Bhinda nu Shaak (Stir-Fried Okra Indian Style)
This recipe turns humble okra into a crispy, lightly spiced delight that pairs perfectly with hot rotis and is perfect for quick weeknight dinners! With the pro tips I'll share here you'll be cooking your okra to perfection!
Ingredients
- 3 tablespoon cooking oil, bhindi loves more oil so be generous!
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida (hing)
- 1 teaspoon turmeric powder
- 400 gms bhindi or 5 cups when chopped
- 2.5 teaspoon cumin-coriander powder (dhana-jeeru)
- 1.5 teaspoon red chilli powder, adjust to your spice level
- 1 teaspoon salt
Instructions
- Heat a generous amount of oil in a wok or kadai & add cumin seeds and once they sizzle then add asafoetida (hing) and finally turmeric powder (haldi)3 tablespoon cooking oil,, 1 teaspoon cumin seeds, ¼ teaspoon asafoetida (hing), 1 teaspoon turmeric powder
- Add bhindi, cook it on medium flame without covering the lid to allow it to be crispy. Don’t over stir it. And if you notice it’s very dry and sticking then add some more oil.400 gms bhindi or 5 cups when chopped
- Once it’s almost ready then add red chilli powder, dhana-jeeru (coriander-cumin powder) & salt, mix it and let it cook for a couple minutes then turn off heat.2.5 teaspoon cumin-coriander powder (dhana-jeeru), 1.5 teaspoon red chilli powder,, 1 teaspoon salt
Notes
- Wash & Dry Properly – Always wash first, then wipe completely dry before chopping to prevent sliminess.
- Prep in Advance – Chop a day ahead and refrigerate; this helps dry it out further and speeds up cooking. Great recipe for meal prepping!
- Use Enough Oil – Bhindi loves oil! It prevents stickiness and ensures even cooking. If it looks too dry, add a little more.
- Avoid Over-Stirring – Stirring too much releases slime. Let it cook undisturbed on medium heat before stirring.
- Cook Without Covering – Never cover the pan; it traps moisture, making bhindi mushy and dull in color. Keeping it open ensures crispiness!
- Use a Wide Pan – A large, flat pan allows even cooking and prevents overcrowding, which can make bhindi release moisture.
- Add Salt & Spices at the Right Time – Salt draws out moisture, so add it at the end. Spices like red chili and cumin-coriander (dhana-jeeru) should also go in last to avoid burning.
- Optional: Add Lemon Juice or Amchur – A dash of lemon juice or amchur (dry mango powder) helps cut sliminess and adds a nice tangy kick if you prefer!