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Bhindi Fry | Indian Okra Stir Fry
Bhindi fry is a common everyday dish in any part of our country. It can be cooked alone or combined with potatoes to make aloo bhindi. You can make this as a main course dish with roti and paratha. I also make this as a side dish with dal rice. It goes well with both roti and rice.
This bhindi fry is different from that of the bhindi masala or bhindi do pyaza. This is simply stir fried with aromatic spices. I do add lots of onion and garlic to the dish. In case you want to make no onion no garlic dish or jain dish, just skip onion and garlic.
This is an easy and quick dish. But bhindi has a bad reputation of being slimy while cooking. Hence few things you need to take care when making any okra/ bhindi recipe.
How do you cook okra without slime?
Making okra or bhindi will be tough if it gets slimy and sticky. So it’s very much essential to make sure it won’t get sticky and slimy while cooking.
If okra is wet then it will become slimy. So if you are planning to make bhindi fry, then wash it well in advance. Allow it to dry on room temperature. Or take kitchen towel and wipe off completely and spread for some time to air dry. This will make the okra less slimy.
Again while cooking, saute it on high flame. Cooking on high heat eliminates lot of slime. If you are adding okra to other dish, then first fry them and after that add to whatever dish you are making.
Sauteing is another great method to cook out slime but you need to saute for 10 – 15 minutes on medium flame. Don’t let water come in contact with water vapour while cooking.
With right prepping and cooking method, bhindi will be crispy and delicious in any recipe.
Tips for buying good okra
Size: The smaller and younger pods are less slimy.
Color: The darker pods are fresh and young ones. Go for such okra pods.
Texture: Snap off the tail or tip. Fresh ones will break off crisp and easily.
Recipe Card for Stir Fried Bhindi
Bhindi Fry / Stir Fried Okra
- 250 gm Bhindi or Okra
- 1 Onion
- 2 Green chilli finely chopped
- 6 – 8 Garlic pods finely chopped
- 1 Tomato optional
- 1 tbsp Coriander leaves finely chopped
- 1 tsp Cumin seeds
- 1/2 tsp Carom seeds or Ajwain
- 2 tsp Coriander powder
- 1 tsp Red chilli powder
- 1 tsp Cumin powder
- 1/2 tsp Turmeric powder
- 1 tsp Salt
- 1/2 tsp Aamchur powder
- 4 tbsp Oil (refined/mustard)
Preparation for bhindi fry
- Wash bhindi properly. Look for if any holes or worms.
- Wipe them dry with kitchen towel. Then let it air dry for some time before chopping.
- Chop the crown and base of each okra. Then chop into desired width (possible 0.5 cm or so)
- Slice onion thin. Slit green chillies or fine chop that.
Making Bhindi Fry
- Heat oil in a pan.
- Once oil is hot, add cumin seeds and carom seeds. Let it crackle completely.
- Add chopped garlic, green chillies. Saute for 10 – 15 seconds.
- Then add sliced onions and saute for a minute.
- Add in chopped bhindi and stir gently. Add salt.
- Saute on high flame for some time stirring occasionally.
- Cover with a lid for 2 minutes and keep flame on high.
- Remove cover and add all spices mentioned in ingredients list (except aamchur).
- Give it a nice and gentle stir.
- Cover with lid again and cook on low flame for 7 – 8 minutes or till it’s cooked and light brown.
- Keep stirring every 2 – 3 minutes to avoid burning of okra.
- Add coriander leaves and aamchur powder. Stir well.
- If you want add a pinch of garam masala to the bhindi fry. Turn off gas.
- Serve hot with roti or paratha or dal rice.
Here I would request you to read other similar posts like mushroom matar masala, paneer tikka masala, gatte ki sabzi, palak paneer. Also read matar paneer curry, dum aloo, bagara baingan, lauki kofta curry, malai kofta curry, shaam savera curry.
If you are looking for some bhindi recipe, read my bhindi do pyaza, dahi bhindi recipe on blog.