Bhindi Karahi Recipe | Easy Okra Recipe

Bhindi or okra has amazing health benefits and is one of the most favourite vegetable of every Pakistani. Bhindi or okra is cooked in many ways, but this bhindi karahi is a unique and a must try recipe. It is so delicious and easy to make. In this recipe the bhindi is cooked in a tomato-based gravy in olive oil, which makes it a healthy dish to enjoy with roti at lunch or dinner. Give this vegetarian and vegan friendly recipe a try and give me your feedback.

Serving Suggestions:

Serve this bhindi karahi with chapatis or phulkas, salad, lassi and achaar for a comforting and filling meal.

Storage Suggestions:

• This bhindi dish can easily be frozen in an airtight container for later use. Be sure to thaw it out before consumption.
• You can also freeze fresh bhindi. It’s quite difficult to find bhindi here in my town so I usually buy them in bulk, use some in the dishes and freeze some for later use. I thoroughly wash them, dry them with a clean towel, slice them and then freeze in a sealed container or freezer bags. They can be stored up to 6 months in freezer.

To avoid making slime free okra:

• It should be completely dry before cutting, so wash it a night before cooking (if possible) or dry it well with the paper towel.
• Don’t stir continuously while cooking.
• Adding lemon juice also helps remove slime from the okra.
• Don’t cover the pan with lid after adding okra.

Watch how to make this bhindi karahi:

More delicious recipes you need to try:

• Aloo Methi
• Street Style Masala Soda
• Red Kidney Beans Curry
• Avocado Cucumber Salad

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Okra Curry (Bhindi Karahi)

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Course: Main Course

Cuisine: South Asian

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 3

Author: Farhana

Ingredients

• 4 cups thinly sliced okra (bhindi)
• ¼ cup olive oil
• 2 cups thinly sliced tomatoes
• 1 teaspoon salt
• 2 teaspoons red chili flakes
• 3-4 pieces fresh chilies

Instructions

• In a large pan, heat the olive oil and add the sliced tomatoes.
• Cover and cook on medium flame for 5 to 7 minutes until the tomatoes are soft.
• Add salt, red chili flakes, and green chilies.
• Mix well and cook until the oil separates.
• Add the sliced okra and mix gently.
• Cook uncovered on medium flame for 10 to 12 minutes.
• Serve with chapati, salad, and lassi. Enjoy! And remember “COOKING IS EASY!”

Video

Notes

• Adjust heat and oil to your preference.
• For slime-free okra, do not cover the pan after adding okra.
• Adding lemon juice can also help reduce slime from the okra.