Bhindi Fry Recipe – A simple, delicious, and healthy stir-fried okra dish. Okra, also known as ladies’ finger, is a versatile vegetable widely used in Indian cuisine for various dishes like sambar, curry, chutney, stir fry, and stew. Prepare a perfectly delicious, flavorful, and non-sticky okra stir fry with this easy recipe. Serve it as a side with plain rice, quinoa, roti, or chapati.
About BHINDI FRY RECIPE:
Bhindi fry is a straightforward Indian side dish made by stir-frying okra with Indian spices and herbs. It is prepared in various ways across India, with each home and region having its own recipe. The spices and ingredients used in bhindi fry are basic, but different seasonings like garam masala, fresh coconut, sambar powder, or other spice powders can be added for extra flavor.
This bhindi fry is flavored with roasted and crushed peanuts, coconut, and sesame seeds, enhancing the dish’s nutrition and making it delicious and aromatic.
I frequently make bhindi at home as my kids love it in any form. Most of the time, I prepare stir fry to serve with roti, rice, sambar, or rasam. An Andhra-style bendakaya vepudu with coconut and roasted peanuts is also a favorite at home.
Occasionally, we serve it with curd rice. I vary the seasonings each time I make bhindi fry to keep things interesting for my kids. The recipe shared here is one delicious way to prepare BHINDI FRY RECIPE.
Pro Tips:
- Rinse and dry the bhindi well with a kitchen tissue or cloth before chopping to prevent sliminess while chopping and stir-frying.
- If using frozen okra, spread them on kitchen tissues for a while to reduce excess moisture, helping in minimizing slime while cooking.
- You can skip the spice powder mentioned in the recipe and use alternatives like peanut podi, flaxseed podi, idli podi, or chutney podi.
Can I Air Fry or Bake?
Yes, you can air fry or bake chopped bhindi for the first few minutes to expedite cooking in the pan. Most of the slime will dry up in the oven or air fryer. This method is suitable when preparing a large quantity. Ensure the bhindi is chopped at least ½ inch; otherwise, they may become too dry. After air frying or baking, follow the recipe and add them to the tempering.
For air frying, keep them for 4 mins at 160°C (320°F). Avoid keeping them for too long as it may make them dry. Adjust the timing based on your air fryer. Drizzle a little oil before air frying.
To bake them in the oven, toss them in a little oil and spread them on a greased foil. Bake at 180°C (350°F) for 5 to 6 mins, avoiding over-baking to prevent them from becoming too dry.
How to Make Bhindi Fry
Prepare Okra:
Rinse the bhindi under running water. Drain in a colander and pat dry with a kitchen cloth or tissue. Ensure the bhindi is thoroughly dry to prevent sliminess. In this recipe, 500 grams of okra is used.
Chop the bhindi into half-inch pieces and set aside. Use a kitchen tissue to wipe off slime from the knife while chopping.
Make Okra Stir Fry:
Heat oil in a pan. Once hot, reduce the flame and add ½ teaspoon cumin seeds (adjust if using a non-stick pan). Allow the cumin to crackle.
Add the chopped bhindi and stir fry over medium heat.
Stir at regular intervals to avoid excessive sliminess. Bhindi will start to become slimy after a minute. To reduce slime, sprinkle lemon juice if desired or let the bhindi fry, reducing the slime naturally.
Make Spiced Nut Powder:
Customize the nut and spice powder by using only coconut or sesame seeds, or skip peanuts altogether. Another option is to use garam masala or a mix of almond meal, garlic powder, cumin powder, and desiccated coconut.
While frying bhindi, roast 1½ tablespoons of peanuts and 1 to 2 cloves of garlic in a small pan until golden and aromatic. Keep an eye on the bhindi and continue stirring.
Turn off the heat and add 1½ tablespoons dried coconut, 1 tablespoon white sesame seeds, and ½ teaspoon cumin seeds. Fry lightly until sesame seeds splutter or become fragrant.
Cool the ingredients and make a coarse powder.
Finish Bhindi Fry:
Once the bhindi is no longer slimy, add 1/3 teaspoon salt and ⅛ teaspoon turmeric. Mix well.
Pour 1 teaspoon oil to the center of the pan. Add ¾ to 1 teaspoon red chili powder (adjust for spice preference). Allow the chili powder to fry in oil for about 10 seconds.
Mix the spice powder well with the bhindi. Optionally, fry for an additional 3 to 4 minutes.
Add the peanut powder to the bhindi and mix well. No further cooking is needed.
Taste the bhindi fry and adjust salt if necessary.
Enjoy bhindi fry with rice or roti.
FAQs
Why is it important to dry the bhindi thoroughly before chopping?
Drying the bhindi helps to prevent sliminess during chopping and stir-frying. Moisture on the surface of the bhindi can contribute to the release of slime, which may affect the texture of the dish.
Can I use frozen okra for this recipe?
Yes, you can use frozen okra. Make sure to spread them on kitchen tissues for a while to reduce excess moisture before cooking. This helps minimize slime while cooking.
What are some alternatives to the spice powder mentioned in the recipe?
You can skip the spice powder mentioned in the recipe and use alternatives like peanut podi, flaxseed podi, idli podi, or chutney podi for added flavor.
Can I air fry or bake the bhindi instead of stir-frying?
Yes, you can air fry or bake the chopped bhindi for the first few minutes to expedite cooking. This method is suitable for preparing a large quantity. Adjust the time and temperature based on your air fryer or oven, and be cautious not to overcook to prevent dryness.
How do I make the spiced nut powder mentioned in the recipe?
Roast 1½ tablespoons of peanuts and 1 to 2 cloves of garlic until golden and aromatic. In a small pan, add 1½ tablespoons dried coconut, 1 tablespoon white sesame seeds, and ½ teaspoon cumin seeds. Fry lightly until sesame seeds splutter or become fragrant. Cool the ingredients and make a coarse powder.
