Khatti Bhindi
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Khatti Bhindi is a tangy and spicy okra stir-fry that is a huge favorite in many North Indian households. The 'khatta' or tanginess usually comes from dry mango powder (amchur) or sometimes a bit of tamarind paste. This dish is all about getting the texture right—the okra should be cooked until it is slightly crispy but not sticky. We achieve this by frying it on a high flame first and adding the souring agent only towards the end. It is a fantastic accompaniment to simple dal and rice, adding a bright burst of flavor to the meal. My secret is using a good amount of onions to give it a subtle sweetness that balances the tang.
Ingredients
Cooking Instructions
Tips & Secrets
- Never cover the bhindi while cooking as the steam will make it sticky and slimy.
- Always add salt and amchur at the end; salt releases moisture and amchur helps in cutting the sliminess if added mid-way.
- Ensure the okra is completely dry before cutting; this is the most important step for a non-sticky result.
Nutritional Information(Per 150g)
155 kcal
3g
10g
14g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.