Crispy Bhindi Recipe – Authentic Indian Okra with Yogurt & Spices

Last Updated on 2 months by Neha Deshmukh

Crispy Bhindi Recipe – Authentic Indian Okra with Yogurt & Spices

Hey everyone! If you’re anything like me, you’ve probably had a bit of a love-hate relationship with bhindi (okra). It can be amazing when cooked right – crispy, flavorful, and totally addictive. But let’s be real, slimy bhindi is a total mood killer! I’m sharing my foolproof recipe for perfectly crispy bhindi, tossed in a tangy yogurt and spice blend. Trust me, this one will change your mind about okra forever.

Why You’ll Love This Recipe

This isn’t your average bhindi recipe. We’re going for maximum crispiness and a delightful balance of flavors. The yogurt adds a lovely tang, while the tempering (or tadka as we call it) gives it that authentic Indian aroma and spice. It’s relatively quick to make, super satisfying, and a wonderful way to enjoy this often-underappreciated vegetable. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to make this crispy bhindi magic happen:

• 10 ladies finger (bhindi/okra)
• 1 cup thick curd (plain yogurt)
• 2 teaspoons oil
• Salt to taste
• 1 teaspoon coconut oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 2 small red chillies, broken in half
• 1 small sprig curry leaves

Ingredient Notes

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

• Coconut Oil: I love using coconut oil for the tempering. It adds a beautiful aroma that complements the spices perfectly. Traditionally, in South India, coconut oil is a staple for tempering. You can use ghee or any neutral oil if you prefer, but coconut oil really elevates the flavor.
• Tempering Variations: Every family has their own spin on tempering! Some add a pinch of hing (asafoetida), others throw in a dried red chilli whole. Feel free to experiment and make it your own.
• Thick Curd is Key: Seriously, don’t skimp on the thickness of the curd. Thin or watery curd will make the bhindi soggy. If your curd is a little too runny, you can strain it through a muslin cloth for about 30 minutes to remove excess water. I usually use homemade curd, but a good quality Greek yogurt works well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the bhindi thoroughly and pat it completely dry with a tissue. This is super important for crispiness. Then, trim both ends and slice it thinly – about ½ inch thick.
2. Heat 2 teaspoons of oil in a skillet over low flame. Add the sliced bhindi and sauté for 10-15 minutes, stirring occasionally. The goal is to get it crispy and non-sticky, so low and slow is the way to go!
3. While the bhindi is cooking, whisk the curd until it’s smooth and creamy in a mixing bowl. Set aside.
4. Now, let’s make the tempering! Heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds, broken red chillies, and curry leaves. Let everything sizzle for about 30 seconds until fragrant.
5. Once the bhindi is crispy, remove it from the heat. Combine it with the whisked curd, tempered spices, and salt. Mix gently to coat everything evenly.
6. Finally, chill the bhindi in the fridge for at least 30 minutes before serving. This allows the flavors to meld together beautifully. You can garnish with a little extra tempering if you like!

Expert Tips

• Don’t overcrowd the pan: Cooking the bhindi in batches ensures it gets crispy instead of steaming.
• Low and Slow: Seriously, patience is key here. Low heat is your friend.
• Dry Bhindi = Crispy Bhindi: I can’t stress this enough! Make sure the bhindi is completely dry before you start cooking.

Variations

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

• Vegan Adaptation: Swap the dairy curd for a plant-based yogurt – cashew or soy yogurt work great!
• Spice Level: Adjust the quantity of red chillies to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Quick Version: If you’re short on time, you can reduce the cooking time of the bhindi to about 8-10 minutes, but it might not be quite as crispy.
• Festival Adaptation: This bhindi makes a fantastic side dish during Janmashtami, a Hindu festival celebrating the birth of Lord Krishna.

Serving Suggestions

This crispy bhindi is delicious on its own as a snack or side dish. It pairs perfectly with roti (Indian flatbread), dal (lentils), or rice. I also love serving it with a side of raita (yogurt dip) for extra coolness.

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 some of its crispiness over time.

FAQs

Let’s answer some common questions:

1. What type of bhindi/okra is best for this recipe?

Any variety of okra will work, but I prefer the smaller, more tender ones. They tend to be less slimy.

2. How do I prevent the bhindi from becoming slimy?

The key is to cook it on low heat for a longer time, ensuring it gets crispy. Also, make sure it’s completely dry before you start cooking!

3. Can I make the tempering ahead of time?

Yes, you can! Just store it in an airtight container at room temperature and add it to the bhindi when you’re ready to serve.

4. What is the best way to serve this bhindi?

Chilled, as a side dish with roti or rice. It’s also great as a snack on its own!

5. Can I use a different type of oil for the tempering?

Absolutely! Ghee, mustard oil, or any neutral oil will work. But as I mentioned, coconut oil adds a lovely flavor.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!