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BHINDI AJWAIN MASALA

Okra-tastic Tangy Bendi: Spiced, Crispy, Delicious

Bring zest to your meal with Tangy Spiced Okra Stir-Fry — a quick, flavor-packed bendi recipe that lives up to the “Okra-tastic Tangy Bendi” promise. This spiced okra dish uses mustard oil, crushed carom, turmeric, coriander and red chili to cut the slime and boost crunch. Marinated for 20 minutes then pan-cooked until 80% done, finished with lemon and garam masala for bright tang and warm aroma. Serve with rice or roti for a speedy, satisfying vegetarian main.


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Tangy Spiced Okra Stir-Fry on a plate: chopped okra with onions, green chillies and ajwain, cooked in mustard oil, finished with lemon and chopped coriander.¯

Zero-Stress Tangy Okra Tricks for Maximum Yum Factor

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Pat the okra completely dry and cut evenly to avoid unwanted slime — water is the real culprit. Cook in mustard oil over medium-high heat to lock in crunch, keeping the pan spacious so the okra fries, not steams. Let it rest in spices for 20 minutes to deepen flavour. Crush ajwain for digestive benefits, add lemon juice right before serving, and dust garam masala off the heat. Re-crisp leftovers in a hot pan, and tone down spice by reducing chilli powder. Perfect with roti or steamed rice.

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     Step-by-Step Recipe : From Slimy to Crispy — The Okra Glow-Up​

INGREDIENTS

  • Okra – 350 g, chopped
  • Onion – 2 medium, chopped
  • Green chillies – 3 small, chopped
  • Mustard oil – 2 tbsp
  • Carom seeds (ajwain) – 1 tsp, crushed
  • Turmeric powder – ½ tsp
  • Red chilli powder – 2 tsp
  • Coriander powder – 1 tsp
  • Salt – to taste
  • Black salt – to taste
  • Fresh coriander – 2 tbsp + a handful for garnish
  • Lemon juice – from 1 lemon
  • Garam masala – ½ tsp
​Close-up of Spiced Bendi: okra and onions seasoned with carom and garam masala, lemon-splashed and garnished with coriander, showing crisp texture.

PREPARATION STEPS

Mix the Ingredients

  1. In a large bowl, add chopped okra, onions, green chillies, mustard oil, crushed carom seeds, turmeric powder, red chilli powder, coriander powder, salt, black salt, and 2 tbsp fresh coriander.
  2. Mix well and let it rest for 20 minutes to allow the flavors to blend.

Cook the Okra

  1. Heat a pan and add the marinated okra mixture.
  2. Cook on medium heat until the okra is about 80% cooked, stirring occasionally to avoid sticking.

Add Tangy Flavor

  1. Squeeze in lemon juice, mix well, and cook for another 2–3 minutes.

Finish and Serve

  1. Sprinkle garam masala and add a handful of freshly chopped coriander.
  2. Mix well, turn off the heat, and serve hot with roti or rice.

Pat the okra completely dry before cutting, slice uniformly, cook on high heat without overcrowding the pan, and add lemon at the end to brighten and reduce slime.

Yes — vegetable or sunflower oil works. Mustard oil adds a characteristic pungent flavour; if you skip it, you might miss that punch but the dish will still be tasty.

You can chop and marinate the okra for up to 20–30 minutes in advance, but cook just before serving to keep the texture crisp. Avoid marinating too long or it may get soggy.

Reduce red chilli powder and skip green chillies or remove seeds. You can keep a small pinch of mild chilli or paprika for colour without heat.

Refrigerate in an airtight container for 2–3 days. Re-crisp in a hot pan or oven (not microwave) for best texture; add a squeeze of lemon after reheating.

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