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Crispy Fried Bhindi (Indian Okra)

This bhindi recipe delivers crispy, tender pieces of fried okra in under 20 minutes with a light, aromatic spice blend.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Indian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound fresh okra trimmed and sliced into 1/2-inch pieces
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion thinly sliced
  • 1 to 2 green chilies finely minced
  • 1 teaspoon minced ginger
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon amchur powder optional but recommended
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro chopped (for garnish)

Equipment

  • Large skillet or frying pan
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula for stirring
  • Paper towels for drying okra
  • Paper towels for draining fried bhindi
  • Measuring spoons
  • Small bowl for mixing spices

Method
 

  1. Trim the tops and bottoms off the okra and slice into 1/2-inch pieces, then pat completely dry with paper towels.
  2. In a small bowl, combine turmeric powder, coriander powder, black pepper, and salt; set aside.
  3. Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.
  4. Add cumin seeds to the hot oil and toast for about 30 seconds until they crackle.
  5. Add the sliced onion and sauté for 2 to 3 minutes until soft and golden.
  6. Stir in minced ginger and green chilies and cook for 1 minute, stirring constantly.
  7. Add the dry okra pieces and stir to coat with oil and aromatics.
  8. Let the okra cook undisturbed for 3 to 4 minutes to develop a light brown crust.
  9. Sprinkle the reserved spice blend over the okra and stir well, then cook for another 5 to 7 minutes, stirring occasionally, until tender and crispy.
  10. Remove from heat, taste and adjust seasoning if needed, then garnish with chopped cilantro and serve immediately.

Notes

The secret to non-slimy okra is ensuring the pieces are completely dry before cooking and using medium-high heat with minimal stirring.