Today I’m sharing a very simple Bhindi and onion fry recipe. Its spicy. It’s tangy and it tastes awesome with phulka or plain parantha. If anyone you know who does not like Bhindi (especially children) this is the recipe to try! Do remember to cut down on the chillies if cooking for children. 🙂
Neither I nor Arpan liked Bhindi growing up because of its slimy texture. Our Mommie’s recipes just did not work! Arpan is not a picky eater but Bhindi and Arbi(colocasia) were on his absolutely-wont-try-hate-it list. Took me just one cooking session to convert him into a Bhindi lover.
I started liking Bhindi after eating once at my Mammi’s (Aunt). I still remember the chatpati Bhindi my Mammi served with crisp plain paranthas. Absolutely yum!! I learnt how to cook Bhindi from her and this is an adaptation of her recipe.
A few notes about the recipe –
- The mustard oil and the amchur are a must because they add a wonderful flavor to the Bhindi. The recipe calls for some extra oil to make sure the spices and the Bhindi fry well.
- Also notice that the recipe has a lot of onion. The onions add sweetness and crunch to every bite. Can’t do without it!
- I usually serve this with Boondi raita when eating with chapati.
- Bhindi/ Okra - 500 gm (cut into small pieces)
- Onion - 2 cups (sliced)
- Ginger - 2 inch piece (julienned)
- Garlic - 5-6 cloves (sliced)
- Green chilli - 4-5 or as per taste (slit lengthwise)
- Coriander seeds - 1 tbsp (crushed)
- Red chilli powder - 2 tsp (or as per taste)
- Coriander powder - 2 tsp
- Cumin powder - 1 tsp
- Dry mango powder (amchur) - ½ tbsp
- Turmeric - 1 tsp
- Mustard oil or vegetable oil- 4 tbsp (try to use mustard oil)
- Salt - to taste
- In a skillet or kadai, heat 4 tbsp of mustard oil.
- On low flame add the crushed coriander seeds, turmeric, 1 tsp of red chilli powder, cumin powder and coriander powder.
- Stir well and saute for about a minute. Be careful not to burn the spices.
- Then add the bhindi and stir so that all the masala coats the bhindi well.
- Bring up the flame to medium and fry the bhindi until it's not slimy anymore.This can take up to 10 minutes or so. Look for slimy texture while sautéing.
- Then add the sliced onion, ginger, garlic and green chillies. Also add the amchur powder, salt, the remaining 1 tsp chilli and coriander powder.
- Mix well and let the bhindi and onions cook for another 15 minutes or until the onions become soft.
- Serve hot with chapatis or paranthas. Enjoy!