Til Wali Bhindi
Crisp, stir-fried okra tossed with nutty toasted sesame seeds and a blend of tangy spices. A delicious and quick North Indian side dish that pairs perfectly with roti or dal and rice.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.In a small, dry skillet over low-medium heat, toast the white sesame seeds for 2-3 minutes, stirring constantly until they turn light golden and become fragrant. Immediately transfer them to a plate to cool and prevent burning. Set aside.
- 2
Step 2
- a.Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium-high heat. Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds.
- 3
Step 3
- a.Add the thinly sliced onions and sauté for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 4
Step 4
- a.Add the chopped okra to the pan, spreading it in a single layer as much as possible. Cook uncovered on medium-high heat for 10-12 minutes, stirring only occasionally. This allows the okra to get slightly charred and crisp without becoming slimy. Cook until tender but still with a slight bite.
- 5
Reduce the heat to low
- a.Add the turmeric powder, red chili powder, and coriander powder. Gently mix to coat the okra and cook for 1-2 minutes to toast the spices.
- 6
Add the salt, dry mango powder, and the toasted sesame seeds to the pan
- a.Stir everything together gently until well combined.
- 7
Turn off the heat
- a.Sprinkle the garam masala and garnish with freshly chopped coriander leaves. Give it a final toss and serve immediately while it's hot and crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the okra is completely dry before chopping. Any moisture will make it slimy during cooking.
- 2Use a wide, heavy-bottomed pan (like a kadai) to prevent overcrowding. This helps the okra stir-fry rather than steam, keeping it crisp.
- 3Cook the okra uncovered on medium-high heat and stir infrequently to achieve a crisp, non-slimy texture.
- 4Add salt only after the okra is almost cooked. Adding it earlier draws out moisture and can make it sticky.
- 5Toasting the sesame seeds is crucial as it unlocks their nutty aroma and flavor.
- 6This dish is best served fresh. It tends to lose its crispness upon reheating.
Adapt it for your goals.
With Potatoes
Add small, par-boiled potato cubes along with the okra for a more filling dish. Adjust spices accordingly.
Spicier VersionSpicier Version
Add 2-3 slit green chilies along with the onions for an extra kick of heat.
With CoconutWith Coconut
For a South Indian twist, add 2 tablespoons of desiccated coconut along with the sesame seeds at the end.
With Besan (Gram Flour)With Besan (Gram Flour)
For extra crispiness, sprinkle 1-2 tablespoons of besan over the okra while stir-frying. This helps absorb excess moisture and adds a nutty flavor.
Why this is on our healthy list.
Rich in Dietary Fiber
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.
Good Source of Healthy Fats
Sesame seeds are packed with healthy polyunsaturated and monounsaturated fats, which are beneficial for heart health. They also provide plant-based protein and essential minerals.
Packed with Vitamins and Minerals
This dish provides essential nutrients like Vitamin C and K from okra, iron from spices, and calcium and magnesium from sesame seeds, supporting overall immunity and bone health.
Frequently asked questions
Sliminess in okra is usually caused by moisture. Ensure the okra is bone dry after washing. Also, cooking it uncovered on medium-high heat and adding salt only towards the end of cooking helps prevent it from becoming slimy.