Bhindi Fry
Bhindi Fry is a vibrant and flavorful Indian side dish that transforms humble okra into a crispy and aromatic delight. This quick recipe emphasizes the importance of prepping okra to eliminate sliminess, resulting in perfectly sautéed slices coated in bold spices like turmeric, coriander, and garam masala. Paired with tender onions and the subtle heat of green chilies, the dish is cooked to perfection in a splash of oil, allowing the okra to develop a delightful crunch. Ready in just 40 minutes, this recipe is perfect for serving with warm roti or steaming rice, making it a wholesome addition to any Indian meal. Whether you're a fan of veggie sides or exploring Indian cuisine, Bhindi Fry offers a deliciously spiced experience that’s both easy and irresistibly good! Keywords: Bhindi Fry recipe, Indian side dish, crispy okra, spice-coated vegetables, quick Indian recipes.
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Recipe Information
Ingredients
- 500 grams fresh okra (bhindi)
- 1 large onion
- 2 medium green chilies
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala powder
- 0.75 teaspoon salt
- 3 tablespoons oil
Instructions
Wash the okra under running water and pat them dry thoroughly using a clean kitchen towel. Ensure there is no moisture left as this prevents sliminess while cooking.
Trim the head and tail of each okra, then slice them into 1/2-inch pieces and set aside.
Slice the onion into thin half-moons and slit the green chilies lengthwise. Set aside.
Heat oil in a large, non-stick frying pan over medium heat.
Once the oil is hot, add cumin seeds and allow them to splutter for a few seconds.
Add the sliced onions and green chilies to the pan. Sauté until the onions become translucent and slightly golden brown.
Add the sliced okra to the pan and stir well to mix with the onions.
Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the okra. Stir well to coat the okra with the spices.
Cook the okra uncovered on medium-low heat for about 15-20 minutes, stirring occasionally to prevent sticking or burning.
Towards the end of cooking, sprinkle garam masala over the okra and mix well.
Continue to cook for an additional 3-5 minutes until the okra is cooked through and slightly crispy.
Remove from heat and serve hot as a side dish with roti or rice.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1826 mg | 79% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 18.8 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 511 mg | 39% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2066 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
