Easy Bhendi Fry Recipe: Hotel-Style Okra in 10 Minutes
Make delicious, non-sticky Bhendi Fry in minutes! This easy Okra Fry recipe uses no powdered masalas but tastes just like hotel-style Bhindi. Perfect for tiffins!
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!