Quick Bhindi (Okra) Stir Fry
Prep time
Cook time
Total time
Serves: 2-3 servings
  • 1 lbs fresh okra (bhindi)
  • 3 tbsp oil ( I used high heat olive oil)
  • 1 tsp carom seeds (ajwain)
  • 2 serranos, finely chopped (or as per your taste)
  • ¼ tsp red chili powder or more if you like spicier (My serranos were really spicy so I didn't use much chili powder.)
  • Salt to taste
  • 5 tsp dry coriander powder (dhaniya powder)
  • 2-3 tsp mango powder (aamchoor powder) or as per taste
  1. Prepping okra night before if possible. This way you won't need as much oil to cook okra and still you will get each piece separated.
  2. I wash by scrubbing okra gently and then lay wet okras onto paper towels. I let the okras air dry overnight. In the morning, I thinly slice okras few at a time and store them onto a paper towel lined bowl.
  3. Then in a deep bottom skillet, add oil.
  4. Once oil is hot, add carom seeds (ajwain) and finely chopped serranos ( you can use jalapenos or Indian chilies if you like).
  5. Once the carom seeds start to sizzle, add chopped okra along with salt, red chili powder, coriander powder.
  6. Stir it and cook covered for 5 minutes on medium high heat.
  7. After 5 minutes, uncover and stir again.
  8. Cover and cook for another 3-5 minutes.
  9. At this stage you can try few pieces and make a judgement by yourself and decide if you like it more cooked or not.
  10. I personally like it not too well done as I don't like it mushy. So this timing works out for me but it will also depend on how hot your stove is . So keep checking. It cooks really fast!
  11. Also if your okra is fresh with almost no seeds, it will cook faster or ripe which means you might have some seeds inside, which might prolong the cooking.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/quick-bhindi-okra-stir-fry/