Are you looking for a quick and delicious Bhendi Fry recipe that tastes just like the one you get in restaurants? You are in the right place! This easy Okra Fry (or Jhatpat Bhendi) is a saviour for busy mornings when you need a tasty tiffin recipe or a simple side dish for dinner.
The secret to this recipe is that it uses no heavy powdered masalas (like Garam Masala). Instead, it relies on fresh aromatics like garlic, curry leaves, and green chillies to create an authentic flavour. Plus, we share the ultimate secret to keeping your Bhindi non-sticky and perfectly cooked. Whether you are a beginner or a pro, this simple Bhendi Fry will become your go-to way to cook okra!
Also Read – Tilache Modak Recipe: Easy Sesame Modak for Sankashti
Ingredients:
- Okra (Bhendi): 300g – 350g (Washed, completely dried, and chopped)
- Oil: 2–3 tablespoons
- Mustard Seeds (Rai/Mohari): ½ teaspoon
- Cumin Seeds (Jeera): ½ teaspoon
- Garlic: 7–8 cloves (Sliced or roughly chopped)
- Curry Leaves: A sprig (8–10 leaves)
- Hing (Asafoetida): A pinch
- Onion: 1 medium (Finely chopped)
- Green Chillies: 2 (Crushed or pounded; adjust for spice)
- Tomato: 1 medium (Chopped)
- Turmeric Powder (Haldi): ¼ teaspoon
- Salt: To taste
- Lemon Juice: 1 teaspoon (Optional)
Also Read – Restaurant Style Chicken Keema Recipe: The Secret to Hotel Taste at Home
Step-by-Step Instructions:
- Prepare the Okra: Wash the Bhendi thoroughly and wipe it completely dry with a cloth before chopping. This is crucial to prevent slime.
- Temper the Oil: Heat oil in a kadhai (pan) on medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- Sauté Aromatics: Add the chopped garlic and sauté until it changes colour slightly. Add the curry leaves and a pinch of hing.
- Fry Onions: Add the chopped onion and sauté on medium flame until it turns translucent and slightly golden.
- Add Spice: Toss in the crushed green chillies and sauté for another minute to release their flavour.
- Cook Tomatoes: Add the chopped tomato and mix well. Cook for about a minute until slightly soft.
- Season: Add salt to taste now (be careful as adding salt to hot oil/chilli mix can be pungent).
- Add Bhendi: Add the chopped okra to the pan. Mix well.
- Cook & Spices: Sauté for 2 minutes on medium heat. Sprinkle turmeric powder over the vegetables and mix.
- Final Roasting: Cook for another 2–3 minutes. Pro Tip: Spread the bhendi out in the pan rather than piling it up. This ensures even cooking and prevents stickiness.
- Serve: Once the bhendi is soft but still holds its shape, turn off the heat. You can add a squeeze of lemon juice if you like. Your Jhatpat Bhendi Fry is ready!
Also Read – Lapthapi Hirva Chana Recipe: Secret Green Chickpea Curry
Cooking Tips for Better Results:
- Dry Completely: The biggest mistake people make is cutting wet okra. Always wash and wipe it bone-dry to avoid a sticky, slimy mess.
- Don’t Over-stir: Stirring too frequently breaks the okra and releases slime. Flip it gently and let it roast.
- Lemon Magic: If your bhendi feels sticky while cooking, add a few drops of lemon juice. The acidity cuts through the slime immediately.
- Open Pan Cooking: Do not cover the pan with a lid, as the steam created will make the Bhendi Fry soggy.
Variations:
- Vegan Version: This recipe is naturally vegan! Just ensure you don’t use ghee for frying.
- Spicy Masala Version: If you prefer a spicier kick, add 1/2 tsp of Red Chilli Powder and a pinch of Garam Masala along with the turmeric.
- Kids-Friendly Version: Skip the green chillies or use non-spicy peppers so kids can enjoy this healthy green vegetable without the heat.
- Aloo Bhendi: Add small cubes of fried potatoes along with the okra for a hearty Aloo Bhindi Fry.
Also Read – Secret Hotel Style Matar Paneer Recipe | Easy Homemade Curry
Serving Suggestions:
- This dish is versatile and pairs perfectly with:
- Fresh Chapatis or Phulkas (perfect for lunch boxes).
- Dal Fry and Jeera Rice as a crunchy side dish.
- It also tastes great alongside Bhakri (Jowar or Bajra roti).
FAQs:
Q1: Why does my Bhendi Fry become sticky?
Ans: Bhendi becomes sticky if it is washed and cut while wet, or if it is covered with a lid while cooking. Always dry the okra completely and cook it uncovered.
Q2: Can I use frozen okra for this recipe?
Ans: Yes, but frozen okra tends to release more moisture. Thaw it completely and pat it dry with paper towels before adding it to the pan.
Q3: Is this recipe gluten-free?
Ans: Most ingredients are gluten-free, but standard Hing (Asafoetida) often contains wheat flour. Use pure Hing or skip it to make this Bhendi Fry recipe gluten-free.
Q4: Can I skip the onion and garlic?
Ans: Absolutely! If you want a “No Onion No Garlic” version, simply skip those steps. The dish will still taste great with just cumin, mustard, and tomatoes.
Easy Bhendi Fry Recipe: Hotel-Style Okra in 10 Minutes
Ingredients
- Okra Bhendi: 300g – 350g (Washed, completely dried, and chopped)
- Oil: 2–3 tablespoons
- Mustard Seeds Rai/Mohari: ½ teaspoon
- Cumin Seeds Jeera: ½ teaspoon
- Garlic: 7–8 cloves Sliced or roughly chopped
- Curry Leaves: A sprig 8–10 leaves
- Hing Asafoetida: A pinch
- Onion: 1 medium Finely chopped
- Green Chillies: 2 Crushed or pounded; adjust for spice
- Tomato: 1 medium Chopped
- Turmeric Powder Haldi: ¼ teaspoon
- Salt: To taste
- Lemon Juice: 1 teaspoon Optional
Instructions
- Prepare the Okra: Wash the Bhendi thoroughly and wipe it completely dry with a cloth before chopping. This is crucial to prevent slime.
- Temper the Oil: Heat oil in a kadhai (pan) on medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- Sauté Aromatics: Add the chopped garlic and sauté until it changes colour slightly. Add the curry leaves and a pinch of hing.
- Fry Onions: Add the chopped onion and sauté on medium flame until it turns translucent and slightly golden.
- Add Spice: Toss in the crushed green chillies and sauté for another minute to release their flavour.
- Cook Tomatoes: Add the chopped tomato and mix well. Cook for about a minute until slightly soft.
- Season: Add salt to taste now (be careful as adding salt to hot oil/chilli mix can be pungent).
- Add Bhendi: Add the chopped okra to the pan. Mix well.
- Cook & Spices: Sauté for 2 minutes on medium heat. Sprinkle turmeric powder over the vegetables and mix.
- Final Roasting: Cook for another 2–3 minutes. Pro Tip: Spread the bhendi out in the pan rather than piling it up. This ensures even cooking and prevents stickiness.
- Serve: Once the bhendi is soft but still holds its shape, turn off the heat. You can add a squeeze of lemon juice if you like. Your Jhatpat Bhendi Fry is ready!
