Spicy Bhindi

    25 mins

    Great dish with ghee wala parantha! Take care to use the hing (asafoetida) sparingly.

    11 people made this

    Serves: 2 

    • 500g fresh bhindi
    • salt to taste
    • 2 tsp chilli powder
    • 2 to 3 tablespoons oil
    • 1 pinch asafoetida powder
    • 1/2 teaspoon black mustard seeds

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Rinse bhindi and trim ends off of each one. Chop into small pieces.
    2. In a small mixing bowl combine bhindi, salt, chilli powder and asafoetida.
    3. In a frying pan over medium high heat, heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to frying pan and cover. Let fry 10 to 15 minutes. Serve hot.

    Get the smallest, greenest, most tender bhindis you can find.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (8)


    This is a really good, quick, and easy recipe. That much chili powder is NOT for the faint of heart, though...I cut it back to 1/2 tsp, and it was still quite spicy. The asafoetida powder (which you can find in an Indian grocery) really makes a difference. A little pinch goes a long way. Also, if you use frozen okra, they do leave the tips in, so make sure to take them out first!  -  27 Aug 2005  (Review from Allrecipes US | Canada)


    My husband made this and didn't change a thing -- it was perfect! Not gummy at all. Tasted almost exactly like the okra dish at our favorite Indian restaurant in Irvine, the Clay Oven.  -  03 Jul 2008  (Review from Allrecipes US | Canada)


    I love fried okra !! the only thing I canged, was I used corn oil instead of olive oil, left out the mustard seeds, & put the sliced okra into some breading before I fried it!!  -  31 Aug 2006  (Review from Allrecipes US | Canada)