This spicy & Easy Recipe for Bhindi Fry is a traditional stir fry Indian vegetarian recipe. Ladyfingers or okra is Bhindi in the local language and is available throughout the year in India.
We use Bhindi or Okra extensively in our cuisine and cook it in a variety of ways like in curries or sambhar or even add it to non-veg dishes.
This Bhindi Fry Recipe is an authentic Indian Vegetable dish that is so simple and easy to prepare moreover, it gets ready within a few minutes.
Make this Spicy Recipe for Bhindi Fry and enjoy it with chapatis, kichadi, or even with plain dal rice. Bhindi fry also makes an excellent accompaniment to curd rice as well.
Like any other vegetable, Bhindi or okra is highly nutritious and must be included in our regular diet. A simple bhindi stir-fry recipe like the one I am posting here is not only nutritious but delicious too.
Let’s learn how to make Bhindi Fry
To make this simple recipe of bhindi fry, select green, and tender bhindi. Wash them thoroughly in running water and then drain in a colander.
Wipe each bhindi dry with a kitchen towel and then cut them into roundels. This step is very important because if you cut wet bhindi your recipe will be sticky.
Another tip to avoid sticky bhindi is to add kokum or any sour ingredient while the dish is being cooked. You could also add lime or lemon juice, amchur (dry-mango) powder or a little tamarind pulp.
Method of cooking
- In a pan, heat 2 – 3 tbsp cooking oil or ghee. If using a steel pan, like the one I am using, first season your pan well. Also, heat the oil/ghee well to avoid the food being stuck on to it.
- When the oil is sufficiently hot, add in the cumin seeds and let them splutter.
- When the cumin seeds begin to splutter, then add the cut okra or bhindi. Also, throw in some kokum petals. If you are not using kokum add some amchur powder. Now add salt and stir fry on medium heat till the Bhindi is almost tender.
- Now, add 3 to 4 flakes of finely chopped garlic and continue to stir fry the bhindi for another 1 – 2 minutes.
- Now it’s time to add the masalas. This bhindi fry is mildly spiced so we use very little masala powders.
- Turmeric powder,
- Coriander powder
- Red chilly powder
- Pepper powder
- Sprinkle a little water on to the bhindi so as to blend well with the masala powder and also prevent the bhindi from burning.
- Stir fry bhindi for another 2 – 3 minutes till it is completely cooked. Do not overcook the bhindi.
- Lastly, garnish Bhindi Fry with some garam masala powder and coriander leaves.
OTHER INDIAN VEGETARIAN RECIPES TO TRY
Spicy Recipe for Bhindi Fry
Ingredients
- 250 grams Bhindi, washed, dried and cut into rounds
- 1 tsp Cumin seeds
- 4 – 5 Kokum petals
- 3 – 4 Garlic flakes, finely chopped
- ½ tsp Turmeric powder
- 1 tsp Red chilly powder
- ½ tsp Coriander powder
- ¼ tsp Pepper powder
- ¼ tsp garam masala powder
- Coriander leaves for garnish
- 2 – 3 tbsp Oil/ghee for cooking
Instructions
- Heat a pan and add oil. Add cumin seeds and let it splutter.
- When cumin seeds splutter, add the cut bhindi, salt and kokum petals and stir fry in an open pan for 4 – 5 minutes till bhindi is tender. Add in the finely chopped garlic and stir fry for 1 – 2 minutes.
- Now add in the turmeric powder, chilly powder, and coriander powder. Sprinkle a little water and mix in the masala well. Continue to cook for another 2 – 3 minutes till bhindi well done. Add the pepper powder.
- Finally, garnish with garam masala powder and freshly chopped coriander leaves.
- Serve with rotis, chapatis or dal-rice.
Notes
- Heat the pan well to avoid sticking.
- Dry the bhindi before cutting.
- Cook the vegetable in an open pan.
- Adding garlic is optional, but it imparts a nice flavour to the bhindi fry.
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