bhindi subji okra stir fry recipe

Indian okra recipe

bhindi subji okra stir fry recipe is a Indian vegetable side dish recipe. Okra is also known as ladies finger/lady's finger.

In Indian languages okra is known as bhindi (hindi), bhendi (marathi), bendekai (Kannada), bendakaya (Telugu), vendakkai (Tamil) etc.

You will like this okra stir fry if you like bhindi / okra.

This is a easy okra recipe and it is served with breads like chapati, roti, nan, bhakri (jowar or bajra roti).

You may serve this bhindi subji / okra stir fry hot or at room temperature, so you can make it in advance. Makes a great side dish when you are expecting guests. For this recipe we use tender okra or bhindi.

How to make bhindi subji okra stir fry recipe

Ingredients for bhindi subji okra stir fry recipe for 2-3 persons

tender fresh bhindi - okra

Chopped okra/ bhindi - 2 cups
Salt - 1/2 tsp or according to taste
Red chili powder - 1/2 tsp or according to taste
Fresh coriander leaves - 1 tbsp chopped finely.

Optional ingredients

Sugar or jaggery - 1/4 tsp or according to taste
Garam masala - 1/4 tsp
Fresh grated coconut - 1 tbsp
urad dal - 1 tsp

Ingredients for tempering:

Vegetable Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds -1/4 tsp
Green/red chili (optional) - 1 or 2 slit lengthwise
Hing (asafetida) 1/4 tsp
Curry leaves - 5-6

Making bhindi subji okra stir fry recipe

Chop okra / ladies finger / bhindi after cutting the tops.

Chop in rounds or small pieces as shown below.

chopped bhindi - okra

Heat 1 tbsp oil in a pan. Add mustard and cumin seeds. When they stop spluttering, add split green/red chili(if adding), fry for a few seconds.Add hing, curry leaves, urad dal (if adding).

Add chopped bhindi. Keep heat medium and keep stir frying till the stickiness of bhindi goes away. This will take about 8-10 minutes.

Bhindi/ okra will shrink in size and change color too. The stickiness will reduce too as you keep frying okra. It will also start to become brownish at the edges.

When bhindi has cooked to your liking, add red chili powder and salt, turmeric powder, jaggery/sugar according to taste. Add coconut and garam masala if adding. Mix well.

Cook for another 4-5 minutes stirring and taking care it does not stick to bottom.

Take off flame.

Bhindi subji / okra stir fry is ready to serve.

This is served at room temperature or cold. Serve with nan, paratha, chapatti or bhakri (jowar / sorghum flat bread).

Tips:

Make sure okra is completely dry before you cut it. If there is any moisture, bhindi will become sticky or will take longer to fry.
Do not cover the pan when you are stir frying bhindi.
The volume of bhendi reduces almost to half after it is cooked. You can stir fry the okra in large quantity and keep in the fridge for 2-3 days.
Take the desired quantity, add the tempering and the yogurt when serving. Your bhindi bharta is ready. Saves time.
You can store this stirfry bhindi subji in the fridge. It will keep for 2-3 days.
You can make this for a party too.

For variation.

You may add a tbsp of raw chopped onion to the tempering before adding chopped bhindi.
You can also add dry red chili instead of green chili.
You may add some dhania jeera powder along with red chili powder.

Enjoy.