Okra Fry Recipe – Quick Indian Bhindi with Amchoor & Spices

Last Updated on 2 months by Neha Deshmukh

Okra Fry Recipe – Quick Indian Bhindi With Amchoor & Spices

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that comes together in minutes. And honestly, this okra fry – or bhindi as we call it in India – is it. It’s crispy, tangy, and packed with warm spices. I first made this when I was trying to impress my in-laws, and it’s been a family favorite ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This okra fry is seriously a weeknight winner. It’s ready in under 20 minutes, requires minimal ingredients, and is bursting with flavor. The amchoor powder (dried mango powder) adds a lovely tang that balances the spices beautifully. Plus, it’s a fantastic way to enjoy okra, even if you’ve been put off by its sometimes…slimy texture (don’t worry, we’ll tackle that!).

Ingredients

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

• 25-30 medium okra (about 250-300g)
• 2 tbsp light cooking oil (sunflower, canola, or vegetable oil work well)
• 1 tsp whole cumin seeds
• 0.25 tsp turmeric powder (haldi)
• 0.5 tsp red chili powder (lal mirch)
• 1 tbsp coriander powder (dhaniya powder)
• 0.5 tsp garam masala powder
• 1 tsp amchoor powder (dried mango powder)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine:

• Amchoor Powder: This is the secret weapon! It adds a wonderful sourness that really elevates the dish. If you can’t find it, I’ll share a substitution in the FAQs.
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the red chili powder to your liking. My family prefers a medium spice level, but you can definitely dial it up or down.
• Drying the Okra: This is crucial for avoiding sliminess. Make sure the okra is completely dry after washing. I usually pat them dry with a clean kitchen towel, then let them air dry for a bit. Trust me, this step makes all the difference!
• Regional Variations: You’ll find okra is prepared differently across India. Some regions use more ginger and garlic, while others add a squeeze of lemon juice at the end.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and dry your okra thoroughly. Then, slice each piece lengthwise after trimming the tops. This helps them cook evenly and get nice and crispy.
2. Heat the oil in a pan over medium heat. Once it’s hot, add the cumin seeds and let them sizzle for about 10 seconds. You’ll know they’re ready when they start to pop and become fragrant.
3. Add the sliced okra to the pan and stir-fry for 2-3 minutes until they’re slightly tender. Don’t overcrowd the pan – work in batches if necessary.
4. Now, sprinkle in the turmeric powder, red chili powder, coriander powder, garam masala, and amchoor powder. Give everything a good mix to coat the okra evenly.
5. Cover the pan and cook for 5-6 minutes, stirring occasionally to prevent sticking. You want the okra to be tender-crisp.
6. Finally, season with salt to taste, give it one last toss, and serve warm with roti or dal-chawal.

Expert Tips

• High Heat is Key: For that perfect crispy texture, make sure your pan is hot enough before adding the okra.
• Don’t Overcook: Overcooked okra gets mushy. Aim for tender-crisp.
• Stir Frequently: Especially towards the end of cooking, stir often to prevent sticking and ensure even cooking.

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 red chili powder to ¼ tsp or omit it altogether. For extra heat, add a pinch of cayenne pepper.
• Quick Weeknight Version: Skip the air-drying step if you’re really short on time, but be prepared for slightly slimier okra.
• Regional Variations: My friend’s mom, who’s from Punjab, adds a finely chopped onion and a pinch of asafoetida (hing) to the oil before adding the cumin seeds. It adds a lovely depth of flavor! A Gujarati version might include a touch of sugar for sweetness.

Serving Suggestions

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

• Roti or chapati (Indian flatbread)
• Dal-chawal (lentils and rice)
• As a side dish with any Indian curry
• Even as part of a mezze platter!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently 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 prevent okra from becoming slimy? Drying the okra thoroughly before cooking is the most important step. High heat and not overcrowding the pan also help.
• Can I use a different oil for this recipe? Absolutely! You can use any neutral-flavored cooking oil like avocado oil or peanut oil.
• What is Amchoor powder and can I substitute it? Amchoor is made from dried unripe mangoes and adds a tangy flavor. If you can’t find it, you can substitute with 1 tbsp of lemon juice or ½ tbsp of white vinegar.
• How can I adjust the spice level of this okra fry? Simply adjust the amount of red chili powder. Start with a small amount and add more to taste.
• Can this okra fry be made ahead of time? It’s best enjoyed fresh, but you can prep the okra (wash, dry, and slice) a few hours in advance. Store it in an airtight container in the refrigerator until ready to cook.

Enjoy this recipe, and let me know how it turns out for you! Happy cooking!