Bhindi Huli or spicy, tangy okra south Indian style (specifically from the Mangalorean Konkani community) is a vegan, gluten free and paleo dish made with okras and simple spices like red chilli powder and sambar powder (a south Indian curry powder) with tamarind as the tangy element, hence the name “huli” or sour. It is normally enjoyed as a side dish with rice and dal or with any Indian flat bread like chapattis, rotis or parathas. Okra is not normally popular with many as it tends to get sticky on cooking; but we love this fresh and healthy vegetable any time! Our most favorite is crispy fried okra or Bhindi Kurkuri. The addition of tamarind helps in preventing the okra from getting sticky in bhindi huli.
The sweetness of the onions with the tanginess of the tamarind along with the heat of chilli and sambar powder gives it a heavenly south Indian flavor! If you do not have sambar powder, you can totally omit it or use any curry powder or a dash of garam masala powder (another north Indian spice). To give it an appetizing look, I have cut okra into 1 inch pieces diagonally. This is one of those quick, easy and delicious okra or bhindi recipes which you can make in a jiffy! Our favorite combination is with plain hot steamed rice and dalithoy! Pair it with a salad like kosambari or carrot and beetroot salad and you have a complete south Indian Konkani meal!
Do try this simple and easy bhindi dry curry today and make it your favorite too! Other simple dry curries or subzis you can try: Green Peas Upkari Mung Bean Sprouts Stir Fry Mooli/White Radish Upkari or Stir Fry
How to make Bhindi Huli with step-by-step method:
Wash and dry okra; trim the ends and cut into 1 inch pieces and keep aside.
Cook Time: 15 minutes
2 cups chopped bhindi/lady’s finger/okra ½ cup chopped or cubed onions, preferably red onions 1 small lemon sized tamarind soaked in little water/1/2 tsp tamarind paste ¼ tsp turmeric powder 1 tsp red chilli powder/cayenne powder 1 to 2 tsp sambhar powder 2 tbsp coconut oil (or any cooking oil) 1 tsp mustard seeds Salt to taste
Instructions Notes 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.
Wash and cube onions and keep aside. Gather all the ingredients.
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.
Tip in turmeric powder, chilli powder and sambar powder (you can omit this or use any curry powder you have).
Mix well and saute on medium high heat, stirring often until the onions are soft and lightly sauteed 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 heat, 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 rice and dal or any Indian flat bread like chapattis, puris, rotis etc.
Enjoy!!
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