Indian Fried Okra Recipe

Crispy Indian Okra (Bhindi) My Heart Beets

WEBDec 9, 2013 · Try to get the okra as dry as possible. Melt 2 tablespoons of ghee (or oil) in a saute pan over medium-high heat. Next, add the cumin …

Rating: 5/5(70)
1. Rinse okra, and slice into rounds. Spread them out onto a paper towel to dry while you prep the remaining ingredients. The okra must be completely dry.
2. Melt 2 tablespoons of fat in a saute pan over medium-high heat.
3. Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
4. Saute for 10 minutes, or until the onions begin to brown. Then add the garlic, ginger and spices mix well.

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Bhindi Masala Dry Fry Indian Okra • The Curious …

WEBSep 4, 2019 · Trim off the tops and tip, then slice into about 1-inch pieces. Heat a large sillet over medium-low heat. Add the oil and the sliced …

Rating: 4.4/5(37)
1. Wash the okra and pat dry or let air dry slightly, this helps keep the okra from getting too slimy. Trim off the tops and tip, then slice into about 1-inch pieces.
2. Heat a large sillet over medium-low heat. Add the oil and the sliced okra. Cook, stirring minimally, until the okra is shrunken in size and golden in places, about 8 minutes.
3. Add the spices and salt and let fry 1-2 additional minutes. Turn off heat and enjoy!

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Bhindi Masala (Okra Fry) EatingWell

WEBApr 18, 2024 · 1 1/4 pounds okra, trimmed and sliced 1/2 inch thick (about 5 cups sliced), or two 10-ounce bags frozen sliced okra, thawed. 2 …

1. Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking. Sprinkle in a few mustard seeds to test the oil--it's hot enough when the seeds sizzle and pop. Quickly add the remaining mustard seeds, cumin seeds and curry leaves (if using); cook, stirring, until very fragrant, about 1 minute, covering the pan as needed to contain any splattering.
2. Reduce heat to medium, add onion and cook, stirring, until it is starting to brown, 5 to 7 minutes. Add okra, increase heat to medium-high and cook, stirring often, until the "goo" or mucilage from the okra starts to release and the onion darkens, 4 to 6 minutes more.
3. Add coriander, paprika, salt, turmeric and chili powder to taste (or cayenne); cook, stirring often, until the okra is browned in spots and the vegetables look very dry, 6 to 10 minutes more.

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