Crispy Bhindi Fry (Okra Stir Fry)

Step 1: Heat Oil and Temper Spices

Heat 2 tablespoons of oil in a pan. Add 1/2 tablespoon of cumin seeds and 2 green chilies (slit). Sauté until fragrant.

Step 2: Sauté Onions

Add 2 chopped onions to the pan and cook for 1 minute, stirring occasionally, until they start to soften and turn translucent.

Step 3: Add Okra and Spices

Add 250 grams of chopped okra/ladyfinger to the pan. Sprinkle 1/2 tablespoon of turmeric powder, 1/2 tablespoon of salt, and 1/2 tablespoon of red chili powder over the okra.

Step 4: Mix and Cook (Covered)

Mix all ingredients well, ensuring the spices evenly coat the okra. Cover the pan with a lid and cook on medium flame for 2 minutes.

Step 5: Stir and Cook (Covered Again)

Remove the lid, stir the okra to prevent sticking, and cover again. Cook for another 2 minutes on medium flame.

Step 6: Cook (Uncovered)

Remove the lid and cook for 2 minutes without covering, stirring occasionally, until the okra is crispy and well-cooked with a slight char.

Step 7: Serve

Turn off the flame. The crispy bhindi fry is ready to be served hot with roti or rice.

• Ensure okra is completely dry before cutting to prevent sliminess.

• Cook on medium flame to ensure even cooking and crispiness.

• Do not overcrowd the pan to allow okra to fry properly.

• Add a pinch of amchur (dry mango powder) for a tangy flavor.

• Include garlic and ginger paste for a richer taste.