Bhindi is one of my favorite Indian foods to eat. When I was younger, I would always order bhindi at the restaurants. As I became older, and as I started cooking my own Indian food, I realized that not only was I able to easily make this at home, but I was wasting money on such a simple dish. Ever since, I save the bhindi for home, and save the complex and rarely eaten meals for the restaurants.
It really is a very simple dish. Once the okra is added, you pretty much just leave it alone until it is cooked, with very infrequent stirs. I recommend using fresh okra, although you can use frozen and it will work just fine. Fresh will cook much faster, and you can control the size of the slices. When you use frozen, the cooking process will be longer and you’re bound to bite into a piece that you can’t chew. Also, okra cooks down quite a lot. It is like spinach. It also has a natural saltiness to it, so don’t add too much salt while cooking.
I love the tartness of bhindi fry, and I really like it to be dry. Bhindi goes great served with naan or chapati.
*in the pictures, I was only making a very small batch. The ingredients below will provide a proper meal for 2-3 people.
- 1 pound of fresh okra, washed and dried, cut into slices (or one bag of frozen okra)
- 1/2 tsp cumin seeds
- 1/2 tsp kalonji
- 1 onion thinly sliced
- 1/4 tsp turmeric
- 1/2 tsp red chili powder
- salt to taste
- 1/2 tsp amchur powder (or more to taste)
- 2 tbsp oil for cooking
In a pan, heat the oil on medium. Once hot, add kalonji and cumin seeds.
Once everything has been stirred. Just leave it alone for several minutes. Stir every five minutes or so. If you stir it too much, especially if stirring frozen okra, it will get all gooey. It is gonna be gooey while cooking regardless, but you will know when the okra is finished cooking because there will be no more goo.