Easy and Amazing South Indian Bhindi Fry with Garlic & Curry Leaves – No Onion, No Tomato (Serves 2)
🥄 Intro
This South Indian Bhindi Fry (Okra Stir-Fry) is bold, aromatic, and incredibly flavourful — without using onion, tomato, mustard seeds, or typical North Indian spices like coriander powder. Instead, it leans heavily on green chillies, fresh garlic, curry leaves, and a generous handful of fresh coriander for a vibrant finish.
Perfect as a side dish with rasam, sambar, or curd rice, this version keeps it minimal but punchy. It’s gluten-free, vegan, and made in just one pan.
🧂 Ingredients (Serves 2)
- 250 g fresh bhindi (okra/ladyfinger)
- 2 tbsp coconut oil or any neutral oil
- 10–12 curry leaves
- 4–6 garlic cloves (sliced or crushed)
- 2 green chillies, slit lengthwise
- ¼ tsp turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
🍳 Utensils Required
- Kadhai or heavy-bottomed pan
- Spatula
- Knife and chopping board
- Bowl for prep
👨🍳 Instructions
- Prep the Bhindi:
Wash the okra and dry thoroughly using a kitchen towel. Trim the tops and tails, and slice into thin rounds or medium strips. - Heat Oil & Aromatics:
In a kadhai, heat the oil on medium flame. Add curry leaves, green chillies, and garlic. Sauté until the garlic starts to turn golden and fragrant. - Add Bhindi:
Add chopped bhindi and stir well to coat with the aromatic oil. Cook uncovered on medium heat for 8–10 minutes. - Add Turmeric & Salt:
Once the stickiness reduces, sprinkle in turmeric and salt. Stir gently to mix. - Crisp it Up:
Continue sautéing uncovered until bhindi turns slightly crispy and golden around the edges — around 5–6 more minutes. - Finish & Serve:
Turn off the heat and garnish with freshly chopped coriander. Serve hot with rice or roti.
💡 Tips & Variations
- Coconut oil enhances the South Indian Bhindi Fry’s flavour, but you can use any cooking oil.
- Add a squeeze of lime at the end if you like a bit of acidity.
- Use small, tender bhindi for best texture and taste.
📌 Regional Notes
- This version is common in Tamil Nadu and Kerala, where garlic and curry leaves are everyday staples.
- Unlike North Indian bhindi recipes, this South Indian Bhindi Fry avoids heavy masalas and lets the garlic and curry leaves shine.
🔗 Internal & External Links
- Pair it with dal and rice
- Shop garlic press tools on Amazon
🥗 Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 8 g |
| Protein | 2 g |
| Fat | 8 g |
| Saturated Fat | 3 g |
| Fibre | 3 g |
| Sugar | 2 g |
| Sodium | 250 mg |
| Vitamin A | 330 IU |
| Vitamin C | 35 mg |
| Calcium | 40 mg |
| Iron | 1 mg |
*Nutrition values are approximate and based on standard ingredients. Your actual values may vary.
Easy and Amazing South Indian Bhindi Fry with Garlic & Curry Leaves – No Onion, No Tomato (Serves 2)
A flavourful South Indian-style bhindi (okra) stir-fry using garlic, curry leaves, and green chillies — with no onion or tomato. A quick, healthy, and vegan dry sabzi perfect for rice or roti.
Ingredients
Equipment
Method
- Prep the Bhindi:
- Heat Oil & Aromatics:
- Add Bhindi:
- Add Turmeric & Salt:
- Crisp it Up:
- Finish & Serve:
Notes
- Coconut oil enhances the South Indian flavour, but you can use any cooking oil.
- Add a squeeze of lime at the end if you like a bit of acidity.
- Use small, tender bhindi for best texture and taste.
- This version is common in Tamil Nadu and Kerala, where garlic and curry leaves are everyday staples.
- Unlike North Indian bhindi recipes, this one avoids heavy masalas and lets the garlic and curry leaves shine.
