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.
For best results follow my detailed step-by-step photo instructions and tips.
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.