Sliced Okra in Seasoned Yogurt BHINDI BHAJI

There is something truly magical about Kashmiri cuisine, and this Vegetarian Sliced Okra in Seasoned Yogurt (Bhindi Bhaji) is the perfect example of why I love it. If you have ever hesitated to cook okra because of the texture, trust me—this recipe changes everything. We are talking about crispy, golden-fried rounds balanced perfectly by a cool, nutty yogurt sauce that makes the dish absolutely addictive. Inspired by the famous Srinagar kitchen of Dr. Karan Singh, this dish is elegant enough to serve to guests, yet quick enough to whip up in under 15 minutes on a busy weeknight.

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Serves: 4 to 6

Ingredients

• 16 oz (455g) fresh okra

• 1 tsp (6g) salt, divided usage (0.75 tsp for seasoning, 0.25 tsp for yogurt)

• 0.125 tsp (0.5g) yellow asafetida powder (hing)

• 1 tsp (2g) garam masala

• 3 tbsp (3g) fresh coriander, finely chopped

• 0.66 cup (5.3 oz / 150g) plain yogurt (or a 50/50 mix of yogurt and sour cream)

• 2 tbsp (0.5 oz / 15g) toasted almonds or pine nuts, finely chopped

• 0.125 tsp (0.25g) freshly ground black pepper

• 2 tbsp (0.5 oz / 15g) toasted sliced almonds or pine nuts (for garnish)

• Ghee or vegetable oil (sufficient for deep frying)

Instructions

1. Wipe the 16 oz (455g) of okra with a slightly damp kitchen towel to remove any dirt, dry them thoroughly with paper towels, then cut off the stems and tails and slice crosswise into rounds 5 inch (1.5 cm) thick.
2. Pour ghee or vegetable oil to a depth of 5 inches (4 cm) into a deep-frying vessel and place over moderate heat until it reaches 365°F (185°C) on a deep-frying thermometer.
3. Add the okra rounds to the hot oil and fry until they are golden brown and crispy, then remove with a fine-mesh frying spoon and transfer to a cookie sheet lined with paper towels to drain.
4. Sprinkle the hot okra with 75 tsp of the salt, the 0.125 tsp yellow asafetida, 1 tsp garam masala, and 3 tbsp chopped coriander, then toss gently to coat the okra evenly.
5. Combine the 66 cup (150g) yogurt with the 2 tbsp (15g) chopped pine nuts/almonds, 0.125 tsp black pepper, and the remaining 0.25 tsp salt in a mixing bowl, stirring until the mixture is creamy.
6. Assemble the dish just before serving by drizzling portions of the fried okra with the yogurt sauce and garnishing with the 2 tbsp (15g) whole pine nuts or sliced almonds, or gently fold the okra into the sauce to blend.

Nutritional Information (Per Serving)

• Calories: 165 kcal

• Carbohydrates: 9g

• Protein: 4g

• Fat: 13g

(Note: Nutritional values are estimates based on a 5-serving yield. The fat content may vary depending on how much oil the okra absorbs during deep frying.)

Pro Tips for Perfect Bhindi Bhaji

• Dryness is Key: The biggest enemy of crispy okra is moisture. After washing the okra, ensure it is completely dry before slicing. Any residual water will cause the okra to steam rather than fry, leading to that dreaded slimy texture. I recommend washing it an hour before you plan to cook and letting it air dry on a kitchen towel.

• Maintain Oil Temperature: Use a thermometer to keep your oil steady at 365°F (185°C). If the oil is too cool, the okra will absorb excess grease and become soggy; if it is too hot, the outside will burn before the inside cooks through.

• Assemble Last Minute: This dish relies on the contrast between the crispy, warm okra and the cool, creamy yogurt. Do not mix the okra into the yogurt until you are ready to serve. If you mix it too early, the breading will soften, and you will lose that delightful crunch.

• Blooming the Spices: Toss the spices (garam masala, salt, asafetida) onto the okra immediately after removing it from the hot oil. The residual heat helps “bloom” the spices, releasing their essential oils and making the flavor more potent than if you added them to cold okra.

Frequently Asked Questions (FAQ)

How do I prevent the okra from becoming slimy? The secret to non-slimy okra is high heat and low moisture. Make sure your okra is bone-dry before cutting. Deep frying at a high temperature (365°F / 185°C) seals the exterior quickly, preventing the internal mucilage (slime) from leaking out, resulting in a crispy texture.

Can I make this Bhindi Bhaji recipe vegan? Yes, you can easily make this dish vegan. Simply substitute the dairy yogurt and sour cream with a thick, plant-based alternative like unsweetened coconut yogurt or almond milk yogurt. Ensure it is a “Greek-style” plant-based yogurt to maintain the thick, creamy consistency needed for the sauce.

What is Asafetida (Hing) and what is a good substitute? Asafetida is a dried latex gum used in Indian cooking to add a savory, umami flavor that mimics onions and garlic. If you cannot find it, you can substitute it with a mixture of onion powder and garlic powder, though the flavor profile will be slightly different. For those on a strict gluten-free diet, check the label, as some compounded asafetida powders contain wheat flour.

Can I prepare this dish in advance for a dinner party? You can fry the okra up to 2 hours in advance and leave it at room temperature on a paper towel. Prepare the yogurt mixture separately and keep it in the fridge. When you are ready to serve, simply assemble the two components. Do not store the fried okra in an airtight container, or it will lose its crispiness.

I truly hope you give this Kashmiri gem a spot on your table. The unique combination of hot, crispy okra and cool, nutty yogurt creates a texture and flavor profile that is unlike any other bhindi dish you have tasted before. It is a fantastic way to elevate a simple meal or impress guests at your next gathering with something elegant yet quick to prepare. Once you try this method, you might never go back to basic stir-fried okra again! Let me know how it turned out in the comments below, or snap a photo and tag me—I would love to see your creation.