Okra Fry Recipe – Crispy Bhindi with Mustard & Red Chili

Last Updated on 2 months by Neha Deshmukh

Okra Fry Recipe – Crispy Bhindi with Mustard & Red Chili

Introduction

There’s just something so satisfying about a perfectly cooked bhindi (okra), isn’t there? Crispy, slightly tangy, and packed with flavour – it’s a side dish that just elevates any Indian meal. I remember the first time I tried to make this; it was a bit of a disaster! Slimy okra was the result, and I was so disheartened. But trust me, with a few simple tricks, you can achieve bhindi fry perfection every single time. This recipe, with its lovely mustard and red chili kick, is a family favourite and I’m so excited to share it with you.

Why You’ll Love This Recipe

This okra fry isn’t just any bhindi recipe. It’s quick, easy, and delivers incredible flavour. The combination of mustard seeds, cumin, and a hint of asafoetida creates a wonderfully aromatic and delicious dish. Plus, it’s a fantastic way to enjoy okra if you’ve been put off by its sometimes-slimy texture. This recipe guarantees crispy, golden-brown okra that everyone will love!

Ingredients

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

• 250 grams okra
• 2 tablespoons oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon urad dal (split black lentils)
• 0.5 teaspoon cumin seeds
• 2 dry red chilies
• 8-10 curry leaves
• 0.5 cup chopped onion
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon red chili powder
• 1 pinch asafoetida (hing)
• Salt to taste
• 1 tablespoon chopped coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few of these really make this recipe sing.

• Mustard Seeds: These aren’t just for flavour; they create a lovely pop and texture when they splutter in the hot oil. Don’t skip them!
• Urad Dal: This adds a nutty flavour and helps with the crispiness. It’s a small amount, but it makes a big difference.
• Asafoetida (Hing): This might seem a little unusual, but it adds a wonderful savoury depth. It also aids digestion – a little bonus! If you can’t find it, see the FAQs for substitution ideas.
• Spice Levels: Traditionally, this recipe has a good kick! But feel free to adjust the red chili powder to your liking. Some families in Maharashtra love it really spicy, while others prefer a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the 250 grams of okra thoroughly and dry it really well. This is key to avoiding sliminess. Then, slice it into 0.5-0.75 inch rounds.
2. Heat 2 tablespoons of oil in a pan over medium heat. Once hot, add the 0.5 teaspoon mustard seeds, 0.5 teaspoon urad dal, and 0.5 teaspoon cumin seeds. Let them splutter and dance around – you’ll know they’re ready when the mustard seeds start to pop and the dal turns golden brown.
3. Add the 2 dry red chilies and sauté for just 2 seconds. You don’t want to burn them!
4. Now, add the 0.5 cup chopped onion and cook until it becomes translucent and softened.
5. Time for the spices! Mix in the 0.25 teaspoon turmeric powder, 0.5 teaspoon red chili powder, and 1 pinch of asafoetida. Sauté for about 30 seconds, stirring constantly, until fragrant.
6. Add the sliced okra and 8-10 curry leaves. Season generously with salt. Give everything a good stir to make sure the okra is coated in the spices.
7. Now, the important part: sauté uncovered on low heat for 12-14 minutes. Stir every 3-4 minutes to prevent sticking and ensure even cooking. You’re looking for the okra to become tender and beautifully crispy.
8. Finally, garnish with 1 tablespoon of chopped coriander leaves and serve hot!

Expert Tips

• Drying is Key: Seriously, dry the okra really well. Moisture is the enemy of crispiness.
• Low and Slow: Cooking on low heat is crucial for tender, crispy okra. Don’t rush it!
• Don’t Overcrowd the Pan: If you’re making a large batch, cook the okra in two batches to avoid overcrowding.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustments: Reduce or increase the red chili powder to suit your taste.
• Regional Variations:
  • Maharashtra Style: Add a tablespoon of besan (gram flour) along with the spices for a slightly thicker coating.
  • Gujarati Style: A touch of sweetness is often added in Gujarati cuisine. Try adding a pinch of sugar along with the salt. My friend’s grandmother always added a tiny squeeze of lemon juice at the end too!

Serving Suggestions

This okra fry is incredibly versatile. It’s fantastic served with:

• Dal and rice
• Roti or paratha
• As a side dish with any Indian thali
• Even as a tasty snack on its own!

Storage Instructions

Leftover okra fry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave, but be aware that it may lose some of its crispiness.

FAQs

• What type of oil is best for making bhindi fry? You can use any neutral-flavored oil like vegetable oil, sunflower oil, or groundnut oil.
• How do I prevent the okra from becoming slimy? Drying the okra thoroughly and cooking it on low heat are the two most important things. Don’t cover the pan while cooking!
• Can I make this recipe with frozen okra? While fresh okra is best, you can use frozen. Thaw it completely and pat it dry before using. It might not get quite as crispy.
• What is asafoetida and can I substitute it? Asafoetida (hing) has a unique pungent aroma. If you can’t find it, you can omit it or substitute with a pinch of garlic powder.
• How can I adjust the spice level of this okra fry? Simply adjust the amount of red chili powder. Start with a smaller amount and add more to taste.