Ingredients for Indian Okra Fry Bhindi
- 1 lb fresh Okra
- Onion
- 1 teaspoon Mustard Seeds
- Cumin Seed
- Garlic Cloves
- Dried Red Chilies
- 1/2 teaspoon Turmeric Powder
- 10-12 Curry Leaves
- 1 teaspoon Salt
- 2 tablespoons Vegetable Oil
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- 1/2 teaspoon Asafoetida
- 2-3 Green Chilies
- 1/2 teaspoon Red Chili Powder
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How to Make Indian Okra Fry Bhindi
- Wash and trim the okra, then slice into 1/2-inch rounds.
- Heat the vegetable oil in a pan or wok over medium-high heat.
- Add the mustard seeds and let them splutter.
- Add the urad dal and chana dal and sauté until lightly golden.
- Add the green chilies and curry leaves, sauté for a few seconds until fragrant.
- Add the asafoetida (if using), turmeric powder, and red chili powder. Sauté for another 30 seconds, stirring constantly.
- Add the sliced okra and sauté for 2-3 minutes, stirring occasionally.
- Add salt and mix well. Reduce heat to medium-low, cover the pan, and let the okra cook for about 15-20 minutes, or until tender and slightly browned, stirring occasionally to prevent sticking.
- Once cooked through, increase the heat slightly and cook uncovered for another 5 minutes to allow excess moisture to evaporate and the okra to brown slightly.
- Remove from heat and serve hot as a side dish with rice, sambar, pappu pulusu, or rotis.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
24g
Fat
7g
Carbs
6g
