Crispy Okra Recipe – Authentic Indian Bhindi Fry with Spices

Last Updated on 2 months by Neha Deshmukh

Crispy Okra Recipe – Authentic Indian Bhindi Fry with Spices

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavorful side dish that’s surprisingly easy to make. And let me tell you, this Crispy Okra Fry – or Bhindi Fry as we call it at home – is it. I first made this when I was trying to recreate my grandmother’s cooking, and honestly, it’s become a staple in our house. It’s the perfect accompaniment to dal and rice, or even as a tasty snack with a cup of chai.

Why You’ll Love This Recipe

This isn’t just any okra recipe. We’re aiming for seriously crispy, perfectly spiced okra that’s a million miles away from slimy! This Bhindi Fry is packed with flavor, thanks to a beautiful blend of Indian spices. It’s quick to make, satisfying, and guaranteed to become a new favorite. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

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

• 1 pound okra (about 450g)
• 3 tablespoons oil (vegetable, canola, or sunflower oil work well)
• 1 teaspoon cumin seeds
• 1 large yellow onion, sliced
• 1 teaspoon ginger, grated
• 1 teaspoon garlic, minced
• 1 tomato, diced
• 1 teaspoon kosher salt (about 6g)
• ½ – 1 teaspoon ground turmeric (about 1-2g)
• 1 teaspoon Kashmiri red chili powder (about 2-3g)
• 1 teaspoon ground coriander (about 2-3g)
• ½ teaspoon garam masala (about 1-2g)
• ½ cup cilantro, finely chopped (about 10g)

Ingredient Notes

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

• Kashmiri Red Chili Powder: This is a game-changer! It gives the okra a gorgeous vibrant red color and a mild, fruity heat. If you can’t find it, you can substitute with regular chili powder, but you might want to reduce the amount slightly.
• Drying the Okra: Seriously, don’t skip this step! Okra gets slimy when it has moisture. Thoroughly drying it with paper towels is key to achieving that crispy texture we’re after.
• Spice Blends: Every family has their own little twist on spice blends. Feel free to adjust the amounts to your liking. Some people add a pinch of amchur (dried mango powder) for a tangy kick, or a dash of chaat masala for extra zing.
• Oil: Using enough oil is important for getting that nice crisp. Don’t be afraid to use the full 3 tablespoons!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the okra and thoroughly dry it with paper towels. Then, slice it diagonally, discarding the ends.
2. Heat half of the oil (1.5 tablespoons) in a nonstick pan over medium-high heat. Add the sliced okra and sauté uncovered for 8-10 minutes, stirring occasionally, until it’s slightly crisp and lightly browned. Remove the okra from the pan and set it aside.
3. Add the remaining oil (1.5 tablespoons) to the same pan. Once hot, add the cumin seeds. Let them sizzle for a few seconds until fragrant.
4. Now, add the sliced onions and cook for 4-5 minutes, until they turn golden brown and softened.
5. Stir in the grated ginger and minced garlic, and cook for another minute until fragrant. Add the diced tomato and cook for 2 minutes, until it softens.
6. Add the salt, turmeric, Kashmiri red chili powder, and ground coriander. Cook for another minute, stirring constantly, until the spices are well combined.
7. Finally, add the reserved okra to the pan. Cook uncovered for 2-3 minutes, stirring gently, until the okra is heated through and coated with the spices. Cook to your desired consistency – some like it a little softer, others prefer it extra crispy!
8. Garnish with freshly chopped cilantro and serve hot.

Expert Tips

• Don’t overcrowd the pan: Cooking the okra in batches ensures it gets crispy instead of steaming.
• High Heat is Your Friend: Medium-high heat is key for getting that lovely crispiness.
• Gentle Stirring: Be gentle when stirring the okra, especially towards the end, to avoid breaking it down.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your oil doesn’t contain any animal products.
• Spice Level Adjustment: For a milder flavor, reduce the Kashmiri red chili powder to ½ teaspoon. For a spicier kick, add a pinch of cayenne pepper or increase the chili powder. My friend, Priya, loves to add a finely chopped green chili for extra heat!
• Quick Weeknight Version: If you’re short on time, you can skip the browning step for the okra. Just add it directly to the spice mixture and cook until tender-crisp.
• Festival Adaptations: During Janmashtami, we often add a pinch of hing (asafoetida) to the spices for a more festive flavor.

Serving Suggestions

This Bhindi Fry is incredibly versatile! Here are a few of my favorite ways to serve it:

• With dal (lentils) and rice – a classic Indian meal!
• As a side dish with roti or naan (Indian flatbreads).
• As a snack with a cup of chai (Indian tea).
• Alongside grilled chicken or fish for a fusion meal.

Storage Instructions

Leftover Bhindi Fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave until warmed through. It might lose a little of its crispiness, but it will still be delicious!

FAQs

Let’s answer some common questions:

1. What type of okra is best for bhindi fry?

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

2. Why is it important to dry the okra before cooking?

As we discussed, drying the okra is crucial for preventing it from becoming slimy. Moisture is the enemy of crispiness!

3. Can I make this recipe ahead of time?

You can prep the ingredients (slice the okra, chop the onions, etc.) ahead of time, but I recommend cooking the okra just before serving for the best texture.

4. What is Kashmiri red chili powder and can I substitute it?

Kashmiri red chili powder is a special type of chili powder from Kashmir, India. It has a vibrant red color and a mild, fruity heat. You can substitute it with regular chili powder, but you might need to adjust the amount to achieve the desired color and spice level.

5. How can I prevent the okra from becoming slimy?

Drying the okra thoroughly, cooking it on high heat, and avoiding overcrowding the pan are all key to preventing sliminess.

6. What is the best way to store leftover bhindi fry?

Store leftover Bhindi Fry in an airtight container in the refrigerator for up to 3 days.

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