Authentic Okra Fry Recipe – Bhindi Sabzi with Curry Leaves & Spices

Last Updated on 2 months by Neha Deshmukh

Authentic Okra Fry Recipe – Bhindi Sabzi with Curry Leaves & Spices

Hey everyone! Today, I’m sharing a recipe that’s a staple in so many Indian homes – a simple yet incredibly flavorful Okra Fry, or Bhindi Sabzi. It’s one of those dishes my grandmother always made, and honestly, it always disappeared so quickly! It’s crispy, slightly tangy, and packed with the wonderful aroma of curry leaves. Trust me, once you get the hang of it, you’ll be making this all the time.

Why You’ll Love This Recipe

This Bhindi Fry is more than just a quick side dish. It’s a celebration of simple ingredients and bold flavors. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s naturally gluten-free and can easily be made vegan! It’s a comforting, home-style dish that’s sure to become a family favorite.

Ingredients

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

• 750 grams okra/bhindi
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 8-10 curry leaves
• 2 medium onions
• 1 teaspoon coriander seeds powder
• 1 teaspoon red chilli powder
• Salt to taste

Ingredient Notes

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

• Okra: Fresh okra is key. Look for firm, bright green pods without any blemishes. The younger the okra, the less slimy it will be.
• Curry Leaves: Don’t skip these! They add such a unique, aromatic flavor. If you can find fresh curry leaves, definitely use them. They’re available at most Indian grocery stores.
• Spice Blends: While I’ve used a simple coriander and chilli powder blend, feel free to experiment! Some regions in India add a pinch of amchur (dry mango powder) for tanginess, or garam masala for warmth.
• Oil: Traditionally, this dish is made with mustard oil, especially in North India. However, any neutral oil like vegetable or canola oil works well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the okra thoroughly and pat it completely dry. This is super important to avoid sliminess. Then, slice it into round pieces – about ½ inch thick is perfect.
2. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them splutter. That lovely aroma is a good sign!
3. Now, add the fresh curry leaves and sauté for a few seconds until they become fragrant.
4. Add the thinly sliced onions and cook until they turn translucent. Don’t rush this step – nicely browned onions add a lot of flavor.
5. Add the sliced okra to the pan and stir-fry on high heat for 2-3 minutes. This initial high-heat stir-fry helps to reduce the slime.
6. Reduce the heat to low, cover the pan, and cook for 15-20 minutes, stirring every 3-4 minutes. You want the okra to turn a beautiful golden brown.
7. Sprinkle salt and mix gently. Be careful not to over-stir, as you don’t want to break the okra pieces.
8. Add the roasted coriander powder and mix well. Cook for another 2 minutes, allowing the flavors to meld.
9. Finally, sprinkle the red chilli powder and toss to combine. Serve hot!

Expert Tips

Here are a few things I’ve learned over the years:

• Dry Okra is Happy Okra: Seriously, the drier the okra, the crispier the fry.
• High Heat First: That initial stir-fry on high heat is your friend.
• Don’t Overcrowd the Pan: If you’re making a large batch, cook the okra in batches to ensure it gets crispy.
• Patience is Key: Cooking on low heat for a longer time ensures the okra is cooked through and beautifully browned.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure you’re using a vegan-friendly oil.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ½ teaspoon or omit it altogether.
  • Medium: Use 1 teaspoon of red chilli powder as per the recipe.
  • Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.
• Festival Adaptation: This Bhindi Fry is often made during festivals like Janmashtami and Navratri as a simple, satisfying offering and side dish.
• Gluten-Free Option: This recipe is naturally gluten-free.

Serving Suggestions

This Bhindi Fry is fantastic with:

• Roti or chapati (Indian flatbread)
• Rice and dal (lentils)
• A side of yogurt (raita)
• As part of a larger Indian thali (platter)

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. While it won’t be quite as crispy, it will still be delicious!

FAQs

What is the best way to prevent okra from becoming slimy?

The key is to ensure the okra is completely dry before cooking, and to cook it on high heat initially. Don’t overcrowd the pan, and avoid stirring too much.

What type of oil is traditionally used for Bhindi Fry?

Mustard oil is traditionally used, especially in North India, for its distinct flavor.

Can I use store-bought coriander powder, or is freshly ground better?

Store-bought is perfectly fine! However, freshly ground coriander powder does have a more vibrant aroma and flavor.

How can I adjust the spice level of this recipe?

Simply adjust the amount of red chilli powder to your liking.

What is the significance of curry leaves in this dish?

Curry leaves add a unique, aromatic flavor that’s essential to many South Indian dishes. They also have a slightly citrusy note that complements the okra beautifully.

Can this okra fry be made ahead of time?

It’s best enjoyed fresh, but you can prep the okra (wash, dry, and slice) a few hours in advance. Just store it in an airtight container in the fridge until you’re ready to cook.