Fullmeals

Crispy Bhindi Fry (Okra Stir Fry)

Name: Crispy Bhindi Fry (Okra Stir Fry)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-3 People
Cuisine: Indian
Ingredients: 2 tbsp Oil; 1/2 tbsp Cumin; 2 Green chilli; 2 Onion; 250 gr. Okra/ladyfinger; 1/2 tbsp Turmeric; 1/2 tbsp Salt; 1/2 tbsp Red chilli powder

Recipe by Cook With Rachna

Ready in25 min
Prep10 min
Cook15 min
CuisineIndian · North Indian
Serves2-3 People
DifficultyEasy
Spicy level3/5
Calories~220 kcal

Ingredients

Main Ingredients

2 tbspOil
1/2 tbspCumin
2Green chilli
2Onion
250 gr.Okra/ladyfinger
1/2 tbspTurmeric
1/2 tbspSalt
1/2 tbspRed chilli powder

Step-by-Step Instructions

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

Ready in

25 mins

Cuisine

Indian · North Indian

Prep Time

10 min

Cook Time

15 min

Serving

2-3 People

Difficulty

Easy

Calories / Serving

~220 kcal

Spicy Level

Recipe by Cook With Rachna on YouTube

Adjust Servings

Measurements

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Step-by-Step Instructions

Follow each step to make the recipe successfully.

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). until fragrant.
Sauté Onions
Add 2 chopped onions to the pan and cook for , stirring occasionally, until they start to soften and turn translucent.
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.
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 .
Stir and Cook (Covered Again)
Remove the lid, stir the okra to prevent sticking, and cover again. Cook for another on medium flame.
Cook (Uncovered)
Remove the lid and cook for without covering, stirring occasionally, until the okra is crispy and well-cooked with a slight char.
Serve
Turn off the flame. The crispy bhindi fry is ready to be served hot with roti or rice.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 1 swap

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)

Variations

Simple ways to adapt this recipe.

Add a pinch of amchurCustomise
Add a pinch of amchur (dry mango powder) for a tangy flavor.
Include garlic and ginger paste
Include garlic and ginger paste for a richer taste.

Helpful Tips

Small details that can improve the final result.

TipEnsure Okra Is Completely Dry
Ensure okra is completely dry before cutting to prevent sliminess.
Cooking tipCook on Medium Flame to
Cook on medium flame to ensure even cooking and crispiness.
Cooking tipDo Not Overcrowd the Pan
Do not overcrowd the pan to allow okra to fry properly.