Bhendi Fry is stir fried okra that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. This dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying.
It can be served as a side dish in accompaniment with steamed rice and dal or with chapati as a form of sabzi.
Fried Bhinda(Okra)
It can be served as a side dish in accompaniment with steamed rice and dal or with chapati as a form of sabzi.
Ingredients
- 1/2 kilogram(kg) medium to small okra
- 2 medium sized onions
- 4 Tablespoons(tbsp) oil
- 3/4 Teaspoons(tsp) salt(or to taste)
- 1/2 Teaspoons(tsp) garlic paste
- 1/2 Teaspoons(tsp) red chilli powder
- 1,1/2 Teaspoons(tsp) tomato puree
- 1/4 Teaspoons(tsp) turmeric
- 1 Tablespoons(tbsp) coriander /cumin powder
- lemon juice to taste
Instructions
- Wipe okra with a damp cloth (never wash them)
- Top and tail the okra and cut lengthwise into 2
- In a frying pan, heat oil and fry onions until soft; then add the okra and stir-fry on low - medium heat for half an hour
- The onions and okra will turn a nice golden brown
- Add more oil if required
- Add the garlic, tomato puree, salt, coriander/cumin powder, chilli powder and lemon juice into the okra mixture and stir gently
- The curry is ready when the oil starts to ooze out and the texture looks like dry pickle
- Serve with rotlis or rotla
