Spicy Indian Okra

    25 minutes

    A vegan side dish called Bhindi which is flavoured with asafoetida powder, which you can find in shops that sell spices. Use it sparingly!

    12 people made this

    Serves: 2 

    • 500g fresh okra
    • salt to taste
    • 2 teaspoons chilli powder
    • 2 to 3 tablespoons olive oil
    • 1 pinch asafoetida powder
    • 1/2 teaspoon black mustard seeds

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Rinse the okra and trim ends off. Chop into small pieces.
    2. In a small mixing bowl combine okra, salt, chilli powder and asafoetida.
    3. In a frying pan over medium high heat, heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to frying pan and cover. Let fry 10 to 15 minutes. Serve hot.

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    Reviews in English (8)


    This is a really good, quick, and easy recipe. That much chili powder is NOT for the faint of heart, though...I cut it back to 1/2 tsp, and it was still quite spicy. The asafoetida powder (which you can find in an Indian grocery) really makes a difference. A little pinch goes a long way. Also, if you use frozen okra, they do leave the tips in, so make sure to take them out first!  -  27 Aug 2005  (Review from Allrecipes USA and Canada)


    My husband made this and didn't change a thing -- it was perfect! Not gummy at all. Tasted almost exactly like the okra dish at our favorite Indian restaurant in Irvine, the Clay Oven.  -  03 Jul 2008  (Review from Allrecipes USA and Canada)


    I love fried okra !! the only thing I canged, was I used corn oil instead of olive oil, left out the mustard seeds, & put the sliced okra into some breading before I fried it!!  -  31 Aug 2006  (Review from Allrecipes USA and Canada)