Bhindi Fry

Bhindi (Okra) fry is a Indian recipe prepared differently in various region of India. It contains Okra stuffed with a spicy masala. Kokum gives the recipe some tangyness while Jaggery is used to give it a slightly sweet taste. The stuffed Okra is shallow fried till it is cooked. This is my take on the classic recipe. I use small size bhindi to prepare this dish as it cooks faster. It can be served with roti.

Ingredients:

Bhindi Fry

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Servings: 6 People

Course: Main Course

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 500 Gm Bhindi (Okra)
• 1 1/2 Tsp Goda Masala
• 1 Tsp Coriander Powder
• 1/2 Tsp Cumin Powder
• 1 Tsp Red Chili Powder
• 1/2 Tsp Turmeric Powder
• 1 Tbsp Desiccated Coconut
• 3 Tbsp Roasted unsalted peanut powder
• 5-6 Kokum
• 1 Tsp Jaggery
• 2 Stalk Curry Leaves
• 1/4th Tsp Mustard Seeds
• 1/4th Tsp Cumin Seeds
• 1/4th Tsp Asafoetida
• 3 Tbsp Oil
• Salt

Method

 

1. Wash bhindi. Wipe it to make it dry. Chop it vertically till the Stem but not all the way. This will create a gap to fill the stuffing.
2. Mix goda masala, coriander powder, cumin powder, red chili powder, turmeric powder, desiccated coconut, roasted unsalted peanut powder, salt.
   
3. Stuff the bhindi (okra) with the above masala.
   
4. In a pot heat oil. Add mustard seeds. When they starts to sputter, add cumin seeds, asafotilda, curry leaves and kokum.
   
5. Add stuffed bhindi and jaggery. 
   
6. Cook it on a medium low heat for about 30 minutes or until the bhindi (okra) is cooked. Stir occasionally. Serve hot.

Notes

I have used the goda masala which is staple in our house. You can use garam masala instead of goda masala.