Are you looking for a quick, flavorful, and non-sticky okra dish? This Chatpatit Bhendi recipe (Spicy Okra Fry) is exactly what you need. Originating from traditional Maharashtrian cuisine, this dish transforms simple ladyfingers into a mouth-watering side dish in just under 10 minutes.
The secret to this easy Okra Fry lies in the tempering of garlic and spices on a hot tawa (griddle), giving it a smoky and robust flavour. Whether you are packing a lunchbox or need a speedy side for your Dal-Rice, this dry bhindi masala is a perfect choice. It uses basic pantry staples like chilli powder and garlic, making it accessible for bachelor cooks and busy parents alike. Let’s learn how to make this zesty Chatpatit Bhendi step-by-step!
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Ingredients:
- Okra (Bhendi/Ladyfinger): 250 grams (washed, completely dried, and chopped)
- Oil: 1-2 tbsp (as needed for shallow frying)
- Mustard Seeds (Rai/Mohari): ½ tsp
- Cumin Seeds (Jeera): ½ tsp
- Curry Leaves: 8-10 leaves
- Garlic: 7 cloves, crushed (prominent flavour)
- Onion: 1 medium, finely chopped
- Red Chilli Powder: 1 tsp (adjust for spice and colour)
- Dry Mango Powder (Amchur): ½ tsp (or substitute with lemon juice)
- Salt: To taste
- Fresh Coriander: Handful, chopped (for garnish)
Step-by-Step Instructions:
- Prepare the Okra: Wash the bhindi (okra) thoroughly and wipe it completely dry with a kitchen towel before chopping. This is crucial to prevent the Chatpatit Bhendi recipe from becoming sticky.
- Temper the Spices: Heat oil in a pan or tawa. Add mustard seeds and let them splutter. Add cumin seeds and curry leaves.
- Sauté Aromatics: Add the crushed garlic cloves. Sauté until the garlic turns golden and aromatic. This step infuses the oil with a rich flavour.
- Cook Onions: Add the chopped medium onion. Fry well until the onion turns translucent and slightly golden.
- Add Seasoning: Add salt to taste. Lower the flame completely to prevent burning the spices. Add the red chilli powder and give it a quick mix (about 1 minute).
- Add Okra: Immediately add the chopped bhindi to the pan. Mix well so the masala coats the okra evenly.
- Add Tanginess: Sprinkle dry mango powder (amchur) over the bhindi.
- Note: If you don’t have amchur, you can add lemon juice or a little chopped tomato.
- Cook the Dish: Cook on low to medium heat for 5–7 minutes. Stir occasionally, but not constantly, to avoid breaking the okra or making it slimy.
- Finish and Serve: Once the bhindi is soft and cooked through, turn off the heat. Garnish with fresh chopped coriander. Your spicy Okra Fry is ready to serve!
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Cooking Tips for Better Results:
- Dry Completely: The most important tip for a non-sticky Okra Fry is to ensure the vegetable is 100% dry before cutting. Even a drop of water can cause sliminess.
- Don’t Over-Stir: While cooking, stir gently and only occasionally. Over-mixing releases the mucilage (slime) from the okra.
- Garlic is Key: Don’t skip the crushed garlic; it provides the signature “chatpatit” (zesty) punch to this dish.
- Flame Control: Always lower the flame before adding red chilli powder to ensure it keeps its vibrant colour and doesn’t burn.
Variations:
- Lemon Version: If you don’t have dry mango powder (amchur), squeeze half a lemon over the dish towards the end of cooking.
- Tomato Twist: You can add one small chopped tomato after the onions if you prefer a slightly moister version, though the traditional tawa version is dry.
- Kids-Friendly: Reduce the red chilli powder to ½ tsp or use Kashmiri chilli powder for colour without the intense heat.
- Peanut Crunch: For a Maharashtrian touch, add 2 tbsp of coarse crushed roasted peanuts (shengdana kut) at the very end.
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Serving Suggestions:
- This Chatpatit Bhendi pairs beautifully with:
- Hot Chapati, Roti, or Phulka.
- Bhakri (Jowar or Bajra flatbread).
- As a side dish with Varan-Bhat (Dal Rice) or Curd Rice.
- It is an excellent dry vegetable option for school or office tiffins.
FAQs:
Q1: How do I stop my bhindi fry from becoming sticky?
Ans: Wash the bhindi and wipe it completely dry with a cloth before chopping. Also, add a souring agent like amchur (dry mango powder) or lemon juice while cooking to cut the sliminess.
Q2: Can I use tomato instead of amchur powder in this recipe?
Ans: Yes, you can add a small chopped tomato. Add it after the onions are cooked. However, ensure the tomato moisture evaporates so the final Chatpatit Bhendi remains dry.
Q3: Is this Okra Fry recipe vegan?
Ans: Yes, this recipe is 100% vegan and gluten-free (if you avoid hing/asafoetida or ensure your spices are pure).
Q4: How long does it take to cook this recipe?
Ans: This is a very quick recipe. Once the chopping is done, the actual cooking time on the stove is only about 7 to 10 minutes.
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Chatpatit Bhendi Recipe: Spicy & Easy Okra Fry in 10 Mins
Ingredients
- Okra Bhendi/Ladyfinger: 250 grams (washed, completely dried, and chopped)
- Oil: 1-2 tbsp as needed for shallow frying
- Mustard Seeds Rai/Mohari: ½ tsp
- Cumin Seeds Jeera: ½ tsp
- Curry Leaves: 8-10 leaves
- Garlic: 7 cloves crushed (prominent flavour)
- Onion: 1 medium finely chopped
- Red Chilli Powder: 1 tsp adjust for spice and colour
- Dry Mango Powder Amchur: ½ tsp (or substitute with lemon juice)
- Salt: To taste
- Fresh Coriander: Handful chopped (for garnish)
Instructions
- Prepare the Okra: Wash the bhindi (okra) thoroughly and wipe it completely dry with a kitchen towel before chopping. This is crucial to prevent the Chatpatit Bhendi recipe from becoming sticky.
- Temper the Spices: Heat oil in a pan or tawa. Add mustard seeds and let them splutter. Add cumin seeds and curry leaves.
- Sauté Aromatics: Add the crushed garlic cloves. Sauté until the garlic turns golden and aromatic. This step infuses the oil with a rich flavour.
- Cook Onions: Add the chopped medium onion. Fry well until the onion turns translucent and slightly golden.
- Add Seasoning: Add salt to taste. Lower the flame completely to prevent burning the spices. Add the red chilli powder and give it a quick mix (about 1 minute).
- Add Okra: Immediately add the chopped bhindi to the pan. Mix well so the masala coats the okra evenly.
- Add Tanginess: Sprinkle dry mango powder (amchur) over the bhindi.(Note: If you don’t have amchur, you can add lemon juice or a little chopped tomato.)
- Cook the Dish: Cook on low to medium heat for 5–7 minutes. Stir occasionally, but not constantly, to avoid breaking the okra or making it slimy.
- Finish and Serve: Once the bhindi is soft and cooked through, turn off the heat. Garnish with fresh chopped coriander. Your spicy Okra Fry is ready to serve!
