Bhindi

Here’s a classic and easy Bhindi Sabzi (Okra Fry) recipe — flavorful, non-sticky, and perfect with roti, paratha, or dal-rice.


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🌿 Bhindi Fry (Dry Bhindi Sabzi)

(Serves 2–3)


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Ingredients

250–300g bhindi (okra) – washed, dried completely, and chopped into 1-inch pieces

1 medium onion – thinly sliced (optional but adds sweetness)

1–2 green chilies – slit or chopped

1/2 tsp cumin seeds

1/4 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp coriander powder

1/2 tsp amchur (dry mango powder) or lemon juice

Salt – to taste

2–3 tbsp oil



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Instructions

1. Prep the Bhindi:

Rinse bhindi well. Dry it completely using a towel or let it air dry — this step is crucial to avoid stickiness.

Trim the ends and cut into small, even pieces.


2. Sauté Base (Optional with Onion):

Heat oil in a pan. Add cumin seeds and let them splutter.

Add green chilies and sliced onions. Sauté until onions are soft and lightly golden.


3. Cook Bhindi:

Add chopped bhindi. Stir gently and cook uncovered on medium flame for 3–4 minutes.

Add turmeric, red chili, coriander powder, and salt. Mix gently.

Continue to cook uncovered on low to medium heat for 12–15 minutes, stirring occasionally, until bhindi is soft and lightly crisp.


4. Finish:

Sprinkle amchur powder or squeeze a bit of lemon juice.

Mix gently and garnish with coriander (optional).



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✅ Tips to Avoid Sticky Bhindi:

Always dry bhindi thoroughly after washing.

Cook uncovered and don’t add water.

Use a wide pan to avoid overcrowding.

Avoid over-stirring.



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🔄 Variations:

Bhindi Masala – add tomatoes and extra masala.

Bharwa Bhindi – stuff bhindi with a spiced masala mix.

South Indian Style – with curry leaves, mustard seeds, and coconut.


Want the stuffed bhindi recipe or a gravy-style bhindi masala next?


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