Spicy & Sour Bhindi (Okra) Garlic Fry

Step 1: Prepare Okra

Wash the okra thoroughly and wipe them dry with a cloth to remove any moisture. Cut the okra into small, bite-sized pieces.

Step 2: Prepare Tamarind

Take a small piece of tamarind and soak it in water. Mash it well to extract the juice.

Step 3: Heat Oil

Heat 2 tablespoons of cooking oil in a pressure cooker or a heavy-bottomed pan.

Step 4: Fry Garlic

Once the oil is hot, add the chopped garlic pieces. Fry them lightly for about 30-40 seconds until they turn slightly golden, but not overly browned.

Step 5: Add Chili Powder

Reduce the flame to low. Quickly add 3-4 teaspoons of chili powder and mix it well with the garlic and oil to prevent burning.

Step 6: Add Okra

Immediately add the cut okra pieces to the cooker. Mix thoroughly to coat the okra with the spice mixture.

Step 7: Add Salt and Tamarind Juice

Add salt to taste. Pour the extracted tamarind juice into the okra mixture. Mix everything well.

Step 8: Cook Okra

Add a little water if needed (optional, for desired consistency). Close the pressure cooker lid and cook for one whistle. If using a pan, cover and cook on medium-low heat until the okra is tender.

Step 9: Serve

Once cooked, let the pressure release naturally (if using a cooker). Open the lid, stir, and serve the Spicy & Sour Bhindi Garlic Fry hot with rice or chapati.

• Wash and dry okra thoroughly before cutting to avoid sliminess.

• Adjust chili powder and tamarind quantity according to your taste preference.

• Can be cooked in a regular pan if a pressure cooker is not preferred, cooking until okra is tender.

• Use smaller okra if available.

• Can be made in a kadai (wok) instead of a pressure cooker, just cook until the okra is tender.