Okra stir-fry is a fairly common in Indian breakfast and lunch. It goes very well with Chapati – Indian bread. It also goes nicely as a side dish with rice and soup. This is a one-pot recipe. It requires little preparation, and it is fast to turnaround.
This recipe is kids friendly and wonderful meal option for health conditions, for pregnancy, and for new mothers. We prepared the dish in a cast iron wok.
Cooking in iron pan adds more iron content to the vegetable, however the colour of the vegetable changes to blackish without any change in taste. You can use alternate cooking pans to retain the colour.
Stir-fried Okra – Bhindi Fry with Chapati – Indian Flatbread
- Heavy Bottom Pan
- 700 g Fresh Okra
- 1 Medium Potato optional
- 2 Medium Onion
- 2 tsp Panchforan mix an equal proportional mix of 5 seeds – mustard, fennel, fenugreek, cumin, and Nigella seeds. It can be replaced with 1 tsp Mustard seeds and 1 tsp Cumin seeds.
- 3 Garlic Cloves
- 3 tbsp Mustard Oil
- 1 Green Chili Optional
- 1½ tsp Dried Mango Powder – Amchur It can replaced with 1 tbsp yogurt or 1½ pomegranate seeds powder or 1 Medium chopped tomato
- 2 tsp Turmeric Powder
- 2 tsp Coriander Seeds Powder
- 2 tsp Rock Salt To taste
- 3 sprigs Fresh coriander leaves or cilantro leaves
- 1 inch Fresh ginger root
- 1 pinch Hing – Asafetida
- 3 cups Whole wheat flour To make chapati
- 5 tsp Ghee or Olive Oil To make Chapati
Cooking the Vegetable
- Wash the Okra nicely. Keep aside in a strainer so that it becomes dry. Or tap it dry with a towel. If we cut the okra while it is wet, it becomes gooey due to its high mucilage content.
- Cut the dried okra into small pieces as shown in the picture.
- Cut the potatoes into small pieces of half inch cubes.
- Cut the onions long and thin. Finely chop or pound garlic and ginger.
- Heat a pan and put mustard oil.
- Once the oil is a little hot, add panchforan seed mix and Asafetida.
- Let the seeds splutter. Add onions, ginger, garlic and mix till they turn golden brown.
- Add salt and cut potato. Mix well and cover. Let it cook for 5 mins on low heat
- Add Okra, mix well and cover on low heat for 5 mins.
- Add turmeric, coriander powder, and salt. Mix well for few seconds.
- Add Amchur powder to remove the mucilage from the vegetable. It will also add a slightly tangy taste to the vegetable, which is delicious!
- Mix and cover for another 5 mins on low heat till the okra and potatoes are soft.
- Serve with chapati or as a side dish with rice/porridge. Enjoy
- Start kneading the dough by slowly adding water (in tablespoons) to the flour. Keep kneading the dough simultaneously.
- Once the dough is made, keep it aside and cover it for 10 mins.
- Roll the dough into small golf-ball shaped balls.
- Flatten the balls with a roller to make circular discs.
- Place the disc on a hot pan and heat it well on both sides to make hot Chapatis. Apply oil if needed.
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