Bhindi fry recipe | How to make bhindi fry | Okra stir fry

Bhindi fry recipe – Simple, delicious and healthy stir fried bhindi. Okra or ladies finger is a vegetable that is used in Indian cuisine to make Sambar, curry, chutney, stir fry and stew. Bhindi fry is a simple preparation made by stir frying the veggie and then lightly spiced. It is served with plain rice, roti or chapati.

I make bhindi often at home since my kids’ love it in any form. Most of the times I end up making the stir fry to serve with roti, rice, Sambar or Rasam.

Sometimes we also serve it with curd rice. I make bhindi fry each time with different seasonings as my kids’ don’t like repeating the same. The recipe I have shared here is one of the delicious ways to prepare bhindi.

There are not many ways to make bhindi fry, but it can be seasoned or flavored with different ingredients. Using garam masala, fresh coconut or other spice powders are some of them.

I often make Andhra style bendakaya vepudu with coconut and roasted peanuts which is a favorite at home.

This bhindi fry is flavored with roasted & crushed peanuts, coconut & sesame which perks up the nutrition of dish. It turns out very delicious and aromatic.

If you are a weight watcher then you can skip peanuts and use coconut or sesame. You can also skip all of the 3 and just sprinkle some garam masala.

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Bhindi fry recipe

Bhindi fry recipe | How to make bhindi fry

Simple bhindi fry to serve as a side in a Indian meal. The recipe yields okra stir fry that is delicious and healthy. It is mildly spiced and flavored with crushed peanuts and other optional ingredients.

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1x2x3x

Prep Time15 minutes

Cook Time25 minutes

Total Time40 minutes

Servings4

AuthorSwasthi

Ingredients (1 cup = 240ml )

Ingredients for bhindi fry

• 500 grams okra or bhindi or ladies finger
• 2 tablespoons oil or as needed
• ½ teaspoon cumin or jeera
• 1 green chili slit (skip if making for kids)
• ½ teaspoon salt or as needed
• 1/8 teaspoon turmeric or haldi (optional)
• ¾ to 1 teaspoon red chili powder (for kids – ¼ to ½ tsp)

to roast or use ¾ tsp garam masala

• 1½ tablespoons peanuts
• 1½ tablespoons coconut grated (optional) (any – copra tastes best)
• 1 tablespoons sesame seeds or til (optional)
• 1 to 2 garlic cloves
• ½ teaspoon cumin or jeera

How to make the recipe

Preparation for bhindi fry

• Choose okra or bhindi that are young and tender. Wash them well under running water.
• Drain them to a colander. Wipe off with a clean kitchen cloth or tissues. 
• Cut off both the ends and discard. Chop them to half inch pieces. Set aside.

How to make bhindi fry

• Pour oil in a pan. When the oil turns hot, add half teaspoon cumin and allow them to splutter. 
• Then add chopped bhindi and 1 slit green chili.
• Begin to saute them in oil on a medium heat. Stirring as often as needed. Over stirring can make them more slimy.
• You can skip this step and just use garam masala. While the bhindi gets fried, in a different pan dry roast peanuts and garlic on a medium flame until deep golden and aromatic. Then add coconut and sesame (both optional). Lastly add in jeera. Saute just for a minute. When the sesame seeds begin to splutter turn off the stove. Cool completely. Make a coarse powder.
• When the bhindi shrinks and is no more slimy or sticky, then add salt and turmeric.
• Fry until bhindi is done to your liking. I usually take off the bhindi when it is no more slimy. 
• Pour 1 tsp oil to the center of the pan, add chili powder to the oil.
• Mix well and saute the bhindi for another 2 mins until the raw smell of the chili goes away.
• Now add the powdered peanuts and mix well.
• Serve bhindi fry with rice or roti as a side.

Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

Video

Video of bhindi fry recipe

NUTRITION (estimation only)

Calories: 151kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 344mg | Potassium: 412mg | Fiber: 5g | Sugar: 2g | Vitamin A: 995IU | Vitamin C: 30.4mg | Calcium: 128mg | Iron: 1.7mg

Alternative quantities provided in the recipe card are for 1x only, original recipe.

If you are new to cooking, follow my detailed step by step photo instructions for best results.

Preparation for bhindi fry

1. Rinse bhindi under running water. Drain them to a colander and wipe dry with a kitchen cloth or tissue.

2. Chop them to half inch pieces and set aside. For comfort while chopping use kitchen tissue to remove the slimy part from knife.

How to make bhindi fry

3. Heat oil in a pan and cumin. I have used about 2.5 tbsps here since I have not used a non stick pan. You can reduce it to 1.5 tbsp if you use a non stick pan.

4. When the jeera begins to splutter add chopped bhindi and stir fry on a medium heat.

5. Keep stirring at regular intervals. Over doing it will make the bhindi more slimy so do it as needed. Bhindi will begin to turn slimy after a minute. To reduce the slime I usually sprinkle some lemon juice but I have not done it this time.

Making nut powder for bhindi fry

6. You can skip the peanuts from the recipe and use only coconut or sesame. You can also just use garam masala and skip all of these three.

7. While the bhindi is getting fried, roast the peanuts and garlic on a medium flame until golden.

8. Turn off the heat and add coconut and sesame seeds. I have also used little cumin here. Fry lightly for a minute.

9. Cool them completely and make a coarse powder.

10. When the bhindi is done, you will find that they are no more slimy. At this stage add salt and turmeric. Mix well.

11. Pour 1 teaspoon oil to the center of the pan. Add red chili powder to it. Let the chilli powder fry in oil for about 10 seconds.

12. Then mix it well with the bhindi. Fry for another 3 to 4 mins if desired. I do not prefer to over cook bhindi so I did not fry further.

13. Add the peanut powder.

14. Mix it well with the bhindi. It doesn’t need to be cooked further.

Enjoy bhindi fry with rice or roti.