Bhindi or Okra dry is a simple yet tasty curry that goes well with rotis and chapati or alongside rice-sambar/dal. It’s an easy recipe that takes about 30 minutes to prepare. Great for lunch boxes or a simple weekday lunch/dinner.

Prepping the okra is slightly time-consuming. So you are running short of time, I suggest you prep it the previous night and store it in the refrigerator to lessen cooking time. Continue reading to know how to make Bhindi dry curry.

Prep time: 15 minutes
Cook time: 30 minutes
Yield: 2-3 servings

Ingredients:

150g okra/bhindi, washed and cut into 1-inch pieces
4 tablespoons of cooking oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1-2 garlic cloves, minced
1 small onion, chopped
8-10 Curry leaves
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 ½ teaspoon coriander powder
3 tablespoons grated coconut
Salt to taste

Procedure:

1. Stir fry okra in a non-stick pan with a tablespoon of oil & a teaspoon of salt until bhindi is almost cooked and browned, and the gel-like substance goes away. Later, transfer bhindi onto a plate.

2. Heat oil in the same pan.
3. Add mustard seeds, cumin seeds, and curry leaves. Once they pop and sizzle, add minced garlic and onion and sauté on medium heat until onion translucent.
4. Add salt, turmeric powder, red chili powder, coriander powder, and sauté on low heat for 30 seconds.

5. Add stir-fried okra into the pan, combine well, and sauté for 2 minutes.
6. Add grated coconut, mix well and sauté for a minute.

7. Taste for salt and adjust.
8. Serve Bhindi dry with chapati. Enjoy!

Note:

• Add salt and spices according to your taste and preference.

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