Bhindi fry | Okra fry

Bhindi / Okra fry is an easy, nutritious and healthy dish which can be made in under 20 minutes. Okra fry can be had with sambar rice, rasam rice and curd rice. It can also be had with Indian flatbreads including roti / chapathi, phulkas, etc. 

Bhindi fry is a simple stir fry recipe using various Indian seasoning. Though I have use used a the classic turmeric + red chilli + coriander powder combination here you can also swap it with just ground pepper and you will be surprised to find an entirely different tasting dish.

Bhindi fry | Okra fry recipe

Cooking instructions with step by step pictures

Wash and dry bhindi thoroughly. Chop them into small pieces.

Heat oil in a pan. Add mustard seeds. Once the mustard seeds crackle add chana dal, urad dal  and cumin seeds.

Once the dals are browned, add curry leaves.

Now add the chopped okra. 

Saute the bhindi pieces.

Add half lemon juice to reduce the sliminess.

Saute till the bhindi is slightly browned. 

Now add the spice powders including turmeric powder, red chilli powder, coriander powder and salt.

Now saute till the raw smell of spice powders are gone and bhindi pieces are browned. 

Once the oil separates from the dish switch off the stove.

Serve hot. 

Recipe notes

  • Dry the okra completely before chopping. Any remnant moisture might make them slimy. 
  • You can use just red chilli powder or pepper powder for seasoning this recipe. 
  • You can replace lemon juice with a tablespoon of sour curd.
  • Always cook the bhindi / okra in medium to high heat to tackle the sliminess.
Bhindi fry | Okra fry
Okra / Bhindi fry

Bhindi fry | Okra fry

Bhindi / Okra fry is an easy, nutritious and healthy dish which can be made in under 20 minutes. Okra fry can be had with sambar rice, rasam rice and curd rice. It can also be had with Indian flatbreads including roti / chapathi, phulkas, etc.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian
Servings 2
Calories 80 kcal

Equipment

  • Kadai or Pan – Preferably nonstick

Ingredients
  

  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ¼ tsp split urad dal
  • ¼ tsp chana dal
  • 1 sprig curry leaves
  • 300 g chopped okra | bhindi
  • 1 tbsp lemon juice
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • Salt to taste

Instructions
 

  • Wash and dry bhindi thoroughly. Chop them into small pieces.
  • Heat oil in a pan. Add mustard seeds. Once the mustard seeds crackle add chana dal, urad dal and cumin seeds.
  • Once the dals are browned, add curry leaves.
  • Now add the chopped okra.
  • Saute the bhindi pieces.
  • Add half lemon juice to reduce the sliminess.
  • Saute till the bhindi is slightly browned.
  • Now add the spice powders including turmeric powder, red chilli powder, coriander powder and salt.
  • Now saute till the raw smell of spice powders are gone and bhindi pieces are browned.
  • Once the oil separates from the dish switch off the stove.
  • Serve hot.

Notes

Dry the okra completely before chopping. Any remnant moisture might make them slimy.
You can use just red chilli powder or pepper powder for seasoning this recipe.
You can replace lemon juice with a tablespoon of sour curd.
Always cook the bhindi / okra in medium to high heat to tackle the sliminess.
Keyword Bhindi recipes, okra recipes, Poriyal recipes, stirfry recipes

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