Bihari Bhindi ki Sabzi
Okra sliced and dry-fried with onion, garlic and mustard oil until crisp-edged, a simple everyday vegetable dish in Bhojpur homes.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 120 kcal
Equipment
- •Kadhai
Nutrition
Per serving, approximate
- Calories
- 120 kcal
- fat
- 7 g
- carbs
- 11 g
- fibre
- 4 g
- protein
- 3 g
- calories
- 120 kcal
Instructions
- 1
Make sure the okra is completely dry before slicing. This stops it from turning slimy.
- 2
Heat mustard oil in a kadhai (deep round pan). Add cumin seeds and let them sizzle.
- 3
Add sliced garlic and fry briefly until fragrant. Add sliced onion and fry until soft and see-through.
- 4
Add the sliced okra, turmeric and salt. Cook uncovered over medium heat, stirring occasionally.
- 5
Keep cooking for 12-15 minutes. The okra should be tender with slightly crispy edges.
- 6
Sprinkle in red chilli powder and amchur (mango powder). Toss well and cook for another 2 minutes.
- 7
Serve hot with roti (flatbread) or dal-rice.
Chef's tips
Dry the okra completely before cutting and cook without a lid to avoid any sliminess.
Ingredient substitutions
- amchur → a squeeze of lemon juice at the end
Storage
Best eaten fresh; refrigerate leftovers for up to a day.
Reheating
Reheat in a dry pan on medium heat to restore some crispness.
Common mistakes to avoid
- •Covering the pan while cooking, which traps steam and makes the okra slimy.
Serving suggestions
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