Right here’s an easy-peasy recipe made with okra that you would be able to pair up as a scrumptious facet dish along with your Indian flatbreads or a dal-rice or a sambar-rice at house. That is a simple to organize spiced North Indian or Punjabi-style Bhindi Fry recipe, which can be gluten-free and vegan. With simply your common spices, onions, tomatoes and inexperienced chilies together with okra, you possibly can put together this easy but beautiful dish very quickly.

bhindi fry served in a white bowl.

About Bhindi Fry Recipe

Whereas if you have a look at the title of this recipe, it seems because the okra pods or the opposite elements are being fried. However that isn’t the case right here. The okra is sautéed with the remaining elements and never deep fried or shallow fried.

The phrase “fry” within the Indian lingo often refers back to the methodology of sautéing and therefore the title of this recipe; the place ‘Bhindi’ stands for Okra and ‘Fry’ implies the sautéed masala base.

In case you are searching for an precise fried bhindi variant, the place the okra pods are actually fried, do test this tremendous tasty recipe of crispy Kurkuri Bhindi.

Within the vibrant kitchens of North India, the place spices and flavors are expertly woven into on a regular basis meals, the Bhindi Fry emerges as a beloved dish that transforms easy okra right into a flavorful delight.

This recipe is a beloved one as a facet dish with chapatis or with dal at my house. The sabzi is a dry recipe with a base of onion, tomatoes and common spices. Bhindi fry additionally makes for a very good tiffin field lunch with roti.

In a scorching pan, oil sizzles with thinly sliced onions, turning golden and caramelized, their sweetness creating a lovely base for the Bhindi Fry. Subsequent, the remainder of the elements together with the okra and spices are added.

A mix of conventional North Indian spices like turmeric powder, pink chili powder, coriander powder, cumin powder and garam masala powder stability the flavors within the dish.

Because the bhindi fries to crispy perfection, a last contact of dried mango powder (amchur) and crushed dried fenugreek leaves (kasuri methi) is added, lending a tangy brightness and earthy notes that elevates the dish.

There’s a distinction between make of this Bhindi Fry and Bhindi Masala. Right here, you cook dinner all the pieces collectively in a single pan. The marginally caramelized style of the onions and the tang of the tomatoes go very effectively with the few okra items that flip golden and crisp.

Factors To Keep in mind Whereas Cooking Bhindi

You don’t get slimy or mushy bhindi, in the event you rinse and wipe dry the okra very effectively. Earlier than chopping, there shouldn’t be any moisture on the okra.

If the rinsed okra pods will not be totally dried, you’ll find yourself with a mushy and sticky okra preparation.

The bitter elements on this recipe like tomatoes and dried mango powder additionally decrease the sliminess.

Served scorching, Bhindi Fry is a flexible dish that pairs fantastically with heat roti or smooth chapati or phulka or fluffy rice, or as a flavorful facet to any Indian meal.

Every chunk is a harmonious mix of textures and spices, capturing the essence of North Indian delicacies in its savory glory.

Step-by-Step Information

Easy methods to make Bhindi Fry

Preparation

1. Rinse 250 grams okra (bhindi) in water. Then, wipe them dry with a kitchen towel or simply permit them to dry naturally on a plate.

rinsed and wiped okra for making bhindi fry. rinsed and wiped okra for making bhindi fry.

2. Slice off the crown and base tip of every bhindi. Then, vertically slice them as proven within the image beneath. The slices can vary between 0.25 to 0.5 cm in thickness.

sliced okra for making bhindi fry. sliced okra for making bhindi fry.

3. Slice 1 medium onion, chop 1 giant tomato and slit 2 inexperienced chilies.

sliced onions, slit green chilies and chopped tomatoes for making bhindi fry. sliced onions, slit green chilies and chopped tomatoes for making bhindi fry.

Sauté Aromatics

4. Warmth 3 tablespoons oil in a shallow thick-bottomed frying pan. Add the sliced onions.

sliced onions added in hot oil in pan. sliced onions added in hot oil in pan.

5. Sauté till the onions begin turning gentle golden.

sautéing onions. sautéing onions.

6. Now, add 1 teaspoon ginger-garlic paste and slit inexperienced chilies.

ginger-garlic paste and slit green chilies added to onions. ginger-garlic paste and slit green chilies added to onions.

7. Sauté until the uncooked aroma of ginger-garlic goes away.

sautéing onion mixture. sautéing onion mixture.

Sauté Tomatoes

8. Now, add the chopped tomatoes.

chopped tomatoes added to onion mixture. chopped tomatoes added to onion mixture.

9. Stir and blend effectively.

tomatoes stirred well in the onion mixture. tomatoes stirred well in the onion mixture.

10. Add ¼ teaspoon turmeric powder, ¼ teaspoon pink chili powder, ½ teaspoon coriander powder and ½ teaspoon cumin powder.

spice powders added to onion-tomato mixture. spice powders added to onion-tomato mixture.

11. Combine the spices with the onion-tomato combination. Sauté till the tomatoes flip pulpy and also you see oil releasing from the edges.

sautéing onion-tomato masala. sautéing onion-tomato masala.

Make Bhindi Fry

12. Now, add the sliced okra.

sliced okra added to onion-tomato masala. sliced okra added to onion-tomato masala.

13. Season with salt.

salt added to okra. salt added to okra.

14. Stir and blend very effectively.

salt mixed well with okra mixture. salt mixed well with okra mixture.

15. Cowl the pan with a decent becoming lid and cook dinner Bhindi Fry on sim or low warmth.

cooking bhindi fry in covered pan. cooking bhindi fry in covered pan.

16. Cook dinner on low warmth till the chopped okra are tender and softened.

You’ll have to test after each 4 to five minutes in order that the okra doesn’t get too browned or burnt. Stir each time, if you test the dish.

If the okra begins turning too browned, sprinkle about 1 to 1½ tablespoons water throughout. Stir, cowl and proceed to cook dinner Bhindi Fry on low warmth.

cooking bhindi fry. cooking bhindi fry.

17. Right here, after first 5 minutes, I added ½ teaspoon dried mango powder (amchur powder). Just because I forgot so as to add it earlier than. Stir and blend very effectively.

dried mango powder added to bhindi fry. dried mango powder added to bhindi fry.

18. As soon as executed, add ¼ teaspoon garam masala powder and ½ teaspoon crushed dried fenugreek leaves (kasuri methi). Combine very effectively.

garam masala powder and crushed kasuri methi added to bhindi fry. garam masala powder and crushed kasuri methi added to bhindi fry.

19. Lastly, add 2 tablespoons chopped coriander leaves. Stir and blend.

chopped coriander leaves added to bhindi fry. chopped coriander leaves added to bhindi fry.

20. Serve Bhindi Fry scorching or heat with chapati or as a facet dish with dal-rice.

bhindi fry served in a white bowl with a side of dal rice. bhindi fry served in a white bowl with a side of dal rice.

Extra Bhindi Recipes To Strive!

Please be sure you charge the recipe within the recipe card or depart a remark beneath when you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

bhindi fry recipe, bhindi sabzi recipebhindi fry recipe, bhindi sabzi recipe

Bhindi Fry

That is a simple to organize spiced North Indian or Punjabi-style Bhindi Fry recipe. With simply your common spices, onions, tomatoes and inexperienced chilies together with okra, you possibly can put together this easy but beautiful dish very quickly. The recipe can be vegan and gluten-free.

Prep Time 15 minutes

Cook dinner Time 15 minutes

Whole Time 30 minutes

Forestall your display from going darkish whereas making the recipe

Preparation

  • Rinse the bhindi (okra pods) in water. Then wipe dry them with a kitchen towel or simply permit to dry them naturally in a plate.

  • Slice off the crown and base tip of every bhindi. Then vertically slice them protecting a width of 0.25 to 0.5 cm in thickness.

  • Additionally slice 1 medium onion. Chop 1 medium to giant tomato and slit 2 inexperienced chilies. Crush the ginger and garlic in a mortar-pestle.

Making bhindi fry

  • Warmth 3 tablespoons oil in a thick bottomed shallow frying pan or sauté pan. Add the sliced onions.

  • Sauté them until they begin turning gentle golden.

  • Now add the ginger-garlic paste and the inexperienced chilies.

  • Sauté till the uncooked aroma of ginger-garlic fades away.

  • Now add the chopped tomatoes. Stir and blend effectively.

  • Add turmeric powder, pink chili powder, coriander powder, cumin powder and dry mango powder.

  • Combine the bottom spices with the remainder of the onion-tomato masala base. Sauté this combination until the tomatoes develop into pulpy and also you see oil releasing from the edges.

  • Now add the chopped bhindi/okra. Season with salt. Stir and blend very effectively.

  • Cowl the pan with a decent becoming lid and cook dinner on a low warmth.

  • Do test after 4 to five minutes a few instances. Cook dinner the bhindi fry on a low flame until the bhindi is finished. 

  • You’ll have to test after each 4 to five minutes in order that the bhindi doesn’t get too browned or burnt. Do stir each time if you test the bhindi. 

  • If the bhindi is turning into too browned or getting burnt, then sprinkle 1 to 1.5 tablespoons water throughout. Stir, cowl and proceed to cook dinner bhindi sabzi.

  • As soon as the bhindi fry is tender and softened, add the garam masala powder and kasuri methi (dry fenugreek leaves), crushed. Stir and blend effectively.

  • Lastly add the chopped coriander leaves. Combine once more.

  • Serve Bhindi Fry scorching or heat with chapati or as a facet dish with dal-rice.

  • You possibly can enhance or lower the quantity of spices as per your style.
  • The recipe could be scaled as much as make for extra servings.
  • Ensure that the okra pods are inexperienced, contemporary and tender. 

Diet Info

Bhindi Fry

Quantity Per Serving

Energy 179 Energy from Fats 126

% Day by day Worth*

Fats 14g22%

Saturated Fats 1g6%

Polyunsaturated Fats 1g

Monounsaturated Fats 12g

Sodium 500mg22%

Potassium 353mg10%

Carbohydrates 12g4%

Fiber 5g21%

Sugar 4g4%

Protein 2g4%

Vitamin A 876IU18%

Vitamin B1 (Thiamine) 0.2mg13%

Vitamin B2 (Riboflavin) 0.1mg6%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 0.2mg10%

Vitamin C 28mg34%

Vitamin E 6mg40%

Vitamin Okay 30µg29%

Calcium 82mg8%

Vitamin B9 (Folate) 57µg14%

Iron 1mg6%

Magnesium 55mg14%

Phosphorus 66mg7%

Zinc 1mg7%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.

This Bhindi Fry from the archives first revealed in July 2015 has been up to date and republished on June 2024.


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