Bhindi Fry Recipe | Karachi Style


Ladyfinger, Okra, or Bhindi is one of the most popular and favorite veggies that is always cooked in a variety of methods. Basically, the Bhindi Fry Recipe | Karachi Style is extremely popular in Karachi, Pakistan. Bhindi or Okra is always cooked in a variety of methods in India, Pakistan, Bangladesh, and around the world. The Okra recipe is a trendier and more popular casual food in India, especially in Punjab, India.


Bhindi Fry Recipe | Karachi Style

Category: Vegetarian

Preparation & Cooking time 45 minutes

Serves 3-4 persons


Bhindi Fry Recipe | Karachi Style


250g fresh Bhindi/Okra

1 onion, medium-sized and chopped

2 tomatoes, chopped

½  tsp ginger and 3/4 tsp garlic, paste

½ tsp amchur powder

1 tsp Coriander powder

¼ tsp Red chili powder

½ tsp turmeric powder

Salt to taste

½ tsp Garm masala powder

2 tbsp cooking oil to fry the Bhindi

1 tbsp cooking oil to fry tomato-onion masala

1 tsp crushed dry Kasuri methi (Optional)


Bhindi Fry Recipe | Karachi Style

Preparation Method:

Rinse the bhindi under the running fresh water and put it aside to dry. Start stalking and chopping the Bhindi and remove the base and cut the Bhindi into 1 to 2-inch pieces. Chop tomatoes and onion and keep them aside. Prepare the paste of garlic and ginger and put aside.


Directions to Cook Bhindi Fry | Karachi Style:

Take a pan or wok and heat up the 2 tbsp oil and add cut bhindi pieces and sauté till cooked well. Keep on stirring the bhindi in hot oil. Cook the bhindi till they become soft and there is no crunchiness anymore. Put sautéed bhindi aside.

You can also taste the cooked bhindi for confirmation of the softness of fried bhindi. Add 1 tbsp oil to the same pan. Place the chopped onion and start frying to make it translucent. Add the ginger-garlic paste to the pan and mix them and cook for 1 minute to remove the raw aroma of garlic & ginger.

Add chopped tomatoes and sauté them to make these tomatoes mushy and soft. If the mixture of tomato becomes dry, then you can need to add 1/2 or less a cup of water. An open pan is fine for this recipe.

Add all spices powders in the pan one by one. Mix them well and sauté for 1 minute. Add fried Bhindi, salt, and Kasuri methi, stir and sauté them well. Continue stirring to cover the Bhindi with onion-tomato masala completely

Cook for 3 minutes and stir continuously. Garnish the bhindi fry recipe with fresh coriander leaves and serve the guests with parathas, chapatis, naan, or rumali roti.


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