlic pods in the mixer for masala
- Add grinded masala to the bhindi and cook for 2mins.
- Bhindi fry ready to serve with rice and chapati
Notes
- Rinse and dry well with fresh cloth or kitchen tissue paper or dry it on towel. This is important, so the bhindi does not become sticky.