Let’s talk about okra. If you’re on the fence because of its reputation for being slimy, I’m here to change your mind forever. This Kashmiri-style Bhindi Bhaji is a revelation! Imagine perfectly crispy, golden-fried okra rounds, seasoned with fragrant spices, and then paired with a cool, creamy, and nutty yogurt sauce. The contrast is absolutely divine and completely addictive. Inspired by a famous dish from Srinagar, this recipe is my go-to for a quick weeknight meal that feels incredibly elegant. It’s proof that simple ingredients can create something truly magical.
Ingredients
• 16 oz / 455g fresh okra
• 1 tsp / 6g salt, divided
• 1/8 tsp / 0.5g yellow asafetida powder (hing)
• 1 tsp / 2g garam masala
• 3 tbsp / 3g fresh coriander, finely chopped
• 2/3 cup / 150g plain yogurt
• 2 tbsp / 15g toasted almonds or pine nuts, finely chopped
• 1/8 tsp / 0.25g freshly ground black pepper
• 2 tbsp / 15g toasted sliced almonds or pine nuts, for garnish
• Ghee or vegetable oil, for deep frying
Instructions
1. Prep the Okra: Wipe the okra with a damp towel, then dry completely. Trim the stems and ends, and slice crosswise into 1/2 inch / 1.5 cm thick rounds.
2. Heat the Oil: Pour ghee or oil to a depth of about 1.5 inches / 4 cm in a deep pan or wok. Heat over medium-high heat until it reaches 365°F / 185°C.
3. Fry the Okra: Carefully add the okra to the hot oil, frying in batches if necessary to avoid overcrowding. Fry until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
4. Season the Okra: Immediately while the okra is hot, transfer it to a bowl. Sprinkle with 3/4 tsp salt, the asafetida, garam masala, and chopped coriander. Toss gently to coat evenly.
5. Make the Yogurt Sauce: In a separate bowl, whisk together the yogurt, finely chopped nuts, black pepper, and the remaining 1/4 tsp salt until smooth and creamy.
6. Serve Immediately: To serve, place the crispy okra on a platter and drizzle with the yogurt sauce, or serve the sauce on the side as a dip. Garnish with toasted sliced almonds or pine nuts and serve immediately to maintain crispness.
Nutritional Information
• Calories: 165 kcal
• Carbohydrates: 9g
• Protein: 4g
• Fat: 13g
Pro Tips
• Dry Okra Thoroughly: Moisture is the enemy of crispy okra. Wash and dry your okra completely before slicing to prevent it from steaming and becoming slimy.
• Watch Your Oil Temp: Keep the oil at a steady 365°F / 185°C. Oil that’s too cool makes okra greasy, while oil that’s too hot will burn the outside before the inside is cooked.
• Serve Immediately: The magic of this dish is the contrast between hot, crispy okra and cool, creamy yogurt. Combine them just before serving to prevent the okra from getting soggy.
• Bloom the Spices: Toss the spices onto the okra right after it comes out of the hot oil. The residual heat will toast the spices, deepening their flavor and aroma.
