bhindi fry recipe | bhindi ki sabzi | bhindi masala dry | okra fry recipe

Ingredients

• 3 tbsp oil
• 10 okra / bhindi / ladies finger, chopped
• ½ tsp cumin / jeera
• 1 onion, thinly sliced
• pinch of hing / asafoetida
• 1 tsp ginger-garlic paste
• 1 green chilli, slit
• 2 to mato, finely chopped
• ½ tsp turmeric / haldi
• ½ tsp kashmiri red chilli powder / lal mirch powder
• salt to taste
• ½ tsp coriander powder
• ½ tsp aamchur powder / dry mango powder
• 1 tsp kasuri methi / dry fenugreek leaves
• ¼ tsp cumin powder / jeera powder
• ½ tsp garam masala powder
• 1 tbsp coriander leaves

Steps

1. Use a large kadai to heat the oil.
2. Put the chopped okra into the kadai.
3. Spread the bhindi after coating it thoroughly with oil.
4. As the bhindi cooks, stir from time to time so every side cooks well.
5. Continue frying until the bhindi develops a slight golden-brown colour.
6. Move to a plate and set aside.
7. Sauté until the cumin and hing become aromatic.
8. After adding the onion, continue sautéing.
9. Follow with ginger-garlic paste and green chilli, then sauté thoroughly.
10. Put in the tomato and sauté until it becomes soft and mushy.
11. Season with the spices and salt to taste.
12. Sauté over a low flame until the spices are well cooked.
13. Gently mix in the previously fried okra.
14. Cover and allow 3 minutes at a simmer.
15. Finish by adding garam masala powder and crushed kasuri methi.
16. Garnish with a few coriander leaves to serve the bhindi fry, or bhindi ki sabzi.