Fried Bhindi

Fried bhindi is by far one of my favorite dishes. It’s crunchy, flavorful, and has that fresh green okra flavor. It is the perfect fast Punjabi dish.

I HATED kerele as a kid so fried bhindi was always a welcomed change. Okra is very popular in Punjab and a go to for a quick midweek dinner with fresh rotis and daal. High in vitamins and low fat (other than the frying) okra is a yummy choice for dinner. As a kid we ate okra every other week, if not weekly when it was in season. It’s just so savory, fast to make and delicious.

Bhindi is incredibly easy to make and incredibly tasty. I normally fry it till it has a nice crisp crunch to it. You pair that with daal which is smooth and creamy, and it’s a lovely pair. There are bhindi recipes where you stuff the okra and then fry it. But honestly, when I’m in the quick meal sort of mood, I’m not going to go through the hassle of that prep. Also, the flavor of the okra is traditionally lost that way because of all of the additional spices.

As I’ve said several times, I love Indian food, but it’s a time intensive cuisine. So I really appreciate the fast recipes that still maintain a great flavor. Bhindi is definitely one of those dishes. It’s so simple and yet the flavors of the okra and onion together are great.

Love bhindi as much as we do? Try these:

Fried Bhindi

Course: Main CoursesCuisine: PunjabiDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 lbs okra, sliced into 1/2 inch pieces

• 2 medium-sized onion, sliced in 1/2 inch strips

• Salt, to taste

• Enough oil to cover bottom 3 inches of pot

Directions

• Prep:
• Okra gets slimy when you slice it, so make sure to rinse it well and pat it dry after you’re done cutting it.
• Line a bowl with paper towels and set near the pot you’ll be frying in.
• Heat oil in non stick pot till lightly smoking.
• Cook:
• Fry okra in batches till golden brown.
• Shake off excess oil and put into the bowl lined with paper towels.
• Salt while hot.
• Fry onion slices till golden brown.
• Serve:
• Mix onion and okra together and serve hot with phulkas.

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