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Crispy, non-slimy okra stir-fried with onions and simple South Indian spices. This quick and easy side dish, also known as Bhindi Fry, is a perfect accompaniment to rice and sambar or dal.
Prepare the Okra
Prepare the Tempering (Tadka)
Sauté Onions and Cook Okra
Crispy, non-slimy okra stir-fried with onions and simple South Indian spices. This quick and easy side dish, also known as Bhindi Fry, is a perfect accompaniment to rice and sambar or dal.
This south_indian recipe takes 35 minutes to prepare and yields 4 servings. At 170.44 calories per serving with 3.41g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Add Spices and Finish
Serve
For a nuttier flavor and crispier texture, add 1 tablespoon of besan (gram flour) in the last 5 minutes of cooking and stir-fry until it's fragrant.
Add 2 tablespoons of coarsely crushed roasted peanuts at the end for a delightful crunch.
Squeeze half a lemon over the finished dish to brighten the flavors and help cut any remaining sliminess.
Omit urad dal and curry leaves. Add 1/2 teaspoon of amchur (dry mango powder) and 1/2 teaspoon of garam masala along with the other spices for a different flavor profile.
Okra is an excellent source of soluble and insoluble fiber, which aids digestion, helps prevent constipation, and promotes a healthy gut microbiome.
The high fiber content in okra helps slow down the absorption of sugar in the digestive tract, leading to more stable blood sugar levels.
This dish provides essential nutrients like Vitamin C for immune support, Vitamin K for bone health, and folate, which is crucial for cell growth and metabolism.
Okra is rich in antioxidants called polyphenols, which can reduce inflammation and protect the body against damage from harmful free radicals.
The most common reasons for slimy okra are: 1) Not drying the okra completely after washing. 2) Covering the pan while cooking, which traps steam. 3) Adding salt too early, which draws out moisture. 4) Over-stirring, which breaks down the okra.
Yes, it is a healthy dish. Okra is low in calories and rich in dietary fiber, vitamins C and K, and antioxidants. Using a moderate amount of healthy oil like sesame oil makes it a nutritious side dish.
One serving of Vendakkai Fry (approximately 1 cup or 145g) contains around 120-150 calories, depending on the amount of oil used.
While fresh okra is highly recommended for the best texture, you can use frozen cut okra. Do not thaw it before cooking. Add it directly to the hot pan, which helps minimize sliminess. You may need to cook it for a few extra minutes.
Store leftover Vendakkai Fry in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over low heat to help it crisp up again. Avoid using a microwave, as it can make the okra soggy.
Yes, you can. Toss the chopped okra with 1-2 tablespoons of oil and the spices (except salt). Air fry at 180°C (350°F) for 10-15 minutes, shaking the basket halfway through. Sauté the tempering and onions separately in a pan, then toss with the air-fried okra and salt.
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