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The Secret to Perfectly Crispy, Non-Slimy Okra (Bhindi Fry) – vegetarian recipe
Stav Kogan

The Secret to Perfectly Crispy, Non-Slimy Okra (Bhindi Fry)

Discover the secret to perfectly crispy, non-slimy okra with this Northern Indian Bhindi Fry recipe. A wide pan and controlled heat transform okra and caramelized onions into an unctuous, intensely flavorful dish. Perfect with flatbread, dal, and raita for a spectacular vegetaria
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 160
Ingredients Method Nutrition

Ingredients
  

  • ¾ lb (340 g / 12 oz) okra, small, tender pods are best
  • 3 tablespoons (45 ml / 1.5 fl oz) olive or peanut oil
  • 1 medium onion, 6–7 oz / 185 g, peeled and chopped
  • 1–2 fresh hot green chilies, chopped
  • 1 teaspoon (5 ml / 0.2 fl oz) ground coriander
  • ½ teaspoon salt
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon nice red chili powder, like Kashmiri
  • for Perfect Bhindi
  • Ensure okra is completely dry before you begin chopping to minimize slime.
  • Never cover the pan while cooking. Trapped steam is the enemy of crispy okra.
  • Use a wide pan to give the okra and onions enough surface area to brown properly instead of steaming.
  • For a tangy finish, add a squeeze of fresh lemon juice or a pinch of amchur (dry mango powder) at the very end of cooking.

Method
 

  1. Prep the Okra: Gently wipe the okra pods with a damp cloth, then spread them on a towel to air-dry completely. This step is crucial! Trim off the tops and tails, then slice the pods crosswise into ⅓ inch / 1 cm thick pieces.
  2. Sauté the Base: Place the oil in a medium, preferably nonstick, frying pan over medium-high heat.
  3. When the oil is hot and shimmering, add the onions, green chilies, and okra.
  4. Stir and cook for about 10 minutes, until the onions are lightly browned and the okra's stickiness has subsided.
  5. Spice it Up: Lower the heat to medium-low.
  6. Add the ground coriander, salt, turmeric, and chili powder.
  7. Mix gently to coat all the , and continue to cook, stirring occasionally, for another 4–5 minutes as the spices toast and become fragrant.
  8. Finish and Serve: Lower the heat to its lowest setting.
  9. Continue to stir gently and cook for a final 2–4 minutes, or until the okra is perfectly tender and has taken on a beautiful dark-brown color.
  10. Serve immediately.

Nutrition

Calories: 160kcalCarbohydrates: 11gProtein: 2gFat: 10g

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