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Tawa Bhindi Recipe (Simple Okra Fry with Garlic and Green Chillies)
Fozia Siraj

Tawa Bhindi (Dry Okra Fry with Garlic and Green Chillies)

Simple homestyle tawa bhindi made with just five ingredients: okra rounds slow-fried on a tawa with sliced garlic and green chillies until crisp at the edges and not slimy at all. Perfect with hot roti.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 people
Course: Main Course, Side Dish
Cuisine: pakistani
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g bhindi (okra) tender, washed and completely dried
  • 3 tbsp cooking oil
  • 5 to 6 garlic cloves thinly sliced
  • 3 to 4 green chillies chopped
  • 3/4 tsp salt or to taste

Equipment

  • Tawa or wide flat frying pan

Method
 

  1. Wash the bhindi and dry every piece completely with a kitchen towel. Let it air dry for 20 to 30 minutes if you have time. Any water left on the okra makes it slimy.
  2. Trim off the tops and tails and cut the bhindi into thin rounds, about 1/4 inch (6 mm) thick.
  3. Heat the oil on a tawa or wide flat pan on medium heat. Add the sliced garlic and fry for about 1 minute, until it turns light golden and fragrant.
  4. Add the bhindi and spread it out in a thin layer. Do not cover the pan.
  5. Cook on medium to medium-high heat for 12 to 15 minutes, stirring gently every 2 to 3 minutes, until the stickiness is gone and the edges turn crisp and slightly charred.
  6. Add the green chillies and cook for 2 to 3 minutes more.
  7. Sprinkle the salt at the very end, toss once and turn off the heat. Serve hot with roti or paratha.

Notes

  • Dry, dry, dry: the okra must be completely dry before cutting, and the knife and board should be dry too.
  • Salt at the end: adding salt early draws out moisture and makes bhindi sticky.
  • No lid: covering the pan traps steam and turns it slimy.
  • Do not crowd: if your tawa is small, cook in two batches so the okra fries instead of steaming.