Bhindi Fry

Bhindi – 400 grams
Curry leaves – two sprigs
Onion powder – one tablespoon
Chilli powder – 3/4 teaspoon
Garlic powder – 1 teaspoon
Ginger garlic paste – one tea spoon
Cumin powder – 1/2 teaspoon
Turmeric powder- 1/4 teaspoon
Lime – juice of half a lime
Vinegar – one teaspoon
Oil and salt as desired

Cutting vegetables well is what makes your dish truly appealing. Wash the okra in running water and then let it drip dry. Wipe the okra (Bhindi) and slice it in an angular fashion as seen in the picture below.

In a pan heat oil. This dish requires oil and is not for the faint of heart (pun intended). Let the oil heat to a smoking point and make sure it is smoking hot. Now drop the curry leaves making sure it has no water or else it will splutter and you will burn yourself.

While the oil is still smoking hot add the okra. You must choose the burner that gives you the highest heat for this dish or else make this in two batches. If the oil does not sear the bhindi it will begin to get slimy and you don’t want a slimy dish. 

Now that the bhindi is searing add the vinegar. This will prevent it from getting slimy. Once the bhindi is fried add all the other ingredients including the salt and perhaps a bit of oil and stir the ingredients well cooking it for two minutes more. Do not reduce the intensity of the heat. Finally add the lime or aamchur powder and serve.

You can make your own garlic and onion powder at home. I have a similar post on orange peel powder on the blog in the food section.

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