Right here’s an easy-peasy recipe made with okra you could pair up as a scrumptious facet dish along with your Indian flatbreads or a dal-rice or a sambar-rice at residence. That is a straightforward 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 may put together this easy but pretty dish very quickly.
About Bhindi Fry Recipe
Whereas while you take a look at the identify of this recipe, it seems because the okra pods or the opposite substances are being fried. However that’s not the case right here. The okra is sautéed with the remaining substances 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 identify of this recipe; the place ‘Bhindi’ stands for Okra and ‘Fry’ implies the sautéed masala base.
If you’re 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 liked one as a facet dish with chapatis or with dal at my residence. The sabzi is a dry recipe with a base of onion, tomatoes and common spices. Bhindi fry additionally makes for an excellent tiffin field lunch with roti.
In a sizzling pan, oil sizzles with thinly sliced onions, turning golden and caramelized, their sweetness creating a ravishing base for the Bhindi Fry. Subsequent, the remainder of the substances 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 steadiness 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 prepare dinner the whole lot collectively in a single pan. The marginally caramelized style of the onions and the tang of the tomatoes go very nicely 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, should you rinse and wipe dry the okra very nicely. 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 substances on this recipe like tomatoes and dried mango powder additionally reduce the sliminess.
Served sizzling, Bhindi Fry is a flexible dish that pairs superbly 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
Find out how 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.
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.
3. Slice 1 medium onion, chop 1 giant tomato and slit 2 inexperienced chilies.
Sauté Aromatics
4. Warmth 3 tablespoons oil in a shallow thick-bottomed frying pan. Add the sliced onions.
5. Sauté till the onions begin turning mild golden.
6. Now, add 1 teaspoon ginger-garlic paste and slit inexperienced chilies.
7. Sauté until the uncooked aroma of ginger-garlic goes away.
Sauté Tomatoes
8. Now, add the chopped tomatoes.
9. Stir and blend nicely.
10. Add ¼ teaspoon turmeric powder, ¼ teaspoon pink chili powder, ½ teaspoon coriander powder and ½ teaspoon cumin powder.
11. Combine the spices with the onion-tomato combination. Sauté till the tomatoes flip pulpy and also you see oil releasing from the perimeters.
Make Bhindi Fry
12. Now, add the sliced okra.
13. Season with salt.
14. Stir and blend very nicely.
15. Cowl the pan with a decent becoming lid and prepare dinner Bhindi Fry on sim or low warmth.
16. Prepare 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, while you test the dish.
If the okra begins turning too browned, sprinkle about 1 to 1½ tablespoons water throughout. Stir, cowl and proceed to prepare dinner Bhindi Fry on low warmth.
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 nicely.
18. As soon as accomplished, add ¼ teaspoon garam masala powder and ½ teaspoon crushed dried fenugreek leaves (kasuri methi). Combine very nicely.
19. Lastly, add 2 tablespoons chopped coriander leaves. Stir and blend.
20. Serve Bhindi Fry sizzling or heat with chapati or as a facet dish with dal-rice.
Extra Bhindi Recipes To Strive!
Okra Recipes
Okra Recipes
Okra Recipes
Okra Recipes
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Bhindi Fry
That is a straightforward 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 may put together this easy but pretty dish very quickly. The recipe can be vegan and gluten-free.
Prep Time 15 minutes
Prepare dinner Time 15 minutes
Complete Time 30 minutes
Stop 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 holding 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 mild 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 nicely.
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 perimeters.
Now add the chopped bhindi/okra. Season with salt. Stir and blend very nicely.
Cowl the pan with a decent becoming lid and prepare dinner on a low warmth.
Do test after 4 to five minutes a few instances. Prepare 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 while 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 prepare 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 nicely.
Lastly add the chopped coriander leaves. Combine once more.
Serve Bhindi Fry sizzling or heat with chapati or as a facet dish with dal-rice.
- You may improve or lower the quantity of spices as per your style.
- The recipe will be scaled as much as make for extra servings.
- Make it possible for the okra pods are inexperienced, contemporary and tender.
Diet Information
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 Ok 30µg29%
Calcium 82mg8%
Vitamin B9 (Folate) 57µg14%
Iron 1mg6%
Magnesium 55mg14%
Phosphorus 66mg7%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie weight loss plan.
This Bhindi Fry from the archives first printed in July 2015 has been up to date and republished on June 2024.
