Go Back
–+ servings
Crispy Bhindi Fry (Indian Okra Stir-Fry) – vegetarian recipe
Stav Kogan

Crispy Bhindi Fry (Indian Okra Stir-Fry)

If you've ever been hesitant to cook with okra because of its infamous 'slimy' texture, this recipe is here to change your mind! We're transforming this humble green vegetable into an irresistibly crispy, flavor-packed side dish known as Bhindi Fry.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 155
Ingredients Method Nutrition

Ingredients
  

  • What You'll Need
  • 16 oz (455 g) fresh okra
  • 3 to 4 tbsp (45–60 ml) ghee or peanut oil (use oil for vegan)
  • 1.5 tbsp (22 ml) ground coriander
  • 0.5 tsp (2.5 ml) ground cumin
  • 0.25 tsp (1.25 ml) paprika or cayenne pepper
  • 0.5 tsp (2.5 ml) garam masala
  • 0.5 tsp (2.5 ml) turmeric
  • 1 tsp (5 ml) salt
  • for Perfect Bhindi Fry
  • Ensure your okra is bone dry before slicing. Any moisture will create steam and lead to a slimy texture.
  • For an extra burst of flavor, squeeze a wedge of fresh lime or lemon over the finished dish just before serving.

Method
 

  1. Step-by-Step
  2. Prep the Okra: Wash the fresh okra and pat it completely dry with paper towels. This is the most crucial step to prevent sliminess!
  3. Slice: Trim the tops and tails from each okra pod.
  4. Slice them into 1/3-inch / 1 cm thick rounds.
  5. Heat the Pan: Warm the ghee or oil in a large, heavy-bottomed or nonstick skillet over medium-high heat.
  6. First Fry: Carefully add the sliced okra to the hot pan, spreading it into a single layer.
  7. Reduce the heat to medium and cook for about 20 minutes, stirring occasionally, until the okra starts to brown and crisp up.
  8. Add Spices: Sprinkle the ground coriander, cumin, paprika, garam masala, and turmeric over the okra.
  9. Stir well to coat every piece.
  10. Final Sizzle: Increase the heat back to medium-high.
  11. Continue to fry, stirring constantly, until the okra is beautifully golden brown and the spices are fragrant.
  12. Season and Serve: Remove the pan from the heat.
  13. Sprinkle with salt, toss to combine, and cover for 1 minute to let the flavors meld.
  14. Serve immediately while hot and crispy.
  15. Don't overcrowd the pan.
  16. Cook the okra in a single layer for maximum crispiness. If your pan is too small, cook in two batches.
  17. Add the salt at the very end of cooking. Salting earlier draws out moisture, which is the enemy of crispy okra.

Nutrition

Calories: 155kcalCarbohydrates: 10gProtein: 2gFat: 12g

Tried this recipe?

Let us know how it was!