Bhindi / Okra fry recipe
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.
Servings: 4
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.