Bhindi or Okra Jhalfrezi – Stir Fried Crisp Okra with Potatoes
This dish has several names and close cousins –Bhindi Masala or Bhindi Do-Piaza come to mind. But today I am talking Bhindi or Okra Jalfrezi. After doing this in many authentic steps for a class I never made it again. After several layers of simplification, I offer you a sheet pan/air fryer version, to complement the tested and tried stove top version. A comforting and wholesome dish. You can easily finish a large batch all together.
About Bhindi or Okra jhalfrezi
A Jhal Ferazi, is a stir fry of Anglo-Indian origin. Common ingredients include the potatoes, onions and bell peppers. Very simple and essential spices. It can be done simply in 15 minutes. And for a good oven roasted or air fryer version, toss everything together and roast. And you know what, I even used whole frozen okra. Yes, I went there. So, now you have two versions of this very flavorful dish that I call Okra jhalfrezi.
Balancing the Okra
The important thing to realize, is that to really get the right impact of a dish is to find the crisp and tender pods of Okra. So, in essence this really is a late summer deal. I had stopped by Queens, earlier last week and was able to pick up some great green pods. I shall not even like to imagine where these vegetables come from at this time of the year. The things I do for my classes.
And since the original, I have found these amazing tender baby frozen okra pods. Times and life changes. Once upon a time, I would never really work with frozen okra. Well, in addition to better options in the market, I find they work well with the air fryer or sheet pan.
Two steps, one pan and 20 minutes! And, most of those minutes are hands off. And This dish is best served with flat breads and or if you are feeling indulgent, eat them with crisp puris like we did in class.
How to Enjoy your Bhindi or Okra Jhalfrezi
Like other vegetarian dishes on this site, it is a flexible dish. I love to mesh this with an onion relish, the Indian restaurant kind and for an all vegan meal, you can happily pair this with this coconut infused black beans.
A beautiful medley of okra, potatoes and bell peppers.
Ingredients
- 1 pound of fresh or frozen tender okra
- 1 medium sized potato or 3 baby potatoes cut into wedges (
- 2 cloves of garlic minced
- 2 shallots or 10 baby onions quartered
- 1/2 bell pepper thinly sliced
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon red cayenne pepper
- 2 to 3 tablespoons oil
- 1 teaspoon whole cumin seeds
- 1 tomato quartered
- 1 teaspoon garam masala
- 2 tablespoons chopped cilantro
- 2 tablespoons lemon juice, squeezed
Instructions
- Air Fryer/Sheet Pan Version
- Remove the tops of the baby okra and set on paper towels while prepping the remaining vegetables.
- Turn the oven to 425 degrees or the air fryer to 400 degrees. Note, you may need to do this in two batches in most air fryers.
- Toss the okra, potatoes, garlic and onion with the bell pepper, turmeric, salt, and red cayenne pepper and the oil.
- Toss with the oil.
- Line a sheet pans or air fryer tray with parchment and spread the mixture and cook for 12 minutes.
- Remove and give it a good stir, the okra should be still quite soft especially if using frozen okra.
- Add in the tomato and cook for another 10 minutes. At this point parts of the okra should be crisp, and the potatoes should be soft.
- Finish this with chopped cilantro and lime juice.
- Stove Top Version (preferred with non-frozen okra
- Remove the tops and tips and cut into small 1/2-inch pieces. Place on paper towels and set aside.
- Toss the potatoes with the turmeric.
- In a large heavy skillet heat the oil add in the cumin seeds and wait until the seeds crackle.
- Add in the potatoes and stir to coat. Cover and cook on low heat for 8 minutes, until the potatoes are almost tender
- Add in the okra, cayenne and salt. Add in the tomato and mix well. Cover and cook for 3 to 4 minutes.
- Sprinkle with garam masala and cilantro
- Finish with lemon juice before serving.
Notes
You can also use good quality frozen okra for this recipe.