Entrees · Rice Dishes · Vegetarian

Spicy Okra (Bhindi) Fry

20170307_155402-edit edit


1 – 12 oz Pack of frozen cut Okra 2 medium Roma Tomato- Diced
1 medium Onion- Thinly Sliced 1 Medium Bell Pepper- Thinly Sliced
½ Jalapeno- Chopped 1 tsp Salt
1 tsp Coriander Powder ¼ tsp Turmeric
½ tsp Red Chilli powder 2 Tbsp. Chili Garlic Paste
5 Tbsp Oil


  1. Heat oil in large pan or skillet
  2. Fry Okra on high heat until darkens in color and is no longer “stringy”
  3. Remove okra onto paper towel lined plate
  4. Add remaining ingredients to skillet and mix thoroughly
  5. Reduce Heat to medium and cook covered for 5 minutes
  6. Return heat to High and continue cooking vegetables until mixture is about 3/4th dry
  7. Return okra to pan and let simmer with remaining juices until dry
  8. Adjust salt or Chili Garlic paste to taste
  9. Serve with white rice


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4 thoughts on “Spicy Okra (Bhindi) Fry

    1. I’m sorry for the late reply, for some reason I didn’t receive the notification. To be honest, this okra dish has never lasted longer than 24 hours in our house. However, atleast 3-4 days shouldn’t be an issue. I’ll do a test run next time and get back to you.


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