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BHINDI FRY / OKRA FRY
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| BHINDI FRY / OKRA FRY |
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| PALAK PANEER (SPINACH WITH COTTAGE CHEESE), LAUKI KA HALWA (BOTTLE GOURD HALWA), BHINDI FRY (OKRA FRY), AJWAIN (CARMON SEEDS) PARATHA |
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BHINDI FRY / OKRA FRY
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Course: Side dish
Cuisine: Indian
Keyword: bhindi fry, okra fry
Diet: Gluten-free, Vegan
Method: Stovetop
Servings: 4 – 6
Calories:
Author: Jyoti Behrani
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Ingredients:
2 lbs okra, chopped into bite size pieces
½ TBSP lemon juice
4 TBSP oil
1 TBSP cumin seeds
2 TBSP coriander powder
½ TBSP red chili powder (optional)
1 TSP turmeric powder
1 TSP amchur powder / dry mango powder (optional)
Salt to taste
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Instructions:
Step 1: In a non-stick pan, add oil, cumin seeds, chopped okra and lemon juice, mix well and cook on medium high heat for 5 – 7 min or until okra is half cooked, stirring occasionally.
Step 2: Add dry spices, salt to taste and continue to cook until all the moisture has evaporated and okra is cooked. Serve hot.
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Tips:
1. Adding lemon juice in the beginning of the recipe helps in preventing the slime while cooking okra.
2. Keep the heat constant while cooking the okra, medium to high heat works best for this recipe.
3. Do not cover the okra while cooking, this adds to the moisture and soggy okra not crispy okra.
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