Quick Bhindi Fry | Indian Okra Stir Fry - Living Smart And Healthy

Wash the okra thoroughly and pat them dry with a kitchen towel. Make sure they are completely dry to avoid sliminess while cooking.
Trim the ends of the okra and cut them into approximately 1-inch pieces or lengthwise into 4 pieces.
Heat vegetable oil in a large pan or skillet over medium heat.
Add cumin seeds and asafoetida to the hot oil. Let them sizzle for a few seconds until they start to splutter.
Add the chopped okra to the pan. Sprinkle some lemon juice over the okra, stir well.
Cook the okra over medium to medium-high heat, stirring occasionally. Make sure to spread them out in a single layer as much as possible to ensure even cooking.
Once the okra is cooked 50%, add onions. Stir to combine well.
Continue to cook the okra until they become tender and start to turn crispy. This may take about 8-10 minutes. Be patient and stir occasionally to prevent burning.
Sprinkle turmeric powder and salt over the okra. Stir well to coat the okra evenly with the spices.
Once the okra is almost done, sprinkle red chili powder, and coriander powder, over them. You can also add garam masala at this stage for extra flavor if you like.
Cook for an additional 1-2 minutes. Adjust salt and spice levels to your taste.
If you prefer a tangy flavor, drizzle lemon juice or amchur powder over the fried okra and give it a final toss.
Garnish with fresh cilantro leaves and serve hot.
Bhindi fry can be enjoyed as a side dish with rice or Indian bread (roti, naan).

Quick Bhindi Fry | Indian Okra Stir Fry