By Foodie Moodie • Jump to Recipe • Print Recipe

Garlic Prawn Bhendi

⏱️ Prep: 15 min

🔥 Cook: 20 min

🕒 Total: 35 min

👨‍👩‍👧‍👦 Servings: 3-4

Spicy and flavorful Garlic Prawn Bhendi with perfectly cooked prawns and tender okra, infused with garlic, onion, and aromatic spices. Perfect with steamed rice, roti, or parota.

💖 Why You’ll Love This Recipe

• ✅ Succulent prawns with tender fried okra
• ✅ Rich garlic-onion masala for deep flavor
• ✅ Quick and easy weeknight meal
• ✅ Pairs perfectly with rice, roti, or parota

💡 Cooking Tips

• Fry the okra until golden to prevent sliminess.
• Add prawns at the end to avoid overcooking and maintain juiciness.
• Adjust green/red chillies according to your spice preference.
• Use butter for a richer flavor and aroma in the masala.

🍴 Serving Suggestions

• Serve hot with steamed rice, roti, or parota.
• Garnish generously with fresh coriander and sliced chillies for extra flavor.

❄️ Storage

• Best served fresh, but can be stored in an airtight container in the fridge for up to 1 day.
• Reheat on medium heat with a splash of water to keep prawns tender.

🔄 Variations

• Use green chillies for milder spice or Thai red chillies for extra heat.
• Replace prawns with chicken for a different protein version.
• Add a squeeze of lemon juice for a tangy twist.

❓ FAQs

• Can I use frozen prawns? Yes, thaw completely and pat dry before cooking.
• How do I avoid slimy okra? Fry them separately until golden brown before adding to the masala.
• Can I make it less spicy? Reduce the amount of chilli powder and fresh chillies to taste.

📝 Ingredients

• 300g okra, washed and slit, marinated with salt and 1/2 tsp turmeric
• 300–350g prawns, peeled or unpeeled
• 1 tbsp butter
• 2 tbsp sliced garlic
• 1 whole onion, sliced
• 1 chopped tomato
• 1 tsp ginger garlic paste
• 1 tsp chilli powder (adjust to taste)
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp chaat masala powder
• Salt to taste
• To garnish: chopped coriander and optional sliced Thai red chillies

👨‍🍳 Instructions

1. In a pan, heat oil and fry the marinated okra until golden brown. Set aside.
2. In the same pan, add sliced onion and garlic. Cook until translucent.
3. Add butter and cook for a few more minutes.
4. Add ginger garlic paste, chopped tomato, chilli powder, turmeric, coriander powder, chaat masala, and a bit of water. Cook covered until fragrant and oil separates.
5. Add prawns and mix well. Cook for 2–3 minutes.
6. Add the fried okra, mix again, adjust salt, and add a splash of water. Cover and cook on medium heat for 5–7 minutes.
7. Garnish with chopped coriander and optional sliced chillies. Serve hot with steamed rice, roti, or parota.

📊 Nutrition (per serving)
Calories: ~350 | Protein: 25g | Carbs: 10g | Fat: 22g