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bhindi fry recipe, bhindi sabzi recipe
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5 from 12 votes

Bhindi Fry

This is an easy to prepare spiced North Indian or Punjabi-style Bhindi Fry recipe. With just your regular spices, onions, tomatoes and green chilies along with okra, you can prepare this simple yet lovely dish in no time. The recipe is also vegan and gluten-free.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: North Indian, Punjabi
Diet: Gluten Free, Vegan
Difficulty Level: Moderate
Servings: 3
Calories: 179kcal
Author: Dassana Amit

Ingredients

  • 250 grams bhindi (okra or lady finger)
  • 3 tablespoons oil
  • ⅓ cup onions - sliced thinly
  • ½ cup tomato - chopped
  • 2 green chilies - slit
  • 1 teaspoon Ginger Garlic Paste or 1 inch ginger + 3 to 4 small to medium garlic cloves, crushed to a paste in mortar-pestle
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chili powder or cayenne pepper
  • ½ teaspoon Coriander Powder (ground coriander)
  • ½ teaspoon cumin powder (ground cumin)
  • ½ teaspoon dry mango powder (amchur powder)
  • ¼ teaspoon Garam Masala
  • ½ teaspoon dry fenugreek leaves - crushed, (kasuri methi)
  • 2 tablespoon coriander leaves - chopped, (cilantro)
  • salt as required
US Customary - Metric

Instructions

Preparation

  • Rinse the bhindi (okra pods) in water. Then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate.
  • Slice off the crown and base tip of each bhindi. Then vertically slice them keeping a width of 0.25 to 0.5 cm in thickness.
  • Also slice 1 medium onion. Chop 1 medium to large tomato and slit 2 green chilies. Crush the ginger and garlic in a mortar-pestle.

Making bhindi fry

  • Heat 3 tablespoons oil in a thick bottomed shallow frying pan or sauté pan. Add the sliced onions.
  • Sauté them till they start turning light golden.
  • Now add the ginger-garlic paste and the green chilies.
  • Sauté until the raw aroma of ginger-garlic fades away.
  • Now add the chopped tomatoes. Stir and mix well.
  • Add turmeric powder, red chili powder, coriander powder, cumin powder and dry mango powder.
  • Mix the ground spices with the rest of the onion-tomato masala base. Sauté this mixture till the tomatoes become pulpy and you see oil releasing from the sides.
  • Now add the chopped bhindi/okra. Season with salt. Stir and mix very well.
  • Cover the pan with a tight fitting lid and cook on a low heat.
  • Do check after 4 to 5 minutes a couple of times. Cook the bhindi fry on a low flame till the bhindi is done. 
  • You will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. Do stir every time when you check the bhindi. 
  • If the bhindi is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tablespoons water all over. Stir, cover and continue to cook bhindi sabzi.
  • Once the bhindi fry is tender and softened, add the garam masala powder and kasuri methi (dry fenugreek leaves), crushed. Stir and mix well.
  • Lastly add the chopped coriander leaves. Mix again.
  • Serve Bhindi Fry hot or warm with chapati or as a side dish with dal-rice.

Notes

  • You can increase or decrease the amount of spices as per your taste.
  • The recipe can be scaled up to make for more servings.
  • Make sure that the okra pods are green, fresh and tender. 

Nutrition

Calories: 179kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 500mg | Potassium: 353mg | Fiber: 5g | Sugar: 4g | Vitamin A: 876IU | Vitamin B1 (Thiamine): 0.2mg | Vitamin B2 (Riboflavin): 0.1mg | Vitamin B3 (Niacin): 1mg | Vitamin B6: 0.2mg | Vitamin C: 28mg | Vitamin E: 6mg | Vitamin K: 30µg | Calcium: 82mg | Vitamin B9 (Folate): 57µg | Iron: 1mg | Magnesium: 55mg | Phosphorus: 66mg | Zinc: 1mg