Andhra Style Bhindi Fry
85% authentic · Indian
A spicy and flavorful South Indian preparation from Andhra Pradesh. This version features thinly sliced okra fried until crisp with a robust blend of spices, including mustard seeds, curry leaves, and a generous amount of red chili powder.
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Ingredients
- Okra (Bhindi)400g
- Onions1 medium, finely chopped
- Mustard seeds1 tsp
- Cumin seeds1/2 tsp
- Curry leaves1 sprig
- Turmeric powder1/2 tsp
- Red chili powder1-1.5 tsp (or to taste)
- Coriander powder1 tsp
- Saltto taste
- Oil3 tbsp
Steps
- 1
Wash and thoroughly dry the okra. Trim the tops and bottoms, then slice thinly into rounds.
- 2
Heat oil in a pan or kadai over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- 3
Add curry leaves and chopped onions. Sauté until onions are translucent.
- 4
Add the sliced okra to the pan. Stir well to coat with oil.
- 5
Add turmeric powder, red chili powder, coriander powder, and salt. Mix gently to coat the okra evenly.
- 6
Cook on medium-low heat, uncovered, stirring occasionally, for about 15-20 minutes, until the okra is crisp and cooked through. Ensure it doesn't become mushy.
- 7
Adjust salt and spice if needed. Serve hot as a side dish.
