- 1.5 lbs Bhindi / Okra - cut into 1 inch long pieces.
- 1 extra large onion - cut lengthwise
- 3-4 Green chilies
- 10-15 - curry leaves
- 1/2 T.spoon - Turmeric
- 1/2 T.spoon - corriander powder
- 1/2 T.spoon - cumin powder
- 1 T.spoon vinegar (I used white wine vinegar.)
- 1/2 cup finely chopped fresh cilantro
- 1 Tb.spoon - cooking oil + some more to spray over Bhindi.
- Wash okra, pat them dry. Cut off stems, slightly cut tip portion. Cut into 1 inch long pieces. Spread them over aluminum foil lined baking tray in a single layer. Sprinkle salt, mix well so that each bhindi piece gets coated with salt. Scroll down to see before and after broiling images of okra in a baking tray.
- Place baking rack 8-10 inches below heating element. Set broil setting to High. Place bhindi/okra tray, broil for 20 minutes. Open oven door, slightly pull ahead baking rack, spray little oil over bhindi, stir and turn around bhindi pieces with wooden spoon. Continue broiling for another 10 minutes. I broiled for around 30 minutes. Switch off the oven, let tray sit inside for 10 more minutes.
- As you broil Bhindi in the oven start preparing masala base. In a medium saute pan fry onions in 1 tbsp oil until they start to turn slightly brown. Add chopped green chilies and curry leaves, saute for one minute.
- Add 1/2 tsp of each turmeric, cumin and corrainder power, mix and roast for 1 minute over high heat.
- Reduce heat to low, sprinkle 1 tsp vinegar, salt and add half the quantity of chopped fresh cilantro. Mix and saute for 2-3 minutes.
- Now add broiled bhindi to the masala mixture in a saute pan, mix well and continue cooking over medium low heat for 6-7 minutes. While cooking spray some water, adjust salt level. Lastly garnish with remaining chopped cilantro, shut off the heat. Enjoy bhindi subji with your daily meals.
- 4 lbs - Fresh tender Okra/Bhindi
- 2 extra large onions - cut lengthwise (5 cup heaped yield)
- 15-20 - pan fried ripe green chilies (roasting method given below, check images below.)
- 4-5 inch piece of fresh ginger - ground to dry coarse texture
- 3 Tb.spoon - toasted sesame seeds
- 1.5 cup - roughly chopped fresh cilantro
- 2-3 cup oil to deep fry Okra+ 2-3 Tb.spoon for Masala base.
- 2 Tb.spoon - vinegar
- 25-30 fresh curry leaves
Step 1 --- Roasting ripe chilies for garnish.
Step 2 --- Preparing Masala mixture.
Step 3 ---Deep Frying Bhindi/Okra and curry leaves.
Step 4 --- Mixing and setting Bhindi / Okra stir fry tray.
Take serving tray, evenly spread fried okra, over that spread masala mixture. You need to save little quantity of pan seared ripe chilies, chopped cilantro leaves and roasted sesame seeds for final top layer garnish. Mix everything with wooden spoon, make sure masala mixture is well coated around fried bhindi. Check salt level, sprinkle little if needed. Finally garnish top with reserved sesame seeds, cilantro, ripe chilies, Deep fried curry leaves.
Alternatively you can add deep fried okra into saute pan with onion mixture. Mix all, spray some water. Cook for 8-10 minutes over medium high heat, stirring often. Halfway through cooking add little quantity of ripe chilies, chopped cilantro, sesame seeds. when you are ready to set tray for party, add prepared okra fry in a serving tray, garnish with reserved roasted chilies, chopped cilantro, sesame seeds. Lastly garnish with deep fried curry leaves. Your Bhindi Fry dish is ready to serve.