🇮🇳 Indian Vegetarian

Chandigarh Thalassery Bhindi

Name: Chandigarh Thalassery Bhindi
Prep time: 16 min
Cook time: 25 min
Total time: 41 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 250 g Okra; 1 tsp Red Chili Powder

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Chandigarh cooking — Chandigarh Thalassery Bhindi brings a thalassery touch with a classic vindaloo finish. About 41 minutes from fridge to table.

Prep 16 min Cook 25 min Serves 3 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Okra250 g
Red Chili Powder1 tsp

Optional extras

Curry Leaves1 sprig
Lemon1/2

Instructions

1
Marinate the main ingredient with turmeric, chili, and salt for 15 minutes.
2
Heat oil; fry or sear until lightly coloured, then set aside.
3
In the same pan, saute aromatics and spices.
4
Return the main ingredient; add gravy ingredients.
5
Simmer covered until tender.
6
Reduce to coat; finish with herbs or cream if using.

Chef's tip

Serve hot with roti, rice, or soft paratha.

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Watch how it's made

Video: Simple Bhindi Fry Recipe || Crispy Okra Fry || ఆంధ్ర బెండకాయ ఫ్రై · on YouTube