Bhindi Fry is stir-fried okra that is slit and stuffed with spice mix such as garam masala and other locally available ground spices.
This dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying. Bhindi is a fiber rich vegetable that helps in digestion, prevents constipation & stomach problems.
It is a good source of vitamin B, C, K, potassium & calcium. So helps in the overall health. Bhindi is also a rich source of antioxidants so helps in fighting the free radicals. Ladyfinger contains pectin (a type of fibre) that may aid in reducing bad cholesterol. It may also promote the degradation of cholesterol and block fat production in the body. It may also help lower the total cholesterol.
Ingredients
2.5 tablespoon oil divided
500 grams bhindi okra, chopped into rounds
1 teaspoon cumin seeds
1 medium red onion chopped
1 inch ginger chopped
1 green chili chopped, or more to taste
2 medium tomatoes chopped
1.5 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 teaspoon amchur dried mango powder
1/4 teaspoon red chili powder or to taste
3/4 teaspoon salt or to taste
garam masala to sprinkle
ginger julienne to garnish
Instructions
Wash and pat dry each bhindi with a paper towel and then chop it into rounds (remove the head and little bit from the tail before chopping). Set aside.
Heat 1 tablespoon oil in a pan on medium heat. Once the oil is hot, add the chopped bhindi to the pan. Let is cook on medium heat for 10 mins, stir often. Then lower the heat to low and cook 5 more minutes.
The bhindi is mostly cooked by now (after 15 mins) and there should be very little sliminess left. Remove pan from heat.
To another pan (or use the same pan after transferring bhindi to a bowl), now add the remaining 1.5 tablespoons oil on medium heat.
Once the oil is hot, add cumin seeds and let them sizzle for few seconds.
Add chopped onion and saute for 2 to 3 minutes until soft.
Then add the ginger and green chili and cook for 1 more minute.
Add chopped tomatoes and cook for around 4 minutes until soft and mushy.
Then add the spices – coriander powder, turmeric, amchur, red chili powder and salt. Mix the spices well with the masala.
Stir well. Add the cooked bhindi to the pan and mix well.
Set heat to low-medium and cook for 5 minutes without covering the pan.
Sprinkle with garam masala. Your Bhindi masala is ready.
Garnish with ginger julienne (optional)
Serve with rotis, paratha or rice. Enjoy! VIEW-MORE
