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Fried Bhindi (Okra) Recipe

This dish is made best from fresh baby okra. Do not select large mature pods, they are woody. Bhindi has a sticky slime that oozes out of the pod when cut. You want to fry away the sticky slime. This is a basic Punjabi style fried Okra recipe.

Kitchen Tested By: Amit Aggarwal, Canada

Ingredients

Prep Vegetables

1. Okra: 2 Pounds
2. Onions: 2 Large
3. Serrano: 4
4. Fresh Ginger: 1 Inch
5. Fresh Garlic: 4 Cloves

Sauté / Cook

6. Ghee: ¼ Cup

7. Salt: 1 teaspoon
8. Cayenne Pepper Powder: 1 teaspoon

9. Curry Powder Standard Onset Punjabi: 2 Tablespoon

Garam Masala Standard Frying Punjabi

10. Water: 2 Tablespoons

Simmer / Rest

1. Amchoor (Mango Powder): ¼ teaspoon
2. Garam Masala Standard Frying Punjabi: 1½ teaspoon

Method

Step 1: Prepare vegetables

Okra: Cut the stem side head and tail off and discard. Slice each pod into half length-wise.
Onions: Peel, Cut length-wise ½" wedges.
Green Chili Pepper: Wash. Cut length-wise in half. Scoop out seeds with spoon. Discard seeds.
Ginger: Peel, chop about 1/16" thick
Garlic: Remove skin and mince

Step 2: Sauté / Cook

1. In a heavy pan heat Ghee. Add Okra and sauté at high heat. The purpose is burn-off the sticky slime, but not to burn the Okra. If Okra turns slightly brown on edges its okay. Now spoon out the Okra from the pan and set aside for Step 3.
2. Add more Ghee if needed. Add onions, sauté till clear or almost as it starts to turn brown.

3. Add Ginger and garlic. Fry one minute

4. Add Okra and Curry powder. Stir well. Add water. Cook about 5 minutes so the okra is cooked

Simmer / Rest

Add Amchoor and Garam Masala. Stir and fry. The preparation should not be sticky or watery. To remove any excess moisture , remove lid, turn up the heat high and sauté rapidly stirring to avoid burning to the pan. It may should not take more than two minutes. Shut off heat.

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