My recipe today is a yet another version of Microwaved Potato fry recipe that I had shared a few weeks ago. Today I am sharing a similar recipe with Bhindi/Okra.

The important thing about cooking bhindi/bendekaayi/okra is to ensure that the gooey sticky texture in the interiors of the Okra does not remain. The below recipe is Bhindi fry using a microwave and I use buttermilk or curd to remove the stickiness of the okra.

The bhindi fry goes really well with either rice and dal or Roti 🙂 Do give it a try.

INGREDIENTS:

Okra / Bhindi – 250 grams – washed and chopped

Red chilli powder – 1/2 tsp

Turmeric powder – 1/4 tsp

Cumin Seed powder – 1/2 tsp

Fennel powder – 1/4 tsp

Salt – as per taste

Buttermilk / sour curd – 2 tbsp

For tempering:

Oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dal – 1 tsp

Asafoetida – 1/2 tsp

METHOD:

Wash the okra well and chop it into medium size pieces.

In a microwave safe dish, add the chopped bhindi / okra.

Prepare the tempering using the ingredients mentioned under the ‘for tempering’ section. Add the prepared tempering to the bhindi and mix well but gently.

Now add all the spice powders and salt. Mix well.

Microwave on 100% power for 10 minutes, stirring once at 5 minutes.

After 10 minutes cooking, add 2 tsp buttermilk / sour curd. Mix well but gently.

Microwave on for 2 minutes.

*If you need more crispier okra’s then microwave for 3-4 minutes more after adding curd.

*The buttermilk / curd helps in removing the stickiness of the bhindi.

Your Bhindi fry is ready to be served.

Serve hot with some rotis or dal and rice 🙂