A simple bhindi fry recipe that’s easy to make and delicious to eat. Sliced okra is stir fried in a masala made of onions, tomatoes, spices and a dash of ketchup for a dry sabzi that tastes yum with some warm Indian bread.
Okra, quaintly called lady fingers in India, is a very popular vegetable and there are so many ways to make it. Bhindi fry with onions and tomatoes is just one of them, and it gets ready in a heartbeat. Hard to believe if you’ve never cooked it but all it takes is a few minutes to soften.
Yes, you must get rid of the sticky goop that oozes out of okra when you cook it (also an indicator of its ‘doneness’), but that’s not rocket science. Just add a little mango powder and keep sautéing it on a medium to high flame. And the stickiness will disappear, bit by bit.
The important thing to remember while cooking okra is never, never, EVER to add water. Not even a drop! You might be tempted to but trust me, it cooks perfectly well in a good non-stick pan. The minute you add water, the vegetable disintegrates and the gooey substance is all over the place. So, whatever you do, don’t add water.
Make this dry bhindi recipe in a jiffy and have it with any Indian bread of your choice, preferably fresh rotis.
Why this bhindi fry recipe works
1. It is a healthy vegan dish full of natural ingredients.
2. It is an easy, no-fuss recipe.
3. It is quick – put it on the table in 30 minutes.
4. Paired with homemade roti and dal (lentils), it makes for a wholesome Indian vegetarian meal that tastes yum.
Ingredients used in bhindi fry
- fresh okra
- tomato ketchup
- cumin seeds
- powdered spices – red chilli, turmeric, mango powder (amchur), garam masala
- cooking oil
- salt, to taste
Note: mango powder and garam masala are available in Indian grocery stores or online.
How to make okra stir fry
Preparation (10 minutes)
1. Slice the okra lengthwise and cut each piece into two if the pieces are very long.
2. Cut the onion and tomato into small, square pieces.
3. Chop the garlic finely.
4. Keep the other spices ready.
Cooking (20 minutes)
1. Heat the oil in a pan and add cumin seeds and garlic. Saute for 2 minutes.
2. Add the onions and fry until the onions change color (3-4 minutes). If you like your onions caramelized, continue frying the onions until they become reddish brown.
3. Add the okra, powdered spices and tomato ketchup. Stir to mix well. Saute on medium heat until the okra softens (12-15 minutes).
4. Put in the tomato and salt, mix with the okra and turn off the heat (2 minutes).
Bhindi masala is ready to be served with some warm Indian bread.
Top tips for making the perfect bhindi masala
1. Make sure the okra is completely dry before slicing it. Moisture and okra don’t go well together. There are several ways you can do it. Spread the okra on a tray and leave to dry naturally. This will take a bit of time so do this a bit in advance to avoid delay at the time of cooking. Alternatively, pat dry the washed okra with some absorbent kitchen paper.
2. Don’t skip the mango powder. Its sourness cuts the slime that okra naturally produces to a very great extent.
3. Add salt right in the end as mentioned in the recipe. Salt makes vegetables release moisture and we don’t want that when cooking okra.
4. Do not add water at any stage of cooking okra.
5. Instead of cumin seeds, you can also add ground cumin. It enhances the taste of the bhindi.
6. Don’t leave the okra unattended as it might burn! Remember, there’s no water or any other liquid in it. For this reason, you need to keep stirring it every now and then so that it doesn’t stick to the pan.
7. For the same reason as #6, use a good non-stick pan for making this stir-fry.
Other Indian okra recipes you might likePrint
Bhindi fry is an Indian style okra recipe that is simple to make and delicious to eat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stovetop Cooking
- Cuisine: Indian
- 1.2 lbs okra, sliced vertically
- 1/4 cup cooking oil
- 1 medium onion, cut into cubes
- 1 tomato, seeds removed and cut into small pieces
- 3 cloves garlic, chopped
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp Kashmiri chilli powder
- 1/2 tbsp tsp mango powder
- 1/4 tsp garam masala powder
- 2 tbsp tomato ketchup
- salt, to taste
- Wash and dry the okra, then slice it lengthwise into thin strips.
- Cut the onion and tomato into small squares.
- Chop the garlic finely.
- Heat the oil and add the cumin seeds and garlic. Sauté for two minutes.
- Add the onions and fry until the onions change color (3-4 minutes)
- Add the okra, powdered spices and tomato ketchup. Stir to mix well.
- Saute on medium heat until the okra softens (12-15 minutes).
- Put in the tomato and salt, mix with the okra and turn off the heat (2 minutes).
- Use a good non-stick pan for cooking the okra.
- The okra looks as if it will never soften when you begin to cook it, but the trick is to keep sautéing it. It will become sticky, but as you sauté it, the stickiness will disappear gradually. When it does, the okra is cooked.
- Do not add water at any stage as the okra will break down and the stickiness will never go away!
- Do not skip the mango powder used in this recipe as it cuts down the slime.
- Add salt right in the end.
- Don’t leave the okra unattended!
- Calories: 186.9
- Sugar: 6.4
- Sodium: 682.6
- Fat: 14.3
- Saturated Fat: 1.1
- Unsaturated Fat: 12.4
- Trans Fat: 0
- Carbohydrates: 13.8
- Fiber: 4.1
- Protein: 3.3
- Cholesterol: 0
Keywords: bhindi fry, Punjabi bhindi masala, okra, okra stir-fry, Indian okra recipes, vegetarian okra recipes
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