Indian
Bhindi Fry (Okra Fry)
$1
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
205Calories
4.3gProtein
14gFat
18gCarbs
4gSugar
5gFiber
320mgSodium
0mgChol
1gSat Fat
400mgPotassium
90mgCalcium
1.2mgIron
0mcgVitamin B12
25mgVitamin C
Goes well with
Kingfisher Premium Lager
local
Masala Chai
international
vegetarian
vegan
gluten-free
dairy-free
nut-free
low-calorie
Instructions
1
Wash okra thoroughly and pat completely dry; trim ends and slice into 1-inch pieces.
2
Heat oil in a kadai or wide pan over medium heat and add mustard seeds and cumin seeds, letting them splutter.
3
Add sliced onions and sauté until translucent and lightly golden.
4
Add chopped tomatoes and cook until softened and oil begins to separate.
5
Add turmeric powder, red chili powder, coriander powder, and salt; mix well.
6
Add the sliced okra and stir to coat with the spice mixture.
7
Cook uncovered on medium-low heat, stirring occasionally, until okra is tender and no longer sticky, about 12-15 minutes.
8
Sprinkle amchur powder if using and mix through.
9
Garnish with fresh coriander leaves before serving hot with roti or rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 334 g334 g okra (bhindi)
- 22 medium, sliced onion
- 22 medium, chopped tomato
- 1 tsp1 tsp mustard seeds
- 1/2 tsp1/2 tsp turmeric powder
- 1 tsp1 tsp red chili powder
- 22 tbsp, chopped coriander leaves
- 2 tbsp2 tbsp cooking oil
- 1/2 tsp1/2 tsp cumin seeds
- 1 tsp1 tsp salt
- 1 tsp1 tsp coriander powder
- 1/2 tsp1/2 tsp amchur (dry mango powder)
