Bhindi Fry | Vegan

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.

Serving Size

2 adults

Ingredients

  • 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
  • Salt

Preparation

• 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. 

Cooking

• 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! 

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4 Comments Add yours

  1. spinn477 says:

    This looks delicious!!

    Liked by 1 person

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