Last Updated on 2 months by Neha Deshmukh

Okra Fry Recipe – Authentic Indian Bhindi With Amchur & Turmeric

Introduction

Oh, bhindi! Okra, lady’s fingers… whatever you call it, this simple vegetable holds a special place in Indian cuisine (and my heart!). I remember my grandmother making this almost weekly – the aroma of turmeric and caramelized onions filling the whole house. It’s a dish that’s both comforting and flavorful, and honestly, once you get the knack for avoiding the sliminess, it’s surprisingly easy to make. This recipe is my take on her classic, with a little extra tang from amchur powder. You’ll absolutely love it!

Why You’ll Love This Recipe

This okra fry isn’t just another vegetable side dish. It’s a burst of flavor – earthy, tangy, and subtly spicy. It’s quick to make (ready in under 30 minutes!), uses simple ingredients, and pairs beautifully with everything from roti and paratha to a simple bowl of rice and dal. Plus, the amchur powder adds a unique twist that elevates it beyond the ordinary.

Ingredients

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

• 500 grams okra
• 2 large onions
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon dried mango powder (amchur)
• 1 teaspoon garam masala
• 4 tablespoons oil or ghee
• Salt to taste

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Okra: Choosing the Right Variety & Preparing for Less Sliminess

Younger, smaller okra pods are always best – they’re more tender and less likely to be slimy. Look for firm, bright green okra without any blemishes. The key to avoiding sliminess? Make sure to rinse the okra thoroughly and pat it completely dry before slicing. Seriously, don’t skip the drying step!

Onions: Selecting the Best for Caramelization

I prefer using red onions for this recipe, as they caramelize beautifully and add a lovely sweetness. But yellow onions work just fine too. You want them sliced thinly – this helps them cook evenly and get that gorgeous golden-brown color.

Turmeric Powder: Quality & Regional Variations

Turmeric isn’t just about color; it adds a wonderful earthy flavor and is packed with health benefits. I recommend using a good quality turmeric powder for the best results. Different regions in India have slightly different turmeric varieties, so feel free to experiment!

Red Chili Powder: Spice Level Options & Types

The amount of red chili powder you use depends on your spice preference. Kashmiri chili powder will give you a vibrant color with mild heat, while other varieties can be quite fiery. Start with 1 teaspoon and adjust to your liking.

Amchur Powder (Dried Mango Powder): The Tangy Secret

Amchur is the star of the show! It adds a lovely tangy flavor that balances the richness of the oil/ghee and the earthiness of the okra. If you can’t find it, I’ll share a substitution in the FAQs.

Garam Masala: Homemade vs. Store-Bought Blends

Garam masala is a blend of warming spices. You can use a store-bought blend, or make your own for a more customized flavor. My grandmother always made hers from scratch, and it smelled incredible!

Oil or Ghee: Choosing Between Flavor & Health

Traditionally, this dish is made with ghee (clarified butter) for its rich, nutty flavor. However, you can use oil (vegetable, canola, or sunflower) for a lighter option. Ghee adds a depth of flavor that’s hard to beat, but oil is perfectly acceptable.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Rinse okra thoroughly and pat dry completely. Slice into ½-inch pieces.
2. Thinly slice onions. Heat oil/ghee in a pan over low-medium heat.
3. Sauté okra for 4-5 minutes until slightly tender. Avoid browning – we want it to stay bright green!
4. Add onions, turmeric, red chili powder, and salt. Mix well to coat everything evenly.
5. Cook for 15-20 minutes, stirring occasionally, until onions caramelize and okra is tender. This is where patience comes in!
6. Stir in amchur powder and garam masala. Adjust tanginess with a squeeze of lemon juice if desired.
7. Serve warm with roti, paratha, or rice.

Expert Tips

Want to take your okra fry to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Texture: Avoiding Slimy Okra

Seriously, drying the okra is key! Also, don’t overcrowd the pan – cook in batches if necessary.

Mastering the Caramelization of Onions

Low and slow is the way to go. Don’t rush the caramelization process – it’s what gives the dish its depth of flavor.

Balancing the Spice Levels

Start with less chili powder and add more to taste. Remember, you can always add spice, but it’s hard to take it away!

The Importance of Low & Slow Cooking

This isn’t a dish you can rush. Cooking over low-medium heat allows the flavors to develop and the okra to cook through without becoming mushy.

Using the Right Pan for Even Cooking

A heavy-bottomed pan or cast iron skillet works best for even heat distribution.

Variations

This recipe is a great base for experimentation!

Vegan Okra Fry

Simply use oil instead of ghee.

Gluten-Free Okra Fry

This recipe is naturally gluten-free!

Spice Level Adjustments: Mild, Medium, Hot

• Mild: Reduce red chili powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon red chili powder.
• Hot: Add ½ – 1 teaspoon cayenne pepper along with the red chili powder.

Festival Adaptations: Navratri & Janmashtami Bhindi

During fasting periods like Navratri, you can skip the onions and garlic for a vrat friendly version.

Regional Variations: Punjabi, Gujarati, South Indian Styles

My friend’s mom makes a fantastic Gujarati version with a touch of sugar for extra sweetness. In South India, they often add mustard seeds and curry leaves for a different flavor profile.

Serving Suggestions

Okra fry is incredibly versatile. It’s delicious with:

• Roti or paratha
• Rice and dal
• Yogurt
• A side of raita

Storage Instructions

Leftover okra fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It might lose a little of its crispness, but it will still taste delicious!

FAQs

Let’s answer some common questions:

What is the best way to remove the sliminess from okra?

Rinsing thoroughly and drying completely are the most important steps. Cooking over medium heat and avoiding overcrowding the pan also helps.

Can I use frozen okra for this recipe?

Yes, you can! Just make sure to thaw it completely and pat it dry before using. Frozen okra tends to be a bit more slimy, so drying is even more crucial.

What can I substitute for amchur powder?

If you can’t find amchur, you can use lemon juice or tamarind paste as a substitute. Start with 1 tablespoon of lemon juice or 1 teaspoon of tamarind paste.

How can I make this okra fry ahead of time?

You can slice the okra and onions ahead of time and store them separately in the refrigerator. But I recommend cooking it fresh for the best texture and flavor.

What is the difference between using oil and ghee in this recipe?

Ghee adds a richer, nuttier flavor, while oil is a lighter option. Both work well, so it’s a matter of personal preference.