Bhindi Huli/Spicy, Tangy Okra South Indian Style

 


Bhindi Huli or spicy, tangy okra south Indian style (specifically from the Mangalorean Konkani community) is a vegan, gluten free and paleo dish made with okras and simple spices like red chilli powder and sambar powder (a south Indian curry powder) with tamarind as the tangy element, hence the name “huli” or sour. It is normally enjoyed as a side dish with rice and dal or with any Indian flat bread like chapattis, rotis or parathas.

Okra is not normally popular with many as it tends to get sticky on cooking; but we love this fresh and healthy vegetable any time! Our most favorite is crispy fried okra or Bhindi Kurkuri.  The addition of tamarind helps in preventing the okra from getting sticky in bhindi huli.

The sweetness of the onions with the tanginess of the tamarind along with the heat of chilli and sambar powder gives it a heavenly south Indian flavor! If you do not have sambar powder, you can totally omit it or use any curry powder or a dash of garam masala powder (another north Indian spice).

To give it an appetizing look, I have cut okra into 1 inch pieces diagonally. This is one of those quick, easy and delicious okra or bhindi recipes which you can make in a jiffy! Our favorite combination is with plain hot steamed rice and dalithoy! Pair it with a salad like kosambari or carrot and beetroot salad and you have a complete south Indian Konkani meal!

Do try this simple and easy bhindi dry curry today and make it your favorite too!

Other simple dry curries or subzis you can try:

Green Peas Upkari

Mung Bean Sprouts Stir Fry

Mooli/White Radish Upkari or Stir Fry

Bhindi Huli/Spicy, Tangy Okra Curry South Indian Style
Serves 3
A quick dish of bhindi/okra flavored with red chilli, sambar powder, tamarind and onions; a healthy side dish with any meal.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
126 calories
10 g
0 g
10 g
2 g
8 g
213 g
63 g
3 g
0 g
1 g
Nutrition Facts
Serving Size
213g
Servings
3
Amount Per Serving
Calories 126
Calories from Fat 82
% Daily Value *
Total Fat 10g
15%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 63mg
3%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
13%
Sugars 3g
Protein 2g
Vitamin A
10%
Vitamin C
31%
Calcium
7%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups chopped bhindi/lady’s finger/okra
  2. ½ cup chopped or cubed onions, preferably red onions
  3. 1 small lemon sized tamarind soaked in little water/1/2 tsp tamarind paste
  4. ¼ tsp turmeric powder
  5. 1 tsp red chilli powder/cayenne powder
  6. 1 to 2 tsp sambhar powder/curry powder/garam masala powder (optional)
  7. 2 tbsp coconut oil (or any cooking oil)
  8. 1 tsp mustard seeds
  9. Salt to taste
Instructions
  1. Wash and dry okra; trim the ends and cut into 1 inch pieces and keep aside.
  2. Cube onions and keep aside.
  3. Squeeze tamarind and extract tamarind water.
  4. Gather all the ingredients.
  5. Heat oil in a large deep saucepan and once hot, add mustard seeds.
  6. As soon as the mustard seeds crackle and pop, stir in the chopped onions and mix well.
  7. Tip in turmeric powder, chilli powder and sambar powder (you can omit this or use any curry powder you have). Mix well and sauté on medium high heat, stirring often until the onions are soft and lightly sautéed or until they change color.
  8. Add the chopped bhindi/okra and mix well. Stir in tamarind water or paste along with salt to taste and mix again.
  9. Add as much or as little tamarind for flavoring depending upon how sour you want your curry.
  10. Cook on medium high, covered, stirring in between until the bhindi is cooked and semi dry.
  11. Taste in between and add salt or more tamarind according to your taste.
  12. Remove from heat and serve as a side dish with rice and dal or any Indian flat bread like chapattis, puris, rotis etc.
  13. Enjoy!!
Notes
  1. The same dish can be prepared with potatoes instead of bhindi.
  2. If you do not have tamarind, use some lemon juice or amchur powder (mango powder) instead, but for the authentic flavor, tamarind is the best.
  3. Try not to overcook the vegetable as overcooked okra is not at all appetizing.
beta
calories
126
fat
10g
protein
2g
carbs
10g
more
Curry and Vanilla http://www.curryandvanilla.com/

How to make Bhindi Huli with step-by-step method:

  • Wash and dry okra; trim the ends and cut into 1 inch pieces and keep aside.

  • Wash and cube onions and keep aside.
  • Gather all the ingredients.

  • Heat oil in a large deep saucepan and once hot, add mustard seeds.

  • As soon as the mustard seeds crackle and pop, stir in the chopped onions and mix well.

  • Tip in turmeric powder, chilli powder and sambar powder (you can omit this or use any curry powder you have).

  • Mix well and saute on medium high heat, stirring often until the onions are soft and lightly sauteed or until they change color.

  • Add the chopped bhindi/okra and mix well. Stir in tamarind water or paste along with salt to taste and mix again.
  • Add as much or as little tamarind for flavoring depending upon how sour you want your curry.

  • Cook on medium heat, covered, stirring in between until the bhindi is cooked and semi dry.
  • Taste in between and add salt or more tamarind according to your taste.
  • Remove from heat and serve as a side dish with rice and dal or any Indian flat bread like chapattis, puris, rotis etc.

  • Enjoy!!

Linking this up with : #RecipeoftheWeek  |  #FiestaFriday  |  #CookingwithAuntJuju #Zoale.com  |  

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7 comments

  1. Antonia says:

    I have never been a huge fan of okra, but when it is cooked right, it can be tasty. I think I would enjoy your version and all of the delicious flavors. I will definitely have to try this out. Thank you for bringing your unique and tasty twist on okra, to the party! Happy Fiesta Friday!

    • curryandvanilla says:

      Okra is a tricky vegetable but this Indian version of okra curry is very easy and tasty too! Do try it some time. Happy Fiesta Friday!

  2. cookingwithauntjuju.com says:

    I had okra for the first time in a gumbo while on vacation in New Orleans a few years ago. I really enjoyed it and upon returning I fried it and that was delicious. I have never had it on its own (the slime issue) but your recipe looks very flavorful with all the spices and onions. Thanks for sharing with Fiesta Friday.

    • curryandvanilla says:

      Thanks so much 🙂 Adding tamarind paste sometimes solves the slime issue 😀 Do try this simple version; you will love it.

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