Restaurant Style Bhindi Recipe

Ingredients

• 1 kg Okra (Bhindi) (washed, trimmed, cut into 2‑3 inch pieces)
• 4 tablespoons Besan (Gram Flour) (sifted)
• 2 tablespoons Salt (1 tbsp for soaking, 1 tsp for seasoning (remaining for taste))
• 1/2 cup Vegetable Oil (for frying)
• 1.5 teaspoons Ginger‑Garlic Paste (can use fresh grated ginger and garlic)
• 1 teaspoon Cumin Seeds (whole, toasted in oil)
• 4 medium Onion (thinly sliced)
• 4 medium Tomato (chopped)
• 1.5 teaspoons Red Chili Powder (adjust to heat preference)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1/2 cup Plain Yogurt (full‑fat, whisked)
• 3 long Green Chili (slit lengthwise)
• 2 tablespoons Fresh Cilantro Leaves (chopped for garnish)

Instructions

1. Soak Okra

   Dissolve 1 tablespoon of salt in a bowl of water, add the okra and let it soak for 10 minutes to reduce slime.

   Time: PT10M

2. Wash and Dry

   Drain the okra, rinse under running water, then pat dry thoroughly with a kitchen towel.

   Time: PT5M

3. Coat with Besan

   Place the okra in a large mixing bowl, add 4 tablespoons of sifted besan, and toss until each piece is lightly coated with a thin, even layer.

   Time: PT5M

4. First Fry

   Heat 1/2 cup oil in the pan over medium flame. When hot, add the coated okra and fry for 3‑4 minutes, stirring gently, until the outer layer turns golden and the slime reduces.

   Time: PT4M

   Temperature: Medium flame

5. Set Aside Fried Okra

   Using a slotted spoon, transfer the fried okra to a bowl and keep aside.

   Time: PT1M

6. Temper Spices

   If needed, add a little more oil to the pan. Add 1 teaspoon cumin seeds and fry for 10 seconds, then add 1.5 teaspoons ginger‑garlic paste and sauté for another 20 seconds until fragrant.

   Time: PT1M

   Temperature: Medium flame

7. Sauté Onions

   Add the sliced onions and fry for 2 minutes until they turn translucent but not browned.

   Time: PT2M

   Temperature: Medium flame

8. Cook Tomatoes

   Add the chopped tomatoes, cover the pan for 2 minutes, then uncover and mash lightly. Cook for another 2 minutes until the tomatoes soften.

   Time: PT4M

   Temperature: Medium flame

9. Add Ground Spices

   Stir in 1 teaspoon salt, 1.5 teaspoons red chili powder, 0.5 teaspoon turmeric, and 1 teaspoon coriander powder. Mix well for 30 seconds.

   Time: PT1M

10. Incorporate Yogurt

    Reduce flame to low, add 1/2 cup whisked yogurt, and cook for 1.5‑2 minutes, stirring gently, until the oil separates from the masala.

    Time: PT2M

    Temperature: Low flame

11. Add Green Chilies

    Add the slit green chilies and stir for 30 seconds.

    Time: PT0.5M

12. Combine Okra and Simmer

    Return the fried okra to the pan, gently mix so the coating stays intact, cover, and simmer on low‑to‑medium flame for 12 minutes, stirring once at the 6‑minute mark.

    Time: PT12M

    Temperature: Low‑to‑medium flame

13. Finish and Serve

    Remove the lid, sprinkle chopped cilantro, give a final gentle toss, and serve hot with roti, naan, or paratha.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g