Chilli Bhindi

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Submitted: February 5, 2015
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Total Time:
Preparation Time: 15-20 mins
Cooking Time: 10-15 mins
Servings: 2-4 | 100 kcal

Chilli bhindi is a new, interesting, quick and tasty way with bhindi or okra. Deep fried till crisp and then sauteed in a hot and spicy, sweet and sour sauce. So along with our Indochinese recipe of chilli paneer and chilli chicken here comes chilli bhindi.

Required ingredients

  • 250 grams lady finger/bhindi/okra
  • 1 onion - sliced
  • 1 ¬†bell pepper - yellow/red/green - cut into thin strips
  • 5-6 garlic cloves - finely chopped
  • 5-6 green chillies - slit
  • 1 tsp soya sauce
  • 1 tbsp red chilli sauce
  • 1/2 tsp vinegar
  • 2 tbsp corn flour
  • 1/4 tsp ginger powder - optional
  • A pinch of ajinomoto
  • Salt to taste
  • Oil
 

Directions & How to

  • Trim off the ends of lady finger and cut it into long strips.
  • Take it on a plate and sprinkle corn flour all over it and mix well. Drizzle very little water if needed just to help the flour stick to the bhindi well.
  • Deep fry it in hot oil on a medium high flame till crisp. Remove on absorbent paper and keep aside. * Note, while deep frying, bhindi does not take long, it turns golden and crisp pretty quickly, so, just be careful not to burn them.
  • Heat around 3 tbsp of oil in wok. Add chopped garlic and fry till it turns golden.
  • Add sliced onion, green chillies and bell pepper, mix in soya sauce, chilli sauce , vinegar and saute it for a minute.
  • Now add salt, ajinomoto and ginger powder if using, stir well, and check the seasoning once.
  • Now add fried bhindi and stir it well gently.
  • Serve immediately.

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