BHINDI BHUJIYA – भिंडी का भुजिया (Stir fried Okra)

There are several ways to make okra or bhindi, as it is called in Hindi. It can be stuffed with spices and nuts and then pan fried. Or you can make Sarson Masala Bhindi as it is made the Bihari style i.e. using a paste made of yellow mustard, ginger, garlic and tomatoes. The south Indian style uses tamarind and it is curry style since it is meant to be eaten with rice. I am sharing a simple stir fry we often make in our house. Sometimes with just spices and at other times with lots of onion, ginger and garlic thrown it. Either ways it tastes delicious!

Simple recipes that take minimum effort and yield maximum deliciousness are always the best to have in one’s repertoire especially when you want to spend least amount of time in the kitchen during the hot weather. This simple stir fry, that I am sharing today, is exactly that and is delicious with some raita and roti or as a side with dal and rice. 

Those who abstain from eating onions and garlic can omit these two and proceed with the recipe, as it is. Even a simple stir fry with just spices tastes so good.

500 gms Bhindi

2 – 2½ tbsp cooking Oil (I prefer mustard oil)

½ tsp Jeera (Cumin Seeds)

1/8 tsp Hing/ Heeng (Asafoetida)

125 gm Onion, sliced

4 – 5 fat cloves Garlic, chopped

1 inch Ginger, julienned

½ tsp Salt (or to taste)

½ tsp or less, Red Chili Powder

½ tsp Turmeric Powder

1½ tsp Coriander Powder

¼ – ½ tsp Garam Masala Powder

¾ – 1 tsp Amchur Powder

Wash okra in plenty of water to get rid of grit and dirt. Then transfer it to a colander to get rid of excess of water. Pat dry the bhindi using a kitchen towel. I usually leave it in the colander and allow it dry under fan, tossing it once or twice for even drying.

Remove the crown of the bhindi and chop the bhindi to a little less than a centimetre thickness. Set it aside.

Heat the oil in a wok or a pan. If you are using mustard oil, allow it to smoke and then bring the temperature down before adding the spices. Add cumin seeds and allow it to crackle, followed by asafoetida. Now add onions, garlic and ginger. Stir fry till the onions become golden and the ginger and garlic become aromatic.

Add the chopped bhindi and cook the contents on medium heat for approximately five minutes, stirring frequently.

Add salt, red chili powder, turmeric and stir the contents again. Reduce heat to medium low and keep cooking (without cover) for another five to seven minutes, stirring occasionally.

Add coriander powder and garam masala powder and stir for another couple of minutes. Check if the okra is done. If done, then switch off the heat and sprinkle amchur powder and give a stir. Transfer in a serving bowl and serve with chapatti / roti or with rice and dal. Enjoy!

Serves – 2 to 3

Thank you so much for your visit and see you soon again with another exciting recipe!