Tangy Fried Okra – Bhindi with Amchoor
Spice Level: Medium
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4
Dietary Info: Vegetarian
Description
This delightful dish of Tangy Fried Okra, also known as Bhindi with Amchoor, is a flavorful combination of tender okra stir-fried with a blend of aromatic spices. The addition of amchoor powder (dried mango powder) lends a tantalizing tang that perfectly balances the earthiness of the okra. It’s a quick, vegetarian side dish that brings bold flavors and can be prepared in under 30 minutes, making it ideal for weeknight meals.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh okra (bhindi), washed and dried | 500g |
| Mustard oil | 3 tbsp |
| Onion, finely sliced | 1 |
| Coriander seeds | 2 tsp |
| Dried red chili or chili flakes | 1 whole / 1 tsp |
| Salt | 1 tsp |
| Turmeric powder | 1 tsp |
| Garam masala | 1 tsp |
| Amchoor powder (dried mango powder) | 2 tsp |
Instructions
-
Prepare the Okra:
Begin by washing the okra thoroughly under running water. Use a kitchen roll or towel to pat them completely dry—this helps prevent the sliminess often associated with cooking okra. Trim off the tops and slice the okra lengthwise into halves. -
Grind the Spices:
In a pestle and mortar, add the coriander seeds and dried red chili (or chili flakes if using). Pound them together until you have a coarse powder. Set this aside for later. -
Sauté the Onions:
Heat the mustard oil in a wok or non-stick frying pan over medium heat. Once the oil is hot, add the finely sliced onions. Stir-fry them until they begin to turn golden brown, which should take about 3-4 minutes. -
Fry the Okra:
Add the sliced okra to the pan and stir everything together. Fry the okra for about 10 minutes, stirring occasionally to ensure even cooking. You want the okra to become slightly crispy without becoming too soft or mushy. -
Add the Spices:
Sprinkle in the salt, turmeric powder, and the ground coriander-chili mixture. Stir well to combine all the ingredients, then reduce the heat to low. Continue cooking the okra for an additional 5 minutes, ensuring that it absorbs the flavors and becomes tender. Important: Do not cover the pan while cooking, as this helps retain the texture of the okra. -
Finish with Tangy Amchoor:
Once the okra is cooked, remove the pan from heat. Sprinkle the garam masala over the dish and finally, dust the okra with the tangy amchoor powder to add a zesty finish. Give everything a gentle toss to distribute the seasoning evenly. -
Serve:
Serve the tangy fried okra hot as a side dish alongside rice or Indian flatbreads, such as chapati or naan.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Fat | 9g |
| Carbohydrates | 9g |
| Protein | 2g |
| Fiber | 3g |
| Sodium | 500mg |
| Iron | 2mg |
This Tangy Fried Okra brings together simplicity and bold, vibrant flavors. The slight heat from the chili, the earthiness of the coriander, and the zesty tang of the amchoor make it an unforgettable dish. Whether you’re preparing a quick weekday meal or serving a larger dinner spread, this vegetarian dish adds an exciting pop of flavor to any table.
