Bhindi Fry is a dish hailing from the state of Punjab in northern India. It is served with white rice or rotis.
Traditionally Bhindi Fry is made using ghee (clarified butter) as a base. In order to transform my Bhindi Fry into a vegan preparation, I am using olive oil instead.
- Olive Oil
- 15 – 20 Bhindi (Okra)
- 1 medium sized Tomato (diced)
- 1 Green Chili
- 1 small Onion
- 1 tsp Ginger paste
- 1 tsp Cumin seeds
- 1/2 tsp of Amchur (dried mango) powder
- 1/2 tsp Red Chili powder
- 1 tsp Turmeric powder
- 1 tsp Garam Masala powder
- 1 tsp Coriander powder
• Rinse the okra. Wipe them dry or allow to air dry. This ensures they don’t become soggy when being cooked.
• Slice of their crowns and cut them into small chunks.
• Dice the tomato.
• Chop the onions and green chili.
• Add 3 tablespoons of olive oil in a frying pan and heat on medium flame.
• Add cumin seeds, onions and green chili. Saute till onions become translucent and turn light brown.
• Add the ginger paste and cook for 1 minute.
• Add the chopped bhindi and cover the pan with a lid. Stir from time to time, until bhindi starts browning. Be careful not to burn the bhindi.
• Add the diced tomatoes.
• Add the powders: amchur, red chili, coriander, turmeric and garam masala.
Note: Instead of coriander powder, you can also garnish the Bhindi Fry with fresh coriander leaves once it is completely cooked.
• Stir everything together and cover the pan with a lid.
• When the tomatoes become soft and pulpy, add salt to taste. Cook for 2 minutes and switch off flame.
• Your Bhindi Fry is now ready to be served! Bon Appetit!