The key to crisp bhindi is simple: dry it thoroughly, use a wide pan and add salt after the cut surfaces have seared. Roasted peanuts add a satisfying crunch without a heavy gravy.
Prep
15 min
Cook
18 min
Total
33 min
Yield
Serves 3
One-panLunchboxDry sabzi
Make it
Method
01
Heat a wide pan well, add oil and cumin, then spread the okra in a single loose layer.
02
Cook uncovered over medium-high heat for 8–10 minutes, turning only occasionally.
03
Add onion, turmeric and coriander powder; cook until the onion softens and okra is crisp-tender.
04
Season with salt, chilli, amchur and crushed peanuts. Toss for one minute and remove from heat.
Kitchen notes
Any water left on okra encourages stickiness, so dry it before cutting.
For nut-free homes, replace peanuts with roasted pumpkin seeds.
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Before you cook
Wash produce under clean running water, keep preparation surfaces clean and cook ingredients that require cooking thoroughly. Check packaged ingredients for allergens. “Healthy” here means produce-forward recipe inspiration, not medical or personalised nutrition advice.