Chatpatit Bhendi Recipe: Spicy & Easy Okra Fry in 10 Mins
Make this delicious Chatpatit Bhendi recipe in just 10 minutes! A spicy, non-sticky Maharashtrian-style Okra Fry perfect for tiffin or a quick side dish.
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!