Crispy Okra Fry Recipe – Traditional Indian Bhendi with Peanuts

Last Updated on 2 months by Neha Deshmukh

Crispy Okra Fry Recipe – Traditional Indian Bhendi with Peanuts

Hey everyone! Today, I’m sharing a recipe that’s a staple in my family – Crispy Okra Fry, or Bhendi Fry as we call it at home. It’s one of those dishes my grandmother made, and now my mom makes, and I’ve been making for years. It’s simple, flavorful, and seriously addictive. If you’ve ever been put off by slimy okra, this recipe will change your mind!

Why You’ll Love This Recipe

This okra fry is all about texture. We’re aiming for perfectly crispy, golden-brown okra that’s bursting with flavor. It’s quick to make – ready in under 30 minutes – and uses ingredients you probably already have in your pantry. Plus, the addition of peanuts adds a lovely crunch and nutty flavor that takes it to the next level. It’s the perfect side dish for rice, roti, or even as a snack on its own!

Ingredients

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

• 250g Bhendi (Okra)
• 1 medium Onion
• 1 tbsp Red chili powder
• 0.25 tbsp Turmeric powder
• Salt to taste
• 2 tbsp Peanuts
• 0.5 tsp Mustard seeds
• 0.5 tsp Cumin seeds
• 1 tsp Chana dal
• 1 Dry red chili
• 1 sprig Curry leaves
• 3 tbsp Oil

Ingredient Notes

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

• Fresh Okra is Key: Seriously, use the freshest okra you can find. It makes a huge difference in preventing sliminess. Look for firm, bright green pods without any blemishes.
• Spice Levels: Indian cooking is all about personal preference! Feel free to adjust the red chili powder to your liking. Some families like it mild, others like a real kick.
• Chana Dal Magic: Don’t skip the chana dal (split chickpeas)! It adds a wonderful nutty flavor and texture to the tempering. It’s a classic addition in many South Indian recipes. You can find it at most Indian grocery stores.
• Peanut Power: Roasting the peanuts beforehand really enhances their flavor. I usually do a quick dry roast in a pan until they’re fragrant and golden.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the okra thoroughly and pat it completely dry. This is super important for crispiness. Then, slice it into about ½-inch roundels.
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, chana dal, dry red chili, and curry leaves. Sauté for about 30 seconds, until everything is fragrant. This is called the tadka or tempering, and it’s where all the flavor starts!
3. Add the sliced onions and fry until they turn translucent – about 2-3 minutes.
4. Now, add the okra rounds, turmeric powder, and salt. Mix gently to make sure the okra is evenly coated with the spices.
5. Cover the pan and cook for 2-3 minutes. This helps the okra soften slightly. Then, remove the lid and fry, stirring occasionally, until the okra turns crispy and golden brown. This usually takes another 5-7 minutes.
6. Sprinkle the red chili powder over the okra and mix well.
7. Finally, garnish with the roasted peanuts and serve hot with rice or roti!

Expert Tips

• Dry Okra is Happy Okra: I can’t stress this enough – make sure the okra is completely dry before frying. Any moisture will lead to sliminess.
• Don’t Overcrowd the Pan: If you’re making a large batch, fry the okra in batches to avoid overcrowding the pan. This ensures even cooking and maximum crispiness.
• High Heat is Your Friend: A slightly higher heat helps the okra crisp up quickly. Just be careful not to burn the spices!

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat.
• Festival Adaptations: This okra fry is often made during festivals like Janmashtami and Onam as part of a larger spread.
• Gluten-Free: This recipe is naturally gluten-free.

Serving Suggestions

This Crispy Okra Fry is incredibly versatile!

• Serve it as a side dish with a simple dal and rice.
• Enjoy it with roti or paratha for a complete meal.
• It’s also fantastic as a crunchy snack on its own.
• My family loves it with a dollop of yogurt on the side to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, it’s best enjoyed fresh, as it tends to lose its crispiness over time. You can try reheating it in a dry pan, but it won’t be quite as crispy as when it’s freshly made.

FAQs

Let’s answer some common questions:

• Is this okra fry better with fresh or frozen okra? Definitely fresh! Frozen okra tends to be more watery and doesn’t get as crispy.
• How can I prevent the okra from becoming slimy? The key is to wash and thoroughly dry the okra before slicing and frying. Don’t overcrowd the pan, and use a high enough heat.
• Can I use a different type of dal instead of chana dal? While chana dal is traditional, you can experiment with toor dal (split pigeon peas) in a pinch. The flavor will be slightly different, but still delicious.
• What is the best way to roast the peanuts for garnish? A quick dry roast in a pan over medium heat for 3-5 minutes, until fragrant and golden, is perfect.
• Can I make this okra fry ahead of time? It’s best enjoyed fresh, but you can prep the okra (wash, dry, and slice) a few hours in advance. Store it in an airtight container in the refrigerator until ready to cook.

Enjoy this recipe, and let me know how it turns out for you! I hope it becomes a family favorite in your home, just like it is in mine.