bhindi fry

Bhindi fry recipe with step by step photos – easy to prepare spiced Punjabi bhindi masala fry recipe. Gluten-free and vegan.

I make bhindi fry often as a side dish with chapatis or with dal. So thought of sharing the recipe too. The sabzi is a dry recipe with a base of onion, tomatoes and the regular spices. Bhindi fry also makes for a good tiffin box lunch with rotis.

This bhindi fry recipe is different from the Bhindi masala. here everything is cooked together in one pan. The slightly caramelized taste of the onions and the tang of the tomatoes goes very well with the few okra pieces that get golden & crisp.

You do not get a slimy or mushy bhindi if you rinse and wipe dry the okra very well. Before chopping, there should not be any moisture on the okra. The sour ingredients in this recipe like tomatoes and dry mango powder also minimize the sliminess.

Serve bhindi fry with soft chapatis or phulkas. You can also serve as a side sabzi with the combination of dal-rice or dal-roti. Any dal will go well with this bhindi sabzi.

How to make bhindi fry

1. Rinse 250 grams bhindi (okra) in water. Then wipe dry them with a kitchen towel or just allow them to dry them naturally on a plate.

2. Slice off the crown and base tip of each bhindi. Then vertically slice them like in the below pic. The slices can range between 0.25 to 0.5 cm in thickness.

3. Also slice 1 medium onion. Chop 1 large tomato and slit 2 green chilies.

4. Heat 3 tbsp oil in a thick bottomed shallow frying pan. Add the sliced onions.

5. Saute them till they start turning light brown.

6. Now add 1 tsp ginger-garlic paste and the green chilies.

7. Saute till the raw aroma of ginger-garlic goes away.

8. Now add the chopped tomatoes.

9. stir well.

10. Add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder and ½ tsp cumin powder.

11. Mix the spices with the rest of the onion-tomato masala. saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.

12. now add the chopped bhindi (okra).

13. Season with salt.

14. Stir very well.

15. Cover the pan with a tight fitting lid and cook the bhindi sabji on sim or low flame.

16. Do check after 4 to 5 minutes for a couple of times. Cook the bhindi sabzi on a low flame till the bhindi is done. You will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. Do stir every time when you check the bhindi sabzi. If the bhindi starts turning too get too browned, then sprinkle about 1 to 1.5 tbsp water all over. Stir, cover and continue to cook bhindi sabzi on a low flame.

17. Here after the first 5 minutes I added ½ tsp dry mango powder (amchur). Not any special reason. Simply because I forgot to add it before. Stir very well.

18. Once the bhindi fry is done, add ¼ tsp garam masala powder and ½ tsp crushed kasuri methi (dry fenugreek leaves). Stir very well.

19. Lastly, add 2 tbsp chopped coriander leaves. Stir.

20. Serve bhindi fry hot or warm with chapatis or as a side dish with dal-rice.

More bhindi recipes

• Bharwa bhindi
• Bhindi ki sabji
• Bhindi do pyaza

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Save

Bhindi Fry

4.78 from 27 votes

By Dassana Amit

This is an easy & spiced bhindi fry made in North Indian style.

Save Pin Print

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

---

Cuisine North Indian, Punjabi

Course: Side Dish

---

Servings 3 to 4

Units

Ingredients

• ▢ 250 grams bhindi (okra or lady finger)
• ▢ 3 tablespoon oil
• ▢ 1 medium onion sliced thinly or 1/3 cup sliced onions
• ▢ 1 large tomato chopped or ½ cup chopped tomatoes
• ▢ 2 green chilies - slit
• ▢ 1 teaspoon ginger-garlic paste or ½ inch ginger + 3 to 4 medium garlic crushed to a paste in mortar-pestle
• ▢ ¼ teaspoon turmeric powder
• ▢ ¼ teaspoon red chili powder
• ▢ ½ teaspoon coriander powder (ground coriander)
• ▢ ½ teaspoon cumin powder (ground cumin)
• ▢ ½ teaspoon dry mango powder (amchur)
• ▢ ¼ teaspoon garam masala powder
• ▢ ½ teaspoon kasuri methi (dry fenugreek leaves) - crushed
• ▢ 2 tablespoon chopped coriander leaves

  (cilantro leaves)

• ▢ salt as required

Instructions

preparation

• Rinse 250 grams bhindi (okra) in water. Then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate.
• Slice off the crown and base tip of each bhindi. Then vertically slice them keeping a width of 0.25 to 0.5 cm in thickness.
• Also slice 1 medium onion. Chop 1 large tomato and slit 2 green chilies. Crush the ginger and garlic in a mortar-pestle.

making bhindi fry

• Heat 3 tbsp oil in a thick bottomed shallow frying pan. Add the sliced onions.
• Saute them till they start turning light brown.
• Now add 1 tsp ginger-garlic paste and the green chilies.
• Saute till the raw aroma of ginger-garlic goes away.
• Now add the chopped tomatoes. Stir well.
• Add ¼ tsp turmeric powder, ¼ tsp red chili powder, ½ tsp coriander powder, ½ tsp cumin and 1/2 tsp dry mango powder.
• Mix the spices with the rest of the onion-tomato masala. Saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.
• Now add the chopped bhindi/okra. Season with salt. Stir very well.
• Cover the pan with a tight fitting lid and cook the sabji on a low flame or sim.
• Do check after 4 to 5 minutes a couple of times. Cook the bhindi fry on a low flame till the bhindi is done. 
• You will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. Do stir every time when you check the bhindi sabzi. 
• If the bhindi is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tbsp water all over. Stir, cover and continue to cook bhindi sabzi.
• Once the bhindi fry is done, add ¼ tsp garam masala powder and ½ tsp kasuri methi (dry fenugreek leaves), crushed. Stir very well.
• Lastly add 2 tbsp chopped coriander leaves. Stir.
• Serve bhindi fry hot or warm with chapatis or as a side dish with dal-rice.

Notes

• You can increase or decrease the amount of spices as per your taste.

Nutrition Info Approximate values

Nutrition Facts

Bhindi Fry

Amount Per Serving

Calories 178 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 1g6%

Sodium 886mg39%

Potassium 333mg10%

Carbohydrates 11g4%

Fiber 4g17%

Sugar 3g3%

Protein 2g4%

Vitamin A 870IU17%

Vitamin C 27.5mg33%

Calcium 72mg7%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.