Tangy Fried Okra with Amchoor
Bhindi with Amchoor – A Flavorful Indian Side Dish
This delightful recipe for Tangy Fried Okra with Amchoor (or Bhindi with Amchoor) brings the vibrant flavors of Indian cuisine into your kitchen with a balance of spices, tanginess, and a satisfying texture. Okra, known as bhindi in Hindi, is a beloved vegetable in South Asian households, and this dish enhances its natural taste with a delightful combination of mustard oil, spices, and the distinct zing of dried mango powder (amchoor).
This vegetarian dish offers a wonderful blend of medium-level heat and the refreshing sourness from amchoor, making it the perfect accompaniment to your main course. Whether you’re enjoying it with warm flatbreads or as a side dish with rice, this recipe will surely spice up your meal.
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Cuisine: Indian
Spice Level: Medium
Dietary Info: Vegetarian
Rating: 4.6/5 (Based on 35 votes)
Ingredients
Here’s everything you need to create this delicious, tangy dish:
| Ingredient | Quantity |
|---|---|
| Okra (Bhindi) | 500g |
| Mustard oil | 3 tbsp |
| Onion, finely sliced | 1 |
| Coriander seeds | 2 tsp |
| Dried red chili or chili flakes | 1 dried red chili or 1 tsp chili flakes |
| Salt | 1 tsp |
| Turmeric | 1 tsp |
| Garam masala | 1 tsp |
| Amchoor powder (dried mango powder) | 2 tsp |
Instructions
-
Prepare the Okra:
Start by washing the okra thoroughly. Make sure to dry the okra completely as any moisture will cause it to become slimy when cooked. Using a kitchen towel or paper towels is the best method for this. Once dried, cut off the tops and slice the okra in half lengthways for better texture and seasoning absorption. -
Prepare the Spice Mix:
Take the coriander seeds and dried red chili (or chili flakes) and place them in a mortar and pestle. Pound them together until you achieve a coarse powder. This freshly ground spice mix will infuse the okra with a wonderful depth of flavor. -
Cook the Onions:
Heat the mustard oil in a wok or non-stick pan over medium heat. Once hot, add the finely sliced onion and sauté until the onions just begin to brown, which will take about 2–3 minutes. -
Fry the Okra:
Add the prepared okra to the pan with the onions. Stir occasionally and fry for about 10 minutes. The okra should start to soften, and its edges will begin to turn golden and crisp up slightly. -
Season the Okra:
Sprinkle the salt, turmeric, and the freshly ground coriander and chili mix into the pan. Reduce the heat to low, and continue cooking for an additional 5 minutes, stirring occasionally. Important: Do not cover the pan, as this may cause the okra to become too soggy. You want to keep the texture crisp. -
Finishing Touches:
Once the okra is tender and perfectly cooked, remove it from the heat. Sprinkle garam masala over the cooked okra and dust generously with amchoor powder (dried mango powder) for that signature tanginess. Serve immediately.
Nutritional Information (per serving)
Calories: Approximately 120 kcal
Protein: 3g
Carbohydrates: 12g
Fat: 8g
Fiber: 5g
Sugar: 4g
(Note: Nutritional values are estimates and may vary based on ingredient brands and cooking methods.)
Allergen Information
This recipe is free from common allergens such as dairy, nuts, and gluten, making it suitable for a variety of dietary needs. However, it contains mustard oil, which may be a concern for those with mustard allergies.
Dietary Preferences
- Vegetarian: Yes, this recipe is 100% vegetarian and plant-based.
- Vegan: Yes, this recipe is vegan-friendly.
- Gluten-Free: Yes, there are no gluten-containing ingredients.
- Nut-Free: Yes, this recipe contains no nuts.
Cooking Tips & Advice
- Mustard Oil: If you’re not familiar with mustard oil, it has a unique pungent flavor that is common in Indian cooking. It helps elevate the spices and adds an aromatic richness to the okra. If you prefer a milder oil, you can substitute it with vegetable oil or ghee, although the flavor will not be the same.
- Crispiness Tip: To ensure the okra remains crispy, make sure to dry it thoroughly before cooking and avoid overcrowding the pan. If necessary, cook the okra in batches.
- Fresh vs. Dried Chilies: If you don’t have dried red chilies, feel free to use chili flakes for the same spicy kick. Adjust the amount to suit your spice preference.
- Amchoor Powder: This ingredient adds a distinctive tang to the dish. If you don’t have amchoor powder, a little lime juice or tamarind paste can provide a similar sour flavor.
Conclusion
This Tangy Fried Okra with Amchoor is a wonderfully balanced side dish that perfectly complements a variety of meals. With its spicy, savory, and tangy flavor profile, it’s bound to be a favorite for anyone who enjoys Indian cuisine or simply wants to try something new and exciting in the kitchen. Quick to prepare, packed with flavor, and a great addition to any vegetarian meal, this dish can be enjoyed as a snack, a side, or even on its own.
Perfect for a weeknight meal or a festive gathering, Bhindi with Amchoor will definitely impress your guests and family with its burst of flavor! Enjoy this tangy, crispy delight and add a little Indian flair to your dining table.
Feel free to adapt this recipe to your preferences, and don’t forget to share your experience with us! Would love to hear how you enjoy it!
