Bhindi Fry
User Reviews
5
24 reviews
Excellent
Bhindi Fry
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Bhindi Fry features tender okra pods sliced and cooked with a blend of aromatic Indian spices, tomatoes, onions, and green chilies. The combination offers a slightly tangy, mildly spicy vegetable side dish with a pleasing texture that balances the tender okra with sautéed onions and tomatoes.
Description
Bhindi Fry begins with fresh okra that is sliced thinly and cooked in oil with onions, green chilies, and a ginger-garlic paste base. The dish is flavored with a range of spices including turmeric, red chili powder, coriander, cumin, dry mango powder, garam masala, and fenugreek leaves, which create a layered, earthy profile. The okra softens while retaining some texture, mingling well with the pulpy tomato and spice mixture.
This dish pairs well as a side for Indian meals, especially alongside lentils, rice, or flatbreads. The balance of spices and the use of fresh ingredients makes it versatile for different levels of heat and flavor preferences.
The recipe allows for adjustment of spice quantities and can be scaled for larger servings. Use fresh, tender green okra pods to ensure the best texture and flavor.
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Ingredients
- 250 grams okra okra or lady finger
- 3 tablespoons neutral cooking oil generic cooking oil
- ⅓ cup onion 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 fenugreek leaves crushed, (kasuri methi, dry
- 2 tablespoon Coriander leaves - chopped, (cilantro)
- salt as required
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
- Adjust the spice amounts to your taste preferences.
- The recipe can easily be doubled or tripled for larger groups.
- Choose fresh, green, and tender okra pods for the best results.
Nutrition Information
Show Details
Calories
179kcal
(9%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
12g
(60%)
Sodium
500mg
(21%)
Potassium
353mg
(8%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
876IU
(18%)
Vitamin B1 (Thiamine)
0.2mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.2mg
Vitamin C
28mg
(31%)
Vitamin E
6mg
Vitamin K
30µg
Calcium
82mg
(8%)
Vitamin B9 (Folate)
57µg
Iron
1mg
(6%)
Magnesium
55mg
(14%)
Phosphorus
66mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 179 kcal
% Daily Value*
| Calories | 179kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 500mg | 21% |
| Potassium | 353mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 876IU | 18% |
| Vitamin B1 (Thiamine) | 0.2mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.2mg | |
| Vitamin C | 28mg | 31% |
| Vitamin E | 6mg | |
| Vitamin K | 30µg | |
| Calcium | 82mg | 8% |
| Vitamin B9 (Folate) | 57µg | |
| Iron | 1mg | 6% |
| Magnesium | 55mg | 14% |
| Phosphorus | 66mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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