Crispy Okra Fry Recipe – Traditional Indian Bhindi with Spices

Last Updated on 2 months by Neha Deshmukh

Crispy Okra Fry Recipe – Traditional Indian Bhindi with Spices

Hey everyone! Today, I’m sharing a recipe that’s a staple in so many Indian homes – crispy, flavourful okra fry, or bhindi as we call it. It’s one of those dishes that instantly reminds me of my grandmother’s kitchen, and I’m so excited to share her (and my!) secrets to making it perfectly crispy every time. Trust me, even if you think you don’t like okra, this recipe might just change your mind!

Why You’ll Love This Recipe

This okra fry isn’t just delicious; it’s quick, easy, and packed with flavour. It’s a fantastic side dish for dal and rice, roti, or even as part of a larger Indian thali. Plus, it comes together in under 30 minutes, making it perfect for a weeknight meal. The key is getting that perfect crispiness without any sliminess – and I’m going to show you how!

Ingredients

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

• 500 grams Lady’s finger (okra)
• ¼ cup Oil (I’ll talk about oil choices later!)
• 1 tsp Mustard seeds
• ½ tsp Urad dal (split black lentils)
• A few Curry leaves
• 1 ½ tsp Chilli powder (adjust to your spice preference)
• 2 tsp Coriander powder
• 1 tsp Curd (plain yogurt)
• A pinch of Turmeric powder
• Salt to taste

Ingredient Notes

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

• Okra: Freshness is key here. Look for firm, bright green okra with no blemishes. The younger the okra, the less slimy it will be.
• Oil: Traditionally, this is made with mustard oil, which gives it a lovely pungent flavour. But if you don’t have mustard oil, vegetable oil or sunflower oil work just fine.
• Spice Levels: Chilli powder amounts vary so much depending on the brand and your preference. Start with 1 tsp and add more to taste. My family likes it pretty spicy!
• Urad Dal: This adds a wonderful nutty flavour and helps with the crispiness. Don’t skip it if you can help it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and dry the okra really well. This is super important! Then, trim the ends and cut the okra into 1-inch pieces.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
3. Now, add the urad dal and curry leaves. Sauté until the dal turns golden brown and fragrant. This usually takes a minute or two.
4. Add the chopped okra to the pan. Cook uncovered for about 5 minutes, stirring occasionally. We want to start drawing out some of the moisture.
5. Time for the spices! Mix in the turmeric powder, chilli powder, coriander powder, and salt. Then, add the curd (yogurt) and mix everything well.
6. Cover the pan and cook for 10-12 minutes, stirring every few minutes to prevent sticking and ensure even crisping.
7. Finally, uncover the pan and fry for another 2-3 minutes, until the okra is beautifully golden brown and crispy. Serve immediately!

Expert Tips

Want to take your okra fry to the next level? Here are a few of my go-to tips:

• Dry Okra is Key: Seriously, the drier the okra, the crispier it will be. Pat it dry with a clean kitchen towel before you start cooking.
• Don’t Overcrowd the Pan: If you overcrowd the pan, the okra will steam instead of fry. Work in batches if necessary.
• Medium Heat is Your Friend: High heat will burn the spices before the okra gets crispy.
• The Right Okra: Look for smaller, more tender okra pods. They tend to be less slimy.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Simply skip the curd (yogurt) or substitute it with a plant-based yogurt alternative.
• Spice Level Adjustment:
  • Mild: Reduce the chilli powder to ½ tsp or omit it altogether.
  • Medium: Stick to the 1 ½ tsp chilli powder.
  • Hot: Add an extra ½ tsp of chilli powder or a pinch of cayenne pepper.
• Regional Variations: My friend’s mom makes a fantastic Punjabi-style okra fry with a little amchur (dry mango powder) added at the end for a tangy kick. Gujarati versions often include a touch of sugar.
• Festival Adaptations: This okra fry is often served as part of a larger thali during festivals like Diwali or Navratri.

Serving Suggestions

This okra fry is incredibly versatile! It’s delicious with:

• Dal and rice
• Roti or naan
• A simple yogurt raita
• As part of an Indian thali

Storage Instructions

Leftover okra fry is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to 2 days. Reheat in a dry pan or oven to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

• What type of okra works best for frying? Smaller, more tender okra pods are ideal. They have less of the slimy substance.
• How can I prevent the okra from becoming slimy? Drying the okra thoroughly and cooking it on medium heat are the biggest factors. Don’t overcrowd the pan!
• Can I make this recipe ahead of time? It’s best to make this just before serving for maximum crispiness.
• What is the best way to store leftover okra fry? In an airtight container in the refrigerator for up to 2 days. Reheat to crisp it up.
• Can I use a different type of dal instead of urad dal? While urad dal adds a unique flavour, you can substitute it with chana dal (split chickpeas) in a pinch.

Enjoy making this recipe! I hope it becomes a favourite in your home, just like it is in mine. Let me know how it turns out in the comments below!