Bhindi Fry / Okra Fry

 I haven’t met anyone who says they don’t like Bhindi Fry. It’s true my labor of love. Though cooking  is easy it’s in choosing right bhindi that brings the taste and chopping those that takes the most time. I am using here 2 lbs of bhindi which will make about 4/5 cups of chopped bhindi which will make about 2/3 cups of bhindi Fry.

 Choose the ones that are dark green, long and thin. No need to take the top off at the store to the choose the right one.

 This is a Vegetarian, Gluten Free and Dairy Free recipe.

Ingredients:

1. Bhindi/ Okra - 2 lbs

2. Green chili or jalapeño - 1/2

3. Vegetable oil - 1 TBSP

4. Cumin Seeds - 2 TSP

5. Muster Seeds - 2 TSP

6. Turmeric Powder - 1 TSP

7. Dry coriander powder - 1 TBSP 

9. Lemon Juice - 1 TBSP 

10. Salt - as per taste

Method:
1. Pat dry each bhindi after washing. Cut each in 1 to 2 cm long pieces by discarding the top and bottom.

2. In a thick bottom pan, heat the oil and add cumin seeds and muster seeds. 

3. Add chili once seeds start to sputter. I have used jalapeños. Cover the lid.

4. Once you fry the jalapeños for a min or two, add turmeric and all bhindi. Spread lemon juice all over bhindi. Gently mix and give it 5 min. and leave the lid off.

5. Add coriander powder and salt. Give a gentle stir and another 5 min. by leaving the lid off. If you want crunchy bhindi, at this point you can turn off the stove and enjoy bhindi fry.

6. I like it a bit softer so at this point I cover it for another 5 min with lid on. Once done, I leave the lid off. You don’t want the steam turning into water and make the bhindi fry soggy. Once the bhindi is cooled off then I cover it if going to use later. While waiting for bhindi to be ready I make rotli. We enjoy it with rotli, kadhi.