Stir-Fried Ladies Finger (Bhindi Fry)

I love Bhindi – or Okra or Ladies Finger, as it is called otherwise. This green vegetable has plenty of health benefits and has a sweetness to it that is complemented well by our Indian spices. However, a lot of people dislike Ladies Finger owing to its gluey, resin-like liquid that it secretes once its cut; moreover, some species also have a lot of seeds that tend to get stuck in the teeth that makes it further unlikable.

But, those who love Ladies Finger, do so with a passion. It can be used in any kind of cooking – a stir fry, crisped up by deep-frying, in a Sambhar (South-Indian dal preparation), or even a gravy. Possibly the most popular preparation in India is the Bharwa Bhindi – or Ladies Finger stuffed full of a spice paste and then fried gently in some oil – it is simply delicious! But, my favourite preparation is a simple stir fry, with or without onions, with the basic spices. That is why it is the best recipe for my #HomeCooked series.

Before, we proceed with the recipe, it is important to understand how to choose the right Ladies Finger. Choose Ladies Finger that is bright green, has a soft (almost furry) texture. The best test is to bend the pointy end of the vegetable to see if it is ripe. If it is, then the end will snap off cleanly. If it just continues to bend, then it is not ripe to cook. Some okra will have the seeds almost bursting out of their skin – you will be able to feel the seeds against the skin. Try not to pick those up – they may just be tough.

Print Recipe

Stir-Fried Ladies Finger

Course

main course

Cuisine

indian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

Ingredients

• 1/2 kilo okra
• 1 medium onion (chopped fine)
• 2 cloves garlic (minced)
• 2 tbsps oil
• 1/2 tsp cumin seeds
• 1 tsp chilli powder
• 2 tsps coriander powder
• A pinch asafoetida
• 1/2 tsp Amchur (dried mango powder) or Lime juice
• salt to taste
• 1/4 cup each minced onion and minced garlic (omit for a simple bhindi fry)

Course main course Cuisine indian Prep Time 10 minutes Cook Time 20 minutes Servings Ingredients 1/2 kilo okra 1 medium onion (chopped fine) 2 cloves garlic (minced) 2 tbsps oil 1/2 tsp cumin seeds 1 tsp chilli powder 2 tsps coriander powder A pinch asafoetida 1/2 tsp Amchur (dried mango powder) or Lime juice salt to taste 1/4 cup each minced onion and minced garlic (omit for a simple bhindi fry)

Instructions

1. To prepare the okra, wash it well and pat it dry. Then either cut it into small 1/2 cm rounds (I prefer this when I'm using onions and garlic) or cut them into 1 inch rounds.
2. In a kadhai or wok, put in the oil. When it is hot, add the cumin and the hing and let it crackle.
3. Then, put in the onions and garlic till the onion turns golden brown. Then add in the okra (ensure that no water goes through into the vessel).
4. Saute this well on a medium-high heat and continue to do so till the okra is fragrant.
5. At this point, add the chilli powder and coriander powder and saute well till the okra is coated with the spices. Reduce the heat and let the vegetable cook in the open vessel.
6. Once it changes its colour but still retains its form, put in the salt and the amchur powder. Cook for a few more minutes and turn off. If using lime juice instead, put it in right at the end after turning off the heat.
7. Serve hot with chapatti or dal-rice.

Recipe Notes

Note:

• Any sour ingredient helps get rid of the stickiness of Okra. 
• Cooking it on high heat and reducing as much water as possible. also reduces the stickiness. 
• The vegetable shrinks when it is cooked so while, 1/2 kilo might sound a lot, it yields enough for just 2-3 people. 

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