How to make bhindi fry

 

Bindi (Okra) Fry: Another integral element of the Indian cuisine offering an unlimited number of dishes. There are few main ingredients that comprise this dish which consist of varying types of spices and fried bindi. Given below is the elaborative recipe of making the dish known as **Bindi Fry**:### Ingredients Okra – 250grams, cleaned, and wiped dry. Sliced the entire length of the bindi and steamed it so that it does not feel slimy when cooked 2 tbsp oil 1 tsp cumin seeds 1/2 tsp mustard seeds 1 medium onion finely chopped – **1 tomato finely chopped (optional)** \\\\\

- **2 green chilies slit (optional depending on how hot you want this dish)**\\\\\

- **1/2 spoon turmeric powder**\\\\\

- **1 spoon coriander powder**\\\\\

- **1/2 side cumin powder**\\\\\

- **1/2 red chili powder** (or as desired) 

- **1/4 garam masala** (optional)

As per taste

Fresh coriander leaves for garnish

#### Oriya Preparation

Wipe thoroughly or thinly slice and put cut bhindi on the kitchen towel and allow some time for the slices to get absorbed air thereby drying it

Allows the cooked bendiyam not to be sticky and gooey

Cut off both ends and cut into circular pieces or longpieces.

Prepare Okra

Some oil needs to be put in the pan. Fry it on moderate heat. Wait until Cumin and mustard seeds are added and then fried. Give it a moment and let it sputter for a couple of seconds. 

An onion and green chili slits are added to the pan and allowed to turn brown. Add lest it becomes brownish.

Okra chopped Place mixed up with all the spices, oil, and cook covered for about 5-7 minutes over medium flame, stirring occasionally. 

The okra should have softened by now. Spice powders were put altogether. Turmeric powder, coriander powder, cumin powder, red chili powder, and salt. It will mix well. The pan has to be cooked for the next 7-10 minutes ensuring constant movement, almost scraping the sides with the upper edge until the okra is ready and the edges are slightly crunchy. The okra was getting mixed with the water a lot more however very little motion encouraged mixing as it would start getting mushed up

## 4. **Tomatoes: If you like that so**

Add the chopped tomatoes here. Mix 2-3 min. The tomatoes will add a slightly sour note to the dish.

### 5. Finishing touch:

Sprinkle garam masala. Mix well. Finish with coriander leaves.

### 6. Serve:

Serve the **Bindi Fry** when hot with roti, paratha or as an accompaniment with dal and rice. Relish your appetizing **bindi fry**!