Bhindi Fry Recipe
If you like bhindi like I do, then do try my mom’s Bhindi Fry recipe. It is incredibly easy to make and requires very few ingredients.
I make many recipes using bhindi, and here are some of my favorites bhindi recipes that you must try: Kurkuri Bhindi, Bhindi Do Pyaza, Achari Bhindi, Bhindi Bhaji, Aloo Bhindi , Bhindi Raita, and Bhindi Ka Salan.
We don’t get very good Bhindi here in Bentonville, but yesterday, when I went to the Indian grocery store, they had a fresh batch which looked pretty decent. So without wasting any time, I picked up a good amount.
For today’s lunch, I made my mom’s Bhindi Fry recipe, which is now both mine and Mohit’s favorite. I also shot the recipe to share with you, and here it is. Do try it, as it is one of the best bhindi ki sabji you’ll have tasted.
About Bhindi Fry
Bhindi Fry is a North Indian style dry bhindi curry made using okra, onions, and a few spices. Every home has its own unique recipe for making this sabji, and each version tastes good, but I love the taste of bhindi fry that my mom makes.
Her recipe is super simple. She uses very few spices, and the main taste of this sabji comes from the browned onions and tender okra. She doesn’t add coriander powder, red chili powder, or garam masala powder to this recipe, unlike other sabji recipes, but it still tastes amazing.
This sabji is perfect to serve as a side dish with Indian meals of dal roti or dal chawal. I also like it with curd rice. It is also great to pack in school or office lunch boxes with paratha or poori.
Pro Tips By Neha
Bhindi needs a little extra oil to cook, otherwise it becomes stiff when cooked. So, do not compromise on the quantity of oil.
Bhindi must be totally dry; otherwise, it becomes slimy when cooked. I like to wash it the night before I plan to cook it. This way, any moisture in it evaporates and is ready to cook. If you haven’t planned it this way, then wipe each piece with a cotton cloth.
Cut the bhindi into equal-sized rounds so that it cooks evenly.
Ingredients
Bhindi (Okra, Lady’s Fingers) – Buy a bhindi that is small in size and soft to the touch. Large bhindi are fibrous and have big seeds, which do not taste good. One way to check if the bhindi is fresh is to break its end using your fingers. If it breaks with a snap, it is fresh and good; if not, it is fibrous and not good.
Spice Powders – You will need turmeric powder, salt, and dry mango powder to make this recipe.
Other Ingredients – You will also need oil, red onions, and dry red chilies to make this bhindi ki sabzi. Use any cooking oil that you prefer.
How To Make Bhindi Fry
Preparations
Wash 1 pound (500 g) of bhindi and wipe each piece with a cotton towel. Now cut ½-inch of the top and bottom using a sharp knife and discard them. Cut the remaining bhindi into ¼-inch thick rounds.
Peel the onions and cut them into thin slices.
Gather the remaining ingredients.
Make The Sabji
Add 5 tablespoon of oil to a pan and heat over medium-high heat.
Once the oil is hot, add 2 cups of thinly sliced red onions and 2-3 dry red chilies (cut into 1-inch pieces) to the pan. Cook until onions turn golden brown, stirring frequently.
Add 1 pound (500 g) bhindi (cut into ¼ inch rounds), 1 teaspoon turmeric powder, and 1 teaspoon salt and mix well.
Reduce the heat to medium-low.
Cover the pan and cook the bhindi for 20-22 minutes until it is cooked well. Stir a few times while cooking.
Remove the lid and increase the heat to high. Cook for 2 minutes.
Add 1 teaspoon dry mango powder and mix well. Serve hot.
Frequently Asked Question
Yes, you can. Thaw it to room temperature and spread it on a kitchen towel for an hour to get rid of any extra moisture. Now you can use it to make this sabji.
Storage Suggestions
Bhindi Fry can be stored for 4-5 days in an airtight container in the refrigerator. Just reheat in a pan or in a microwave before serving.
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Bhindi Fry Recipe
Ingredients
- 5 tablespoons oil
- 2 cups thinly sliced red onions
- 2-3 dry red chilies (cut into 1-inch pieces)
- 1 pound bhindi (500 g, cut into ¼-inch thick rounds)
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon dry mango powder (amchoor)
Instructions
- Add oil in a pan and heat over medium-high heat.
- Once the oil is hot, add onions and dry red chilies to the pan. Cook until onions turn golden brown, stirring frequently.
- Add bhindi, turmeric powder, and salt and mix well.
- Reduce the heat to medium-low.
- Cover the pan and cook the bhindi for 20-22 minutes until it is cooked well. Stir a few times while cooking.
- Remove the lid and increase the heat to high. Cook for 2 minutes.
- Add dry mango powder and mix well. Serve hot.
This is one of my favorite bhindi recipes, and you must try it too.