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Bhindi Amchur

Monday, May 11, 2009

Bhindi Amchur

This is my version of Bhindi Amchur

Category Main course vegetable
Region All of India
Also Called Several names (depending upon the region)
Descriptive English Name Spicy Okra (Spicy Lady's Fingers)
Served Hot, with roti (whole wheat Indian bread), or steamed white rice
Serves 4
Cooking Time 20 minutes


  • 500 gms Bhindi or Okra
  • 2 Onions
  • 1/4tsp Jeera
  • 1/2 tsp Turmeric powder
  • 1 tsp Amchur powder (Dry mango powder)
  • 1 tsp Red chili
  • 2 tablespoons coriander powder
  • Asafetida a pinch
  • 1 tsp Garam masala
  • Coriander leaves
  • 3 tbsps Oil
  • Salt to taste


Wash the okra under running water. Cut off the ends of the okra. Pat the okra dry with a clean kitchen towel. If you leave them wet, your dish will end up sticky and slimy. Slice into halves and set aside.

In a thick base frying pan , heat the oil add Jeera and stir-fry the onions until they become golden.Add okra or Bhindi along with all spices EXCEPT garam masala & Amchur.Stir it properly.Fry it till it turns crisp. But do not stir vigorously as this will cause the okra to get mashed. Do not cover it very tight otherwise Okra will get mashed in steam & will loose its crispiness (Cook for about 20 minutes on low flame).Once cooked add Gram masala over it followed by amchur powder. Garnish with coriander leaves.

Smart tips:

Do not cook after adding garam masala & amchur.

Make sure there is no water in Okra once you start cooking otherwise it will make the dish sticky.


Juhi said...

Hi Meghana,
Nice blog......I especially like the smart tips sections......keep up the good work.