South Indian Tangy Bhindi Huli (Okra Curry)

Bhindi Huli Recipe – South Indian Style Tangy Okra

A delightful South Indian dish, Bhindi Huli brings together the perfect blend of spices and tamarind to create a tangy, savory okra curry. A vegetarian treat, it makes for an ideal side dish paired with rice or sambar for a wholesome meal.

Ingredients (Serves 4)

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Cuisine: South Indian

Course: Lunch

Diet: Vegetarian

Instructions:

1. Prepare the Ingredients:

   Related Articles

   • 
     Udupi Red Rice Vermicelli: Traditional South Indian Breakfast Delight
   • 
     Creamy Coconut Corn & Peas Curry – Easy Indian Vegetarian Recipe
   • 
     Crispy Vegetable Dal Pakora – Irresistible North Indian Snack Fritters
   • 
     Delicious Punjabi Tinda Sabzi: A Flavorful Indian Round Gourd Delight
   • Wash and dry the bhindi (okra). Trim both ends and cut them into 1-inch pieces. Set aside.
   • Cube the onion and set aside as well.

2. Heat the Oil:

   • Heat the coconut oil in a large, deep saucepan over medium-high heat.

3. Temper the Mustard Seeds:

   • Once the oil is hot, add the mustard seeds. Allow them to crackle and pop, which should take about a minute.

4. Sauté the Onions:

   • Add the chopped onions to the saucepan and stir them into the oil. Sauté them for a few minutes, stirring often, until the onions soften and begin to change color.

5. Add the Spices:

   • Add the turmeric powder, red chilli powder, and sambar powder. If you prefer, you can substitute the sambar powder with any curry powder you have on hand. Mix well to coat the onions with the spices.

6. Cook the Bhindi (Okra):

   • Add the chopped bhindi (okra) to the pan and stir everything together. Let the okra cook for a minute or two.

7. Add Tamarind and Salt:

   • Stir in the tamarind paste (or water if using tamarind water) along with salt to taste. Mix everything well to combine.
   • Adjust the amount of tamarind based on your preference for tanginess.

8. Cook Until Done:

   • Cover the pan and cook on medium-high heat, stirring occasionally, until the bhindi is fully cooked and semi-dry, usually about 7-8 minutes. The okra should be tender but not mushy.

9. Taste and Adjust:

   • Taste the curry and adjust salt or tamarind as needed to suit your taste.

10. Serve:

    • Remove from heat and serve hot as a side dish.

Serving Suggestions:

• Serve Bhindi Huli with a side of steamed rice and Mixed Vegetable Sambar for a complete South Indian meal.
• Pair it with chapati or dosa for an equally delightful experience.

This simple yet flavorful dish captures the essence of South Indian home cooking, offering a perfect balance of spices and tanginess that complements a variety of meals. Try this Bhindi Huli Recipe for a quick and satisfying vegetarian dish that can be enjoyed on weekdays or special occasions alike.