Bhindi Huli Recipe - South Indian Style Tangy Okra
Bhindi Huli is a quick side dish of bhindi/okra flavored with red chilli, sambar powder, tamarind and onions; a healthy side dish with any meal.
Bhindi Huli Recipe (South Indian Style Tangy Okra) is a quick side dish of bhindi/okra flavored with red chilli powder, sambar powder, tamarind and onions; a healthy side dish with any meal. You can also pack this easy and tasty sabzi for your's and your kid's lunch box.
If you like this recipe, you can also try other Bhindi Recipes such as
How to make Bhindi Huli Recipe - South Indian Style Tangy Okra
To begin making the Bhindi Huli Recipe (South Indian Style Tangy Okra), wash and dry okra; trim the ends and cut into 1 inch pieces and keep aside. Cube onions and keep aside.
Heat oil in a large deep saucepan and once hot, add mustard seeds. As soon as the mustard seeds crackle and pop, stir in the chopped onions and mix well.
Add in the turmeric powder, red chilli powder and sambar powder (you can omit this or use any curry powder you have). Mix well and sauté on medium high heat, stirring often until the onions are soft and lightly sautéed or until they change color.
Add the chopped bhindi/okra and mix well. Stir in tamarind water or paste along with salt to taste and mix again.
Add as much or as little tamarind for flavoring depending upon how sour you want your curry. Cook on medium high, covered, stirring in between until the bhindi is cooked and semi dry.
Taste in between and add salt or more tamarind according to your taste. Remove from heat and serve as a side dish with your meal.
The same dish can be prepared with potatoes instead of bhindi.
If you do not have tamarind, use some lemon juice or amchur powder (mango powder) instead, but for the authentic flavor, tamarind is the best.
Try not to overcook the recipe as overcooked okra is not at all appetizing.
Bhindi Huli Recipe - South Indian Style Tangy Okra is part of the Festival Recipes Contest