Ajwain Bhindi Fry (carom Seeds Flavored Okra Fry)

Ajwain as a spice is known to aid in digestion and thus it is frequently used in Parathas or Naan in northern India. It also releases a unique but strong taste when you bite upon it and then it overpowers the flavour of all other ingredients in the recipe. Hence it is used with precaution. Here I am presenting a Okra fry, which is mildly spiced with chili powder and coriander powder and flavoured by Ajwain. I had this recipe in my friend Sanjana’s home, a typical Rajasthani recipe. Serve it with Rajasthani or Missi roti or with simple dal and rice.

photo of ajwain bhindi fry (carom seeds flavored okra fry)
photo of Ajwain Bhindi
photo of Ajwain Bhindi
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Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
15 Min
Cooking Time: 
20 Min

Very Easy

Bhindi (Okra) -500 grams
Ajwain (Carom Seeds) – 1 tablespoon
Turmeric powder – ½ tablespoon
Red chili powder – 1 tablespoon
Coriander Powder – 1 tablespoon
Besan (Gram flour) – 4 tablespoon
Oil – 4 tablespoon
Salt to taste
Wash the Bhindi thoroughly before chopping and keep aside to drain excess water.
Chop off the two ends and then cut them into thin strips.
Combine chopped bhindi with ajwain seeds, turmeric powder, red chili powder, coriander powder. Salt and besan and mix well.
Keep it to marinate for 10 mintues.
After 10 mintues heat oil in a pan over medium flame. When the oil is hot pour the marinated bhindi along with marinade in the pan. Give a gentle stir and cook for about 5-6 mintues.
Turn the flame low and then cover the pan with a lid. Cook it for 15- 20mintues till the bhindi is cooked well and turns crispy.
Remove from fire and serve hot with dal and chawal.