Okra Fry Recipe – Coconut & Lemon Flavored Indian Bhindi

Last Updated on 6 months ago by Neha Deshmukh

Okra Fry Recipe – Coconut & Lemon Flavored Indian Bhindi

Hey everyone! If you’re anything like me, you’re always on the lookout for a simple, flavorful side dish that comes together quickly. This okra fry – or bhindi as we call it in India – is exactly that! It’s a family favorite, and honestly, I first made this when I was trying to impress my in-laws. It’s been a hit ever since. The combination of coconut, lemon, and just the right amount of spice is seriously addictive. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average okra fry. The coconut and lemon juice brighten everything up, cutting through the slight ‘sliminess’ okra can sometimes get. It’s a wonderfully fragrant and flavorful dish that’s ready in under 30 minutes. Plus, it’s super versatile – perfect with roti, rice, or even as part of a larger Indian thali.

Ingredients

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

• 1 tbsp oil (I prefer vegetable or canola)
• 1 tsp cumin seeds
• 12 oz fresh okra, cleaned and cut into 1/2 inch slices (or 1 oz bag frozen okra)
• 1 tbsp dried desiccated coconut (or freshly grated coconut)
• 1 tbsp lemon juice
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp salt
• Chopped cilantro for garnish (optional)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Coconut: You can use either dried desiccated coconut (about 15g) or freshly grated coconut (about 30g). Fresh coconut gives a more vibrant flavor, but desiccated works beautifully when you’re short on time.
• Chili Powder: Indian chili powders vary a lot in heat! Kashmiri chili powder will give you a beautiful color with mild heat, while other varieties can be quite spicy. Adjust to your preference.
• Okra & Sliminess: This is the big one! The key to crispy, non-slimy okra is to make sure it’s completely dry before cooking. I usually wash it, pat it dry with paper towels, and then let it air dry for about 15-20 minutes. Seriously, don’t skip this step!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a small bowl, combine your dried coconut with 1 tbsp of water and the lemon juice. Let this sit while you prep the okra – this helps soften the coconut. If you’re using fresh coconut, you can skip the water.
2. Heat the oil in a 12-inch skillet over medium-high heat. You’ll know it’s ready when it shimmers and sizzles.
3. Add the cumin seeds and let them crackle for a few seconds – this releases their amazing aroma.
4. Now, add the okra and salt to the skillet. Stir well to coat the okra evenly with the oil and spices.
5. Cook for 20-25 minutes, stirring occasionally. The okra will shrink and start to brown. This is where patience comes in! Don’t rush it.
6. Once the okra is nicely browned, mix in the turmeric and chili powder. Cook for another minute, stirring constantly.
7. Remove the skillet from the heat and stir in the coconut mixture.
8. Finally, garnish with chopped cilantro (if using) and serve warm with your favorite flatbread.

Expert Tips

• Don’t overcrowd the pan: If you’re making a large batch, cook the okra in two batches to ensure it browns properly.
• High heat is your friend: Medium-high heat helps the okra crisp up without getting soggy.
• Taste as you go: Adjust the salt and chili powder to your liking.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder flavor, reduce the chili powder to 1/4 tsp. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat.
• Using Frozen Okra: Frozen okra works in a pinch! Just thaw it completely and pat it extra dry before cooking.
• Regional Spice Blend Variations: In some parts of India, people add a pinch of amchur (dried mango powder) for a tangy twist. Or, a dash of garam masala for a warmer, more complex flavor.

Serving Suggestions

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

• With roti or paratha – a classic combination!
• As a side dish with dal and rice.
• As part of a larger Indian thali (platter).
• Even alongside grilled chicken or fish for a fusion meal.

Storage Instructions

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

FAQs

Let’s answer some common questions:

• Is this recipe gluten-free? Yes! This recipe is naturally gluten-free.
• Can I make this ahead of time? It’s best enjoyed fresh, but you can prep the okra (wash, dry, and slice) a few hours in advance.
• What is the best way to prevent the okra from becoming slimy? Drying the okra thoroughly is key! Air drying for 15-20 minutes after patting it dry with paper towels makes a huge difference.
• Can I use a different type of oil? Absolutely! You can use peanut oil, sunflower oil, or even coconut oil.
• What is the difference between using dried and fresh coconut in this recipe? Fresh coconut offers a more vibrant, pronounced coconut flavor. Dried coconut is convenient and still adds a lovely coconut taste.