Bhindi Fry Recipe (Sautéed Okra)

Ingredients

• 250 grams bhindi (okra or lady finger)
• 3 tablespoons oil
• ⅓ cup onions – 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 dry fenugreek leaves – crushed, (kasuri methi)
• 2 tablespoon coriander leaves – chopped, (cilantro)
• salt as required

Steps

Preparation

1. Rinse the okra pods in water. Dry with a kitchen towel, or let them dry naturally on a plate.
2. Trim away the crown and bottom tip of each pod, then slice vertically to a thickness of 0.25 to 0.5 cm.
3. Slice 1 medium onion, chop 1 medium to large tomato and slit 2 green chilies. Crush the ginger and garlic together in a mortar-pestle.

Making bhindi fry

1. In a thick-bottomed shallow frying pan or sauté pan, heat 3 tablespoons oil, then put in the sliced onions.
2. Sauté the onions just until a light golden color begins to develop.
3. Put in the ginger-garlic paste and green chilies.
4. Sauté until the ginger-garlic mixture no longer smells raw.
5. Add the chopped tomatoes, then stir to combine well.
6. Follow with the turmeric, red chili powder, coriander powder, cumin powder and dry mango powder.
7. Mix these ground spices into the onion-tomato base. Sauté until the tomatoes are pulpy and oil releases around the sides.
8. Add the chopped okra and season with salt. Stir until very well mixed.
9. Cook over low heat with the pan covered by a tight-fitting lid.
10. Check a couple of times after 4 to 5 minutes. Keep cooking over a low flame until the okra is done.
11. Check every 4 to 5 minutes to prevent excessive browning or burning, stirring each time you check.
12. If the okra is browning too much or beginning to burn, sprinkle 1 to 1.5 tablespoons water all over it. Stir, cover and continue cooking.
13. When the okra is tender and softened, add garam masala and the crushed dry fenugreek leaves. Stir to mix thoroughly.
14. Finish by mixing in the chopped coriander leaves.
15. Serve hot or warm, with chapati or as a side to dal-rice.