Easy Okra Fry Recipe – Turmeric & Mustard Seed Bhindi

Last Updated on 2 months by Neha Deshmukh

Easy Okra Fry Recipe – Turmeric & Mustard Seed Bhindi

Hey everyone! If you’re anything like me, you’ve probably had a bit of a love-hate relationship with okra. It’s SO good when cooked right, but can get…well, slimy if you’re not careful. This recipe for Turmeric & Mustard Seed Bhindi (okra fry) is my go-to. It’s quick, easy, and delivers perfectly crispy, flavorful okra every single time. I first made this when I was trying to impress my in-laws with my Indian cooking skills, and it was a hit! Let’s get cooking.

Why You’ll Love This Recipe

This okra fry isn’t just another side dish. It’s a burst of flavor with a satisfying crunch. The mustard seeds pop and sizzle, the curry leaves add a beautiful aroma, and the turmeric and spices give it a lovely warmth. Plus, it comes together in under 30 minutes – perfect for a weeknight meal! It’s a simple recipe that really showcases the beauty of Indian flavors.

Ingredients

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

• 1 lb okra
• 2 tbsp avocado oil
• 1 tsp brown mustard seeds
• 6-8 curry leaves
• ?? tsp ground turmeric
• 1 tsp cayenne pepper
• ?? tsp ground cumin
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Okra Varieties & Selection

There are a few different types of okra out there. I prefer the smaller, more tender varieties. They tend to have less slime. Look for firm, bright green pods without any blemishes.

Avocado Oil: Health Benefits & Substitutes

Avocado oil is my favorite for this recipe because of its high smoke point and neutral flavor. But if you don’t have it, you can substitute with vegetable oil, canola oil, or even peanut oil. About 60ml of any of these will work well.

Mustard Seeds: Types & Flavor Profiles

Brown mustard seeds are what we’re using here, and they have a lovely nutty flavor. Black mustard seeds are more pungent, and yellow mustard seeds are milder. You can experiment, but brown mustard seeds are a great starting point.

Curry Leaves: Fresh vs. Dried & Regional Uses

Fresh curry leaves are the best if you can find them! They have a unique citrusy aroma that really elevates the dish. If you can’t find fresh, you can use dried, but use about half the amount. Curry leaves are widely used in South Indian cooking, and add a distinct flavor.

Spice Level Customization: Turmeric, Cayenne & Cumin

This recipe has a gentle warmth from the cayenne. Feel free to adjust the spices to your liking! I usually add about ¾ tsp of turmeric and ½ tsp of cumin. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the okra thoroughly and pat it completely dry with a kitchen towel. This is super important for reducing slime.
2. Slice the okra into ½-inch thick rounds using a dry knife and cutting board. Again, dryness is key!
3. Heat the avocado oil in a pan over medium-high heat. You want the oil nice and hot.
4. Add the mustard seeds and let them pop! This usually takes about 30 seconds. Then, add the curry leaves and the sliced okra.
5. Let the okra roast undisturbed for 2 minutes. This helps it get a nice sear. Then, gently stir to ensure even cooking.
6. Cook until the edges brown and the slime reduces – about 5-7 minutes. You’ll see the okra start to look less glossy.
7. Add the turmeric, cayenne, cumin, and salt. Mix well to coat the okra evenly.
8. Reduce the heat to medium and cook for another 3-4 minutes, until the spices are fragrant.
9. Serve hot as a side dish!

Expert Tips

Here are a few things I’ve learned over the years to make this okra fry perfect:

Achieving Crispy Okra with Minimal Slime

The key to crispy okra is minimizing moisture. Thoroughly drying the okra before slicing and cooking is crucial.

The Importance of a Dry Pan & Knife

Seriously, a dry pan and knife make a huge difference. Any moisture will contribute to the slime.

Spice Blooming: Releasing Maximum Flavor

Letting the spices cook for a few minutes allows their flavors to bloom and really infuse the okra.

Understanding Okra Texture & Doneness

You want the okra to be tender-crisp. It should still have a bit of bite to it, but not be mushy.

Variations

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

Vegan Adaptation

This recipe is already vegan! Just double-check your oil to make sure it’s plant-based.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment: Mild to Hot

Reduce or omit the cayenne pepper for a milder flavor. For extra heat, add a pinch of red pepper flakes. My friend, Priya, loves to add a finely chopped green chili for a real kick!

Regional Variations: South Indian vs. North Indian Styles

In South India, you might find this okra fry with the addition of grated coconut. In North India, it’s sometimes made with onions and tomatoes.

Festival Adaptations: Serving During Onam or Diwali

This okra fry is a wonderful addition to a festive Indian spread, especially during Onam or Diwali.

Serving Suggestions

This okra fry is fantastic with dal and rice, roti, or even as a side to grilled meats. It’s also delicious with a dollop of yogurt.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave. It won’t be quite as crispy, but still delicious!

FAQs

Let’s answer some common questions:

What is the best way to reduce the sliminess of okra?

Drying the okra thoroughly before slicing and cooking is the most important thing. Also, cooking it over high heat helps reduce slime.

Can I use a different oil instead of avocado oil?

Yes, you can! Vegetable oil, canola oil, or peanut oil are all good substitutes.

What are curry leaves and where can I find them?

Curry leaves are aromatic leaves used in South Indian cooking. You can find them at Indian grocery stores or online.

How can I adjust the spice level of this okra fry?

Reduce or omit the cayenne pepper for a milder flavor. Add more for extra heat.

Can this okra fry be made ahead of time?

It’s best served fresh, but you can prep the okra by washing and slicing it ahead of time. Just make sure to dry it thoroughly before cooking.