Bhendi Fry - Spiced Okra
Okra at its finest! This Bhendi Fry recipe brings out the delicate quality of this vegetable and it takes on all the flavors of the coriander, cumin, garam masala spices, as well as that of freshly squeezed lemons. This recipe is for all the Okra lovers out there (and almost guaranteed to convert those who aren't).
Servings: 8
Ingredients
- 1.5 lbs fresh Okra *sliced in half lengthwise
- 2 medium tomatoes *Roma tomatoes, thinly sliced
- 1 cup fried onions
- 2 tbsp gram flour *Besan
- 1 tsp fresh ginger paste
- 1 tsp fresh garlic paste
- 2 tsp Kashmiri Lal Mirch
- 1 tsp turmeric powder
- 3 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp garam masala powder
- 2 tsp Kosher salt *or to taste
- 3 tbsp lemon juice *freshly squeezed
- 1 cup fresh coriander leaves *rinsed, stemmed and chopped
- 3 tbsp grape seed oil
- Sunflower oil *as needed for deep frying
Instructions
- In a large glass mixing bowl, add the sliced Okra and then add the 2 tbsp of gram flour, 1 tsp each of the cumin, garam masala and Kashmiri Lal Mirch powders, 1.5 tsp of coriander powder, 1/2 tsp turmeric powder and 1 tsp salt. Gently toss/mix and ensure even coating of all the Okra slices with the spices.
- In a large wok/frying vessel, add Sunflower oil (enough for deep frying) and heat on high. Once oil is hot, deep fry the Okra in two batches (initially on high heat for 3 minutes, stirring as needed, and then fry an additional 4 minutes on medium heat). Remove fried Okra onto a paper towel-lined tray and let cool.
- In another saute pan, add 3 tbsp of grape seed oil and heat on medium heat. Once oil is hot, add the ginger/garlic pastes and stir fry for 2-3 minutes. Now add the sliced tomatoes, mix well and cook for 3-4 minutes on medium heat. Now turn heat to medium low, cover and cook for 10-12 minutes until tomatoes are soft. Uncover, turn heat to medium and add the remaining spices (1 tsp each of cumin, Kashmiri Lal Mirch and garam masala powders, 1.5 tsp of coriander powder, 1/2 tsp of turmeric powder and 1 tsp of Kosher salt, or to taste). Mix well and stir fry spices for 3-4 minutes (add 1-2 tsp water as needed to prevent burning of spices). Add the fried onions and the freshly squeezed lemon juice, mix well, cover and cook for an additional 7-8 minutes on medium low heat. Now uncover and add the cooled, fried Okra slices. Gently mix well so all slices are properly coated with spice mixture. Add/sprinkle 2 tsp of water, turn heat to low, cover and let cook for 15 minutes. Turn heat off, top with the freshly chopped coriander leaves, gently mix and let rest (covered) for 5-7 minutes.
- Bhendi Fry is now ready to serve. Tastes super yummy with plain rice, parathas or even Pulao or Tehari. Enjoy. Nosh Farma'aiye!