Indian Okra Fry Bhindi
Experience the vibrant flavors of India with this classic Indian Okra Fry Bhindi recipe, a quick and delightful stir-fry showcasing tender okra paired with aromatic spices. Perfectly seasoned with mustard seeds, cumin, turmeric, and a hint of tangy amchur (dry mango powder), this dish is a symphony of bold, earthy flavors. Fresh onions, tomatoes, and green chilies add depth and heat, while a garnish of fresh cilantro brings a burst of freshness. This vegetarian side dish is ready in just 35 minutes and pairs beautifully with soft roti, flaky paratha, or steamed basmati rice, making it a versatile addition to your Indian culinary repertoire. Whether you're a seasoned lover of Indian cuisine or exploring it for the first time, this Bhindi Fry is sure to captivate your taste buds.
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Recipe Information
Ingredients
- 500 grams Fresh okra (bhindi)
- 1 large Onion
- 1 medium Tomato
- 2 small Green chilies
- 3 tablespoons Cooking oil
- 0.5 teaspoons Mustard seeds
- 0.5 teaspoons Cumin seeds
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Coriander powder
- 0.5 teaspoons Amchur (dry mango powder)
- 1 teaspoons Salt
- 2 tablespoons Fresh cilantro (coriander leaves)
Instructions
Wash the fresh okra (bhindi) thoroughly and pat them dry with a kitchen towel to remove all moisture. Trim both ends of each okra and slice them into thin rounds or long strips, depending on your preference.
Thinly slice the onion and chop the tomato into small pieces. Slit the green chilies lengthwise.
Heat 3 tablespoons of cooking oil in a large pan or skillet over medium heat.
Add 0.5 teaspoons of mustard seeds and 0.5 teaspoons of cumin seeds to the hot oil. Let them sizzle for 10-15 seconds until aromatic.
Add the sliced onions and green chilies to the pan. Sauté for 2-3 minutes until the onions turn soft and translucent.
Stir in 0.5 teaspoons of turmeric powder and let it cook for 30 seconds.
Add the sliced okra to the pan. Mix well to evenly coat with the onions, spices, and oil.
Cook the okra on medium heat, stirring occasionally to prevent sticking. Avoid over-stirring to keep the okra from becoming slimy.
Once the okra begins to soften (about 8-10 minutes), add the chopped tomatoes and mix well.
Sprinkle 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt. Stir to combine.
Cook the okra and tomatoes on medium-low heat for another 5-6 minutes until the okra is tender and the tomatoes are fully incorporated.
Add 0.5 teaspoons of amchur (dry mango powder) for a tangy flavor. Mix well and sauté for 1-2 minutes.
Turn off the heat and garnish with 2 tablespoons of freshly chopped cilantro (coriander leaves).
Serve the Indian Okra Fry Bhindi hot with roti, paratha, or steamed rice. Enjoy your meal!
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3587 mg | 156% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 29.0 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2262 mg | 48% | |
*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.
