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A simple and delicious North Indian stir-fry where tender okra is cooked with onions, tomatoes, and aromatic spices. This popular side dish comes together quickly and is perfect with roti or dal. No more slimy okra!
For 4 servings
Prepare the Okra: Wash the okra and pat it completely dry with a kitchen towel. This step is crucial to prevent sliminess. Trim the top and tail, then chop the okra into 1-inch thick rounds.
Sauté the Okra: Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the chopped okra and stir-fry for 8-10 minutes, stirring occasionally. Cook until the okra is tender, lightly browned, and the sticky texture is gone. Remove the cooked okra from the pan and set it aside.
Create the Masala Base: In the same pan, add the remaining 1 tablespoon of oil. Once hot, add the cumin seeds and let them sizzle for 30 seconds. Add the sliced onions and sauté for 4-5 minutes until they turn soft and translucent. Add the ginger-garlic paste and slit green chilies, and cook for another minute until the raw aroma disappears.
Cook Tomatoes and Spices: Add the chopped tomatoes to the pan and cook for 3-4 minutes until they become soft and mushy. Now, add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for 2-3 minutes, until oil begins to separate from the sides.
Combine and Finish: Return the fried okra to the pan with the masala. Gently toss everything together to coat the okra evenly. Sprinkle the amchur powder and garam masala on top, give it a final mix, and cook uncovered for 2 more minutes.
Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve the Bhindi Bhaji hot with roti, paratha, or as a side dish with dal and rice.
A simple and delicious North Indian stir-fry where tender okra is cooked with onions, tomatoes, and aromatic spices. This popular side dish comes together quickly and is perfect with roti or dal. No more slimy okra!
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 182.85 calories per serving with 4.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add one medium potato, diced small, along with the onions. Sauté until the potatoes are partially cooked before adding the tomatoes.
For a crispier version, slice the okra thinly lengthwise. You can also lightly coat it in gram flour (besan) and spices before shallow frying until very crisp.
For a tangy, semi-dry version, whisk 1/4 cup of plain yogurt with the powdered spices and add it to the pan after the tomatoes have cooked down. Cook on low heat until the oil separates, then add the fried okra.
Okra is an excellent source of soluble and insoluble fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, supporting weight management.
This dish provides a good amount of Vitamin C, an antioxidant that boosts the immune system, and Vitamin K, which is essential for blood clotting and bone health.
Spices like turmeric and cumin not only add flavor but also offer health benefits. Turmeric contains curcumin, a powerful anti-inflammatory compound, while cumin can aid digestion.
The key is moisture control. First, ensure the okra (bhindi) is completely dry before you chop it. Second, fry it in an open pan on medium-high heat until the sliminess disappears before adding it to the masala. Never cover the pan while cooking okra.
Yes, for a Jain or Sattvic version, you can omit the onions and ginger-garlic paste. To compensate for the flavor, add a pinch of asafoetida (hing) to the hot oil along with the cumin seeds and slightly increase the amount of other spices.
Yes, Bhindi Bhaji is a healthy dish. Okra is low in calories and a great source of dietary fiber, vitamin C, and vitamin K. The dish is packed with vegetables and beneficial spices. To make it even healthier, you can reduce the amount of oil used.
A typical serving of Bhindi Bhaji (around 1 cup or 205g) contains approximately 150-180 calories, depending on the amount of oil used. Most calories come from the oil, followed by carbohydrates from the vegetables.
Store leftover Bhindi Bhaji in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan over low heat or in the microwave. The texture is best when fresh, as it can get slightly softer upon reheating.
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