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A simple and delicious North Indian stir-fry where tender okra is cooked with onions and aromatic spices until perfectly crisp and not slimy. A quick and easy side dish that pairs wonderfully with roti or dal.
Prepare the Okra (10 minutes)
Sauté Aromatics (5 minutes)
Cook the Okra (10-12 minutes)
A simple and delicious North Indian stir-fry where tender okra is cooked with onions and aromatic spices until perfectly crisp and not slimy. A quick and easy side dish that pairs wonderfully with roti or dal.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 171.33 calories per serving with 3.45g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add Spices (3 minutes)
Finish and Serve
For a crispier version, slice the okra lengthwise, toss with besan (gram flour) and spices, and then shallow fry until golden and crunchy.
For a semi-dry gravy version, add 1 finely chopped tomato and 1 teaspoon of ginger-garlic paste along with the onions. Cook until the tomatoes are soft before adding the okra.
Make a slit in whole okras and stuff them with a mixture of powdered spices, besan, and a little oil. Then, shallow fry until cooked through.
Add one small potato, thinly sliced or cubed, along with the onions. Cook until the potatoes are almost tender before adding the okra.
Okra is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness, which can help with 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.
The use of spices like turmeric, which contains curcumin, provides anti-inflammatory benefits that can help reduce inflammation in the body.
The mucilage in okra, combined with its fiber content, helps soothe the digestive tract and supports the growth of beneficial gut bacteria.
The most important step is to ensure the okra is completely dry before you chop it. Wash and pat it dry thoroughly. Secondly, cook it in an open pan without a lid to allow moisture to escape. Lastly, add salt and acidic ingredients like dry mango powder or lemon juice only at the very end of the cooking process.
Yes, Bhindi Fry can be very healthy. Okra is low in calories and a great source of dietary fiber, Vitamin C, and Vitamin K. This recipe uses minimal oil for stir-frying, making it a nutritious side dish. To make it even healthier, you can reduce the amount of oil used.
A typical serving of this Bhindi Fry (approximately 1 cup or 170g) contains around 120-150 calories, depending on the amount of oil used. Most calories come from the oil, while the okra itself is very low in calories.
Yes, you can. Toss the chopped okra and onions with oil and all the spices (except salt and amchur). Air fry at 180°C (350°F) for 10-15 minutes, shaking the basket halfway through, until crisp. Add salt and amchur at the end.
If you don't have dry mango powder, you can squeeze the juice of half a lemon over the dish right before serving. Chaat masala also works well as it contains amchur and other tangy spices.
While fresh okra gives the best texture, you can use frozen cut okra. Do not thaw it before cooking. Add the frozen okra directly to the hot pan after sautéing the onions. You may need to cook it for a few extra minutes to evaporate the excess moisture.
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