Fried okra recipe (sukhi bhindi)
- Cuisine: Indian
- Serves 4
Known as bhindi, okra is a common vegetable in Indian cuisine that may be fried, stuffed or used in curries. In this traditional Punjabi dish, the okra is quickly pan-fried to retain its colour and crunch, then tossed in a mild spice mix that doesn’t overpower the okra. (Instead of pan-frying the okra, you can deep-fry it.) It is served with rice and with or without dhal.
Ingredients1 tsp cumin seeds
1 tsp coriander seeds
1 tsp ground amchur*
1 tsp ground garam masala
½ tsp dried chilli flakes
80ml (⅓ cup) vegetable oil
1 onion, thinly sliced
400g okra, trimmed, cut into 1cm pieces
PreparationUsing a mortar and pestle, coarsely crush cumin and coriander seeds.
Heat a large frying pan over low heat. Cook all the spices, stirring, for 30 seconds or until fragrant. Transfer to a large bowl.
Heat oil in the same pan over high heat. Cook onion for 4 minutes or until light golden. Add okra and cook, stirring, for 3 minutes or until it starts to soften. Add to spice mixture and toss to coat. Season with salt and serve.
* Ground amchur (ground dried green mango) is available from Indian food shops. Substitute the juice of 1 lemon for 1 tsp amchur.
As seen in Feast magazine, Issue 5, pg150.
Photography by Janyon.
If you enjoyed this Fried okra recipe (sukhi bhindi) then browse more Indian recipes, side dish recipes, vegetarian recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.
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