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Fried Okra (Bhindi) Recipe

Course Main Course
Cuisine Indian, pakistani
Serving: 6 Person
This Fried Okra (Bhindi) recipe is a flavorful and traditional Pakistani-style dish made with crispy fried okra, soft caramelized onions, green chilies, tomatoes, and aromatic spices. Perfect as a side dish or main meal with roti or rice, this recipe is simple, delicious, and full of homemade comfort.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Equipment

  • Cooking pot
  • Knife
  • Cutting board
  • Vegetable cutter/grater
  • Spoon/spatula
  • Kitchen towel/tissue

Ingredients
  

  • 1 kg okra bhindi
  • ½ kg onions
  • 5 green chilies
  • 1 tomato
  • 1 tbsp salt
  • 2 tbsp red chili powder
  • ½ tsp turmeric powder
  • 1 cup oil

Instructions
 

  • Wash the okra thoroughly under running water. Sprinkle salt and vinegar, let it rest for 15 minutes, then rub and rinse again.
  • Dry the okra completely with a clean cloth or kitchen tissue to remove all moisture.
  • Trim both ends of the okra and cut into ½-inch pieces.
  • Slice the onions thinly from root to stem using a knife or vegetable cutter.
  • Heat the oil in a pot and fry the okra with green chilies in 2 batches for 10–15 minutes until golden brown.
  • Add sliced onions, salt, red chili powder, turmeric powder, and chopped tomato immediately.
  • Mix well, cover with a lid, and cook on low heat for 20–25 minutes until onions become soft.
  • Stir occasionally. If extra water remains, uncover and cook on medium-high heat until dry.
  • Serve hot with chapati, naan, or rice.