Jhinga Bhindi Fry (Prawns and Okra Stir-Fry)

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  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
151 Calories
1g Fat
31g Carbs
8g Protein
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Nutrition Facts
Servings: 4 Portions (4 Servings)
Amount per serving
Calories 151
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 1%
Cholesterol 14mg 5%
Sodium 220mg 10%
Total Carbohydrate 31g 11%
Dietary Fiber 5g 18%
Protein 8g
Calcium 135mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This dish is simple and really quick to make. Serve it with hot chapatis (Indian flatbread) or plain boiled rice and a lentil dish.


  • 1 lb./500 g. medium to large-sized prawns (peeled and deveined)
  • 2 1/2 cup/250 g. baby okra (tops and tails chopped off)
  • 1 tsp. cumin seeds
  • 2 large onions
  • 12 to 15 cloves of garlic (chopped very fine)
  • 2 green chilies (slit lengthwise)
  • 2 large tomatoes (chopped fine)
  • 1/2 tsp. turmeric powder
  • 1 tsp. brown sugar
  • Juice of 1 lime
  • 3 tbsp. vegetable/ canola/ sunflower cooking oil
  • Salt (to taste)
  • 1 tsp. garam masala

Steps to Make It

  1. Heat the oil in a pan and add the cumin seeds. When they stop spluttering, add the onions and garlic and fry till light golden.

  2. Add the green chilies and fry for a minute.

  3. Add the tomatoes and turmeric powder and mix well. Cook for 2 to 3 minutes.

  4. Add the okra, mix well and cook for 5 minutes.

  5. Add the prawns, brown sugar, lime juice, and salt to taste and mix well. Cook for 2-3 more minutes. Turn off the fire, sprinkle garam masala over the okra and prawns and cover immediately.

  6. Serve after 2 minutes with chapatis (Indian flatbread) or plain boiled rice and a lentil dish.

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