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A simple and delicious North Indian okra stir-fry where tender okra is cooked with onions, tomatoes, and everyday spices. This homestyle sabzi comes together quickly and is perfect with rotis.
For 4 servings
Prepare the Okra: Wash the okra (bhindi) and spread it on a kitchen towel. Pat dry thoroughly to ensure there is no moisture, as this is key to preventing a slimy texture. Trim the top and tail of each okra, then chop them into 1-inch pieces.
Sauté Aromatics: Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the finely chopped onions and sauté for 4-5 minutes until they become translucent and light golden. Then, add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw aroma disappears.
Cook the Masala Base: Add the chopped tomatoes to the pan. Stir in the turmeric powder, red chilli powder, coriander powder, and salt. Mix everything well. Cook this masala mixture for 5-6 minutes, stirring occasionally, until the tomatoes soften completely and you see oil separating from the sides of the masala.
Cook the Okra: Add the chopped okra to the pan. Gently toss to coat the okra pieces evenly with the masala without breaking them. Reduce the heat to low, cover the pan, and let it cook for 10-12 minutes. Stir gently every 3-4 minutes to prevent it from sticking to the bottom. Cook until the okra is tender but still retains a slight bite.
Finish and Garnish: Uncover the pan. Sprinkle the amchur powder and garam masala over the okra. Increase the heat to medium and stir-fry for 2-3 minutes. This final step helps to dry out any excess moisture and ensures the bhindi is not slimy. Garnish with freshly chopped coriander leaves.
Serve: Serve the Bhughi Bhindi hot with fresh rotis, parathas, or as a side dish with dal and rice.
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A simple and delicious North Indian okra stir-fry where tender okra is cooked with onions, tomatoes, and everyday spices. This homestyle sabzi comes together quickly and is perfect with rotis.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 189.8 calories per serving with 4.37g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add one medium potato, peeled and diced, along with the onions. Sauté until the potatoes are partially cooked before adding the masala and okra.
You can skip the tomatoes for a different flavor profile. Increase the amount of amchur powder slightly to compensate for the tanginess.
For a crunchier, 'kurkuri' style bhindi, toss the chopped okra in 1-2 tablespoons of besan and a pinch of spices before adding it to the pan.
Add a pinch of ajwain (carom seeds) along with the cumin seeds for a distinct Punjabi flavor.
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 is packed with essential vitamins. Okra provides Vitamin C, which boosts the immune system, and Vitamin K, important for bone health. Tomatoes contribute Vitamin A and antioxidants like lycopene.
The spices used, such as turmeric (containing curcumin), ginger, and garlic, are known for their powerful anti-inflammatory and antioxidant properties, which can help reduce inflammation in the body.
Okra becomes slimy due to a substance called mucilage, which is released when it comes in contact with moisture. To prevent this, ensure the okra is bone dry before you chop it, cook it in a wide pan, and add a souring agent like amchur powder or lemon juice at the end.
Yes, Bhughi Bhindi is a healthy dish. Okra is low in calories and a good source of dietary fiber, vitamin C, and vitamin K. The dish is made with fresh vegetables and spices, making it a nutritious choice. To make it even healthier, you can reduce the amount of oil used.
One serving of Bhughi Bhindi contains approximately 190-210 calories, depending on the amount of oil used. It's a relatively light dish, making it suitable for a regular meal.
Yes, you can use frozen okra. Do not thaw it before cooking. Add the frozen okra directly to the pan after the masala is cooked. You may need to cook it for a few extra minutes until tender.
Leftover Bhughi Bhindi can be stored 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 before serving.
Absolutely. For a Jain or Sattvic version, you can omit the onions and ginger-garlic paste. You can add a pinch of asafoetida (hing) to the hot oil for flavor.