Village Mai Season Ki first fry Bhindi Banai

Ingredients

• 500 g Bhindi (Okra) (washed, dried, and trimmed)
• 2 Tbsp Vegetable Oil (high smoke‑point oil such as canola or sunflower)
• 1 tsp Salt (adjust to taste)
• 0.5 tsp Red Chili Powder (mild to medium heat)
• 0.25 tsp Turmeric Powder (for color and subtle flavor)
• 1 tsp Coriander Powder (ground coriander seeds)
• 1 Tbsp Lemon Juice (adds brightness after frying)
• 0.5 tsp Amchur (Dry Mango Powder) (optional tangy finish)

Instructions

1. Wash and Dry Bhindi

   Rinse the bhindi under cold water, trim the stems, and pat completely dry with paper towels. Moisture causes steam and soggy texture.

   Time: PT5M

2. Slice Bhindi

   Cut each bhindi into 1‑inch (2‑cm) pieces, discarding any tough ends.

   Time: PT5M

3. Heat Oil

   Add 2 Tbsp oil to the skillet and heat over medium‑high heat until shimmering, about 2 minutes.

   Time: PT2M

   Temperature: Medium‑high

4. Fry Bhindi in Batches

   Add a single layer of bhindi pieces to the hot oil. Fry, stirring occasionally, until golden and crisp, about 4‑5 minutes per batch. Do not overcrowd the pan.

   Time: PT12M

   Temperature: Medium

5. Season and Finish

   Transfer fried bhindi to a paper‑towel‑lined plate. While still hot, sprinkle salt, red chili powder, turmeric, coriander powder, and amchur (if using). Drizzle lemon juice and toss gently.

   Time: PT3M

6. Serve

   Serve the crispy fried bhindi warm as an Iftar snack or side dish.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

7 g

Fat

12 g

Fiber

3 g