How to make non sticky Bhindi Fry/Okra Fry?
Tips and tricks on how to make non sticky Bhindi Fry/Okra Fry:
Been long since I posted a recipe on the blog. I was down with illness and am on the recovery mode. Hence, there was no entering kitchen and I have just started to cook again. Today’s recipe post will be a beginner post or something that is useful for beginners who have just started cooking or for people looking for tips and tricks to make the perfect non sticky bhindi fry. Bhindi/Okra/Vendakkai is one vegetable that I love and this fry is something that I make often. The recipe that I am posting below uses only chilli powder as the spice and nothing else basically. I will be providing various seasoning options in the notes section that you can use to prepare your okra fry. This non sticky bhindi fry is the best match to some piping hot sambar rice or curd rice.
Before I move on to the main section of the post, feel free to check some interesting roasts and fry recipes below(if you are a fan of roasts like me 😉 ) Click on the below image to view all roast recipes on the blog
You might also love stuffed bhindi recipe. Click on below image for a stuffed bhindi with paneer recipe
How to make non sticky bhindi fry?
Selection of Bhindi/Okra:
- Before the cooking process, it is important to follow certain steps to ascertain non sticky bhindi fry of which the first and foremost step is selection of the vegetable itself. Select tender, slim and smooth okras. The surface should be smooth enough without any lumps or projection of seeds.
Washing and Cutting:
- This step of cleaning and cutting is extremely important. To get a non slimy bhindi fry, the most important step to follow is:
Clean the okra in fresh water and make sure you pat dry or wipe them dry with a kitchen towel. Dry chopping board, dry knife and dry okras are prerequisite to get non slimy or non sticky okra fry.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Bhindi/Okra/Vendakkai : 500 gms
Chilli Powder: to taste
Turmeric Powder: a pinch
Mustard Seeds: 1/2 tsp
Curry leaves: a few
Salt: to taste
Oil: 5 tsp
1. Clean okra as mentioned above. Pat them dry with a kitchen towel.
2. Cut off both edges and chop into equal sized pieces of about half inch.
3. Heat around 2.5 tsps of oil in a heavy bottomed pan.
4. Add mustard seeds and once it splutters, add the curry leaves and sliced okra/bhindi and mix.
5. Saute for a couple of minutes on medium flame.
6. Dont overmix as the okra tend to become mushy.
7. Keep stirring at regular intervals till the okra/bhindi is done. When there is no more slimy substance coming out, you will know that okra is done.
8. Add chilli powder, turmeric powder and salt. Mix well.
9. Finally add remaining oil and roast the okra on low flame till the desired texture is reached.
10. Switch off and serve hot with sambar rice or curd rice.
Addition of curd, lemon juice and also besan helps in making the okra non slimy
This is a very basic recipe. You can use below variations to make it more interesting:
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