Last Updated on 2 months by Neha Deshmukh

Okra Fry Recipe – Quick Indian Bhindi with Mango Powder & Spices

Introduction

Okay, let’s be real – okra (or bhindi as we call it in India) can be a little intimidating! It has a reputation for being…well, slimy. But trust me, this okra fry recipe is a game-changer. It’s quick, flavorful, and delivers perfectly crispy, non-slimy bhindi every single time. I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I cracked the code! The secret? A little bit of patience and a touch of amchur (dry mango powder) for that lovely tangy kick. You’ll absolutely love this simple yet delicious Indian side dish.

Why You’ll Love This Recipe

This okra fry isn’t just easy; it’s bursting with flavor! It’s a fantastic way to enjoy okra, even if you’ve had bad experiences before. Here’s what makes it special:

• Quick & Easy: Ready in under 20 minutes!
• Crispy Texture: No more slimy okra – promise!
• Tangy & Savory: The amchur adds a delightful zing.
• Versatile: Perfect as a side dish with dal, roti, or rice.
• Simple Ingredients: You probably have most of them in your pantry already.

Ingredients

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

• 1 pound tender okra (about 450g)
• 1 medium onion
• 2 tablespoons oil (about 30ml)
• ½ teaspoon nigella seeds (kalonji)
• ½ teaspoon cumin seeds
• 2 dry red chilies
• ½ teaspoon salt (or to taste)
• ½ teaspoon turmeric powder
• 1 teaspoon dry mango powder (amchur)

Ingredient Notes

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

Okra Varieties & Selection

There are different types of okra, but for this recipe, I recommend using the smaller, more tender varieties. They tend to be less slimy. Look for bright green pods that are firm to the touch. Avoid any that are bruised or discolored.

The Significance of Nigella Seeds (Kalonji) in Indian Cuisine

Nigella seeds, also known as kalonji, are tiny black seeds with a slightly bitter, peppery flavor. They’re a staple in Indian cooking and are believed to have medicinal properties too! They add a wonderful aroma and depth of flavor to this okra fry.

Understanding Amchur (Dry Mango Powder) – Flavor & Regional Uses

Amchur is made from unripe green mangoes that are dried and ground into a powder. It has a tangy, fruity flavor that’s perfect for adding a little zing to Indian dishes. It’s commonly used in North Indian cuisine, but it’s gaining popularity all over. If you can’t find it, I’ll share a substitution in the FAQs!

Choosing the Right Oil for Frying

I prefer using a neutral-flavored oil like vegetable or canola oil for this recipe. You can also use peanut oil or sunflower oil. Avoid using olive oil, as it has a strong flavor that might overpower the other spices.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the okra thoroughly and pat it completely dry with a paper towel. This is super important for preventing sliminess. Then, slice it into thin strips or small cubes – whatever you prefer!
2. Next, thinly slice the onion and set it aside.
3. Heat the oil in a heavy-bottomed pan over medium heat. Once hot, add the nigella seeds, cumin seeds, and dry red chilies. Sauté for about 30 seconds, or until they become fragrant. You’ll know they’re ready when you can really smell them!
4. Now, add the sliced okra, salt, and turmeric powder to the pan. Stir well to coat the okra with the spices.
5. Reduce the heat to medium-low and sauté for about 8-10 minutes, stirring occasionally. The okra should become tender and slightly charred. Don’t rush this step – low and slow is key!
6. Add the sliced onions and cook for another 2-3 minutes, until they soften.
7. Finally, sprinkle the dry mango powder (amchur) over the okra and onions. Mix well and remove from heat. Serve warm and enjoy!

Expert Tips

• Dry Okra is Key: Seriously, make sure the okra is completely dry before frying.
• Don’t Overcrowd the Pan: If you’re making a large batch, fry the okra in batches to ensure it gets crispy.
• Low & Slow: Cooking over medium-low heat prevents burning and ensures the okra cooks through.
• Taste & Adjust: Don’t be afraid to adjust the salt and spice levels to your liking.

Variations

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

Spice Level Adjustment

If you like things spicy, add another dry red chili or a pinch of cayenne pepper. For a milder flavor, remove the seeds from the chilies before adding them to the pan.

Vegan Adaptation

This recipe is already vegan! Just double-check that your oil doesn’t contain any animal products.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Regional Variations – North Indian vs. South Indian Styles

In North India, amchur is the go-to souring agent. In South India, you might find tamarind paste used instead. You could experiment with a teaspoon of tamarind paste dissolved in a little water for a different flavor profile.

Festival Adaptations – Janmashtami Special

Okra is often made during Janmashtami, a festival celebrating the birth of Lord Krishna. It’s considered a sacred vegetable and is offered as prasad (a religious offering).

Serving Suggestions

This okra fry is incredibly versatile! Here are a few ideas:

• Serve it as a side dish with dal (lentils) and roti (Indian flatbread).
• Enjoy it with steamed rice and a yogurt-based curry.
• It’s also delicious with rajma chawal (kidney bean rice).
• My kids love it with a simple bowl of plain yogurt!

Storage Instructions

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

FAQs

Let’s answer some common questions!

What is the best way to prevent okra from becoming slimy?

The key is to wash and thoroughly dry the okra before cooking. Cooking it over medium-low heat also helps.

Can I use frozen okra for this recipe?

You can, but the texture won’t be quite as good as fresh okra. If using frozen, thaw it completely and pat it dry before frying.

What can I substitute for dry mango powder (amchur)?

If you can’t find amchur, you can use lemon juice or tamarind paste as a substitute. Use about 1 tablespoon of lemon juice or 1 teaspoon of tamarind paste dissolved in a little water.

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

Add more or fewer dry red chilies, or use a pinch of cayenne pepper.

Is this okra fry best served immediately, or does it taste better the next day?

It’s best served immediately for maximum crispiness. However, it still tastes good the next day, though it might be a little softer.

What side dishes complement this okra fry perfectly?

Dal, roti, rice, yogurt, and any Indian curry are all great choices!