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A simple and delicious North Indian stir-fry featuring tender-crisp okra cooked with onions and a blend of aromatic spices. This quick dry curry is a perfect side dish for rotis and dal, ready in under 30 minutes.
For 4 servings
Prepare the okra. Wash the okra and spread it on a kitchen towel to air dry completely, or pat each one dry. This is the most critical step to prevent a slimy texture. Once bone dry, trim the top and tail, and chop into 1/2-inch thick rounds.
Sauté the aromatics. Heat oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Add the sliced onions and slit green chilies, and sauté for 3-4 minutes until the onions soften and become translucent.
Cook the okra. Add the chopped okra and salt to the pan. Stir gently to combine. Cook uncovered for 8-10 minutes, stirring occasionally, until the okra is tender-crisp and the sliminess has disappeared. Avoid over-stirring to prevent the okra from breaking.
Add the spices. Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Mix gently to coat the okra evenly and cook for another 2 minutes, allowing the raw aroma of the spices to cook off.
Finish and serve. Turn off the heat. Sprinkle the amchur powder and garam masala over the bhujia. Give it a final gentle stir. Let it rest for a minute before serving hot with fresh rotis, parathas, or as a side with dal and rice.
A simple and delicious North Indian stir-fry featuring tender-crisp okra cooked with onions and a blend of aromatic spices. This quick dry curry is a perfect side dish for rotis and dal, ready in under 30 minutes.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 170.77 calories per serving with 3.44g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add one medium-sized potato, thinly sliced or cubed, along with the onions and cook until partially done before adding the okra.
Add one finely chopped tomato after the onions are translucent. Cook until the tomatoes are soft and oil starts to separate before adding the okra.
For a crispier texture, slice the okra lengthwise into thin strips. You may need to increase the oil slightly and cook for a longer duration until crispy.
Sprinkle 1-2 tablespoons of besan over the okra in the last 5 minutes of cooking. This absorbs extra moisture and adds a nutty, roasted flavor.
Okra is an excellent source of soluble and insoluble fiber, which aids digestion, helps prevent constipation, and promotes a healthy gut microbiome.
This dish provides essential vitamins like Vitamin C, which boosts the immune system, and Vitamin K, which is crucial for bone health and blood clotting.
The fiber in okra helps to slow down the absorption of sugar in the digestive tract, which can help in stabilizing blood sugar levels.
Okra and spices like turmeric are rich in antioxidants, such as polyphenols and flavonoids, which help protect the body against damage from harmful free radicals.
The most important step is to ensure the okra is completely dry before you chop it. Wash it and let it air dry for an hour or pat each piece dry with a towel. Also, cook it in an open pan without a lid and add salt early on to help draw out moisture.
Yes, it is a healthy dish. Okra is low in calories and rich in fiber, vitamins, and minerals. This recipe uses a moderate amount of oil and healthy spices, making it a nutritious vegetable side dish.
One serving of Bhindi Bhujia (approximately 1 cup or 145g) contains around 120-150 calories, depending on the amount of oil used.
If you don't have amchur (dry mango powder), you can squeeze the juice of half a lemon over the dish right before serving. Do not add it while cooking.
While the traditional method is on the stovetop, you can make a variation in the air fryer. Toss the okra with oil and spices, and air fry at 180°C (350°F) for 10-12 minutes until crisp. Sauté the onions separately and mix them in at the end.
Store leftover Bhindi Bhujia in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan on the stovetop for the best texture.
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