Tangy Fried Okra


Okra or Bhindi is a very commonly used vegetable in India. Tangy fried okra or amchoor Bhindi as we call it in India, its quite a popular dish and a recipe. Here Okra or Bhindi is cooked with dry mango powder so gives a nice tangy taste. Chef hari Ghotra has a great recipe which can serve well as a side dish and goes well with Indian breads or rice.

It is a great recipe which can be cooked easily at home, so follow the recipe and have a delicious okra variation in hand, so try this!

Step-by-Step Easy & Quick Recipe –

Cook Time             Total Time                  Yields

30 mins                     30 mins                  4 Serving


  • Wash and thoroughly dry the okra (kitchen roll is great for this).
  • Remove the tops and slice the okra in half lengthways. Place the coriander seeds and red chilli into the pestle and mortar and pound until you have a coarse powder, then leave to one side.
  • Heat the oil in a wok or non-stick pan on a medium heat, then stir in the sliced onions and cook until they just begin to brown.
  • Add the okra and fry for about ten minutes, stirring now and then.
  • Add the salt, turmeric along with the coriander and chilli mixture. Reduce the heat and leave the okra to cook for five more minutes (do not cover the pan).
  • Once cooked, remove from the heat, sprinkle with garam masala and dust with the amchoor powder to serve.

Note: Delicious tangy okra is ready, Chef likes to have her okra fairly crisp but if you prefer them slightly more soft continue to cook them for a little longer. These make a great accompaniment to any saucy dish and add a lovey contrast. If you have spice cravings, then try them on toast with a little yoghurt – you won’t be disappointed. Bon Apatite!

Happy Cooking!!

Recipe & Picture courtesy: Chef Hari Ghotra


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