Okra Fry Recipe – Quick Indian Bhindi with Peanuts & Coconut

Last Updated on 2 months by Neha Deshmukh

Okra Fry Recipe – Quick Indian Bhindi with Peanuts & Coconut

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that comes together in minutes. And let me tell you, this Okra Fry (Bhindi Fry) is it. It’s a staple in my house, especially when I want something comforting with my dal and rice. I first made this when I was just starting to experiment with Indian cooking, and it quickly became a go-to. It’s so easy, even a beginner can nail it!

Why You’ll Love This Recipe

This okra fry isn’t just quick – it’s packed with flavor and texture. The slight crunch of the okra, combined with the nutty peanuts and sweet coconut, is just divine. Plus, the tempering of spices gives it that authentic Indian aroma that fills the kitchen and makes everyone come running! It’s a wonderfully satisfying dish that’s perfect for a weeknight meal or a festive gathering.

Ingredients

Here’s what you’ll need to make this delicious okra fry:

• 250 grams ladies finger (okra)
• 1 medium onion, finely chopped
• 1 sprig curry leaves
• 2 garlic cloves, crushed
• 1 green chili, slit lengthwise
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• ?? tsp mustard seeds
• ?? tsp cumin seeds
• ?? – ?? tsp red chili powder (adjust to taste)
• ?? – ?? tsp coriander powder (adjust to taste)
• ?? cup fresh coconut, grated
• 1 tbsp lemon juice
• 1 pinch turmeric powder
• ?? tsp salt (or to taste)
• 2 tbsp oil
• ?? cup peanuts, roasted

Ingredient Notes

Let’s talk ingredients for a sec! A few things make all the difference:

• Fresh Coconut: Seriously, if you can get your hands on fresh coconut, do it. It adds a sweetness and aroma that pre-shredded coconut just can’t match. I know it takes a little extra effort, but it’s so worth it.
• Spice Levels: Spice is a very personal thing! I’ve given a range for the chili powder, but feel free to adjust it based on your preference. Some regions in India prefer a milder bhindi, while others like it fiery hot.
• Okra Freshness: Using fresh, firm okra is key. Avoid okra that’s limp or has brown spots. The fresher it is, the less slimy it will be!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thoroughly wash and dry the okra. Slice it into thin, half-inch rounds. This helps minimize the sliminess – we’ll talk more about that later!
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, urad dal, and chana dal.
3. Let the dals turn golden brown – this takes a couple of minutes. Keep stirring so they don’t burn!
4. Now, add the crushed garlic, curry leaves, and slit green chili. Sauté for about 30 seconds until everything is fragrant. If you like, you can add the chopped onion here and fry until translucent for a lovely caramelized flavor.
5. Add the sliced okra and lemon juice to the pan. Stir-fry for 5-7 minutes, until the okra starts to lose some of its slime.
6. Cover the pan and cook for another 2-3 minutes, until the okra is tender but still has a bit of a bite. We don’t want mushy bhindi!
7. Finally, mix in the turmeric powder, chili powder, coriander powder, roasted peanuts, and grated coconut. Fry for another 3 minutes, stirring constantly.
8. Give it a final taste and adjust the salt as needed. Serve hot with steamed rice or chapati.

Expert Tips

Here are a few tricks I’ve learned over the years to make this okra fry perfect every time:

• Reducing Sliminess: The lemon juice is your friend! It helps to cut down on the okra’s slime. Also, make sure you’re drying the okra really well before slicing.
• Crisp-Tender Texture: Don’t overcook the okra! You want it to be tender but still have a slight crunch.
• Tempering Spices: Tempering (or tadka) is a fundamental technique in Indian cooking. Heating the spices in oil releases their flavors and creates a beautiful aroma. Don’t rush this step!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder flavor, use just ½ tsp of chili powder. For a spicier kick, add up to 1 ½ tsp or even a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped serrano pepper for extra heat!
• Festival Adaptations: This bhindi fry is a great side dish for festivals like Diwali or Onam. It pairs beautifully with a variety of festive dishes.

Serving Suggestions

This okra fry is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a simple dal (lentil soup) and steamed rice.
• Alongside roti (Indian flatbread) and a dollop of yogurt.
• As part of a larger Indian thali (a platter with a variety of dishes).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still be delicious!

FAQs

Let’s answer some common questions:

1. How do I prevent okra from becoming slimy when cooking?

Drying the okra thoroughly before slicing, using lemon juice, and not overcooking it are all key to preventing sliminess.

2. Can I use frozen okra in this recipe?

While fresh okra is best, you can use frozen okra in a pinch. Just make sure to thaw it completely and pat it dry before using. It might be a bit more slimy, so you may need to add a little extra lemon juice.

3. What is the best type of oil to use for making bhindi fry?

Vegetable oil, canola oil, or peanut oil all work well.

4. Can I add other vegetables to this okra fry?

Absolutely! You can add diced potatoes, tomatoes, or bell peppers for extra flavor and texture.

5. How can I adjust the spice level of this recipe?

Adjust the amount of chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.

6. What is the significance of tempering spices in Indian cooking?

Tempering spices releases their essential oils and aromas, creating a more flavorful and fragrant dish. It’s a fundamental technique in Indian cuisine!

Enjoy! I hope you love this okra fry as much as my family does. Let me know in the comments how it turns out for you!