Spicy Okra Fry Recipe – Authentic Indian Bhindi with Red Chilies

Last Updated on 2 months by Neha Deshmukh

Spicy Okra Fry Recipe – Authentic Indian Bhindi With Red Chilies

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish that packs a punch. This spicy okra fry – or bhindi as we call it in India – is exactly that! I first made this when I was craving something simple yet satisfying, and it’s become a regular in my kitchen ever since. It’s crispy, a little fiery, and absolutely delicious with a steaming plate of rice. Let’s get cooking!

Why You’ll Love This Recipe

This okra fry isn’t just another vegetable dish. It’s a celebration of simple Indian flavors. It comes together in under 20 minutes, making it perfect for busy weeknights. Plus, the combination of earthy okra, aromatic spices, and a hint of heat is seriously addictive. Trust me, you’ll be reaching for seconds!

Ingredients

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

• 2 cups okra, washed and chopped (about 200g)
• 1.5 tablespoons coconut oil (about 22ml)
• 0.25 cup red onion, finely chopped (about 30g)
• 2 red chilies, halved (adjust to your spice preference)
• 0.25 teaspoon turmeric powder (about 1.25g)
• 0.5 teaspoon cumin powder (about 2.5g)
• 0.5 teaspoon red chili powder (about 2.5g)
• 0.5 teaspoon salt (about 2.5g)

Ingredient Notes

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

• Coconut Oil: I love using coconut oil for this recipe. It adds a lovely subtle sweetness and really complements the spices. You can substitute with vegetable oil if you prefer, but coconut oil is my go-to.
• Red Chilies: The type of red chili you use will affect the heat level. I usually use long, thin red chilies, but you can experiment with different varieties depending on your preference and what’s available. Some people even like to use dried red chilies for a smokier flavor!
• Okra Selection: Nobody likes slimy okra! To minimize sliminess, choose young, tender okra pods. Look for pods that are bright green and snap easily when bent. Also, washing and thoroughly drying the okra before chopping is key.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the coconut oil in a skillet over medium-high heat. Once it’s shimmering, add the halved red chilies and sauté for about 30 seconds, until fragrant. Be careful not to burn them!
2. Add the chopped red onions and fry until they become translucent, about 2-3 minutes. You want them softened and slightly golden.
3. Now, add the chopped okra, turmeric powder, and salt. Give everything a good stir to make sure the okra is nicely coated with the spices.
4. Cook uncovered for about 8 minutes, stirring occasionally to prevent sticking. This is where the magic happens – the okra will start to get slightly charred around the edges.
5. Mix in the cumin powder and red chili powder. Continue to cook for another 5-7 minutes, or until the okra is tender and has those beautiful, slightly charred edges.
6. Serve hot with steamed rice or as a side dish with your favorite Indian meal. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan! If you’re making a large batch, cook the okra in two batches to ensure it gets crispy.
• Stirring occasionally is important, but don’t overstir. You want the okra to have a chance to develop those lovely charred bits.
• Taste and adjust the seasoning as needed. Everyone’s spice tolerance is different!

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 amount of red chili powder or remove the seeds from the red chilies. For extra spice, add a pinch of cayenne pepper or use hotter chili varieties.
• Regional Variations: In South India, they often add a squeeze of lemon juice at the end for a tangy twist. In North India, you might find versions with a touch of amchur (dried mango powder).
• Quick Weeknight Version: If you’re really short on time, you can skip the sautéing of the red chilies and just add them along with the onions.

Serving Suggestions

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

• With a simple bowl of steamed rice and a side of dal (lentils).
• As part of a larger Indian thali (a platter with a variety of dishes).
• Alongside grilled chicken or fish for a flavorful and healthy meal.

Storage Instructions

Leftovers? No problem! Store any leftover okra fry in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through. It won’t be quite as crispy, but still delicious!

FAQs

Got questions? I’ve got answers!

• Is this recipe gluten-free? Yes! This recipe is naturally gluten-free.
• How can I reduce the sliminess of the okra? Choose young, tender okra pods, wash and thoroughly dry them before chopping, and cook them uncovered over medium-high heat.
• What type of rice pairs best with this okra fry? Basmati rice is a classic choice, but any long-grain rice will work well.
• Can I make this ahead of time? While it’s best served fresh, you can chop the okra and onions ahead of time and store them separately in the refrigerator.
• What is the best way to store leftover okra fry? Store in an airtight container in the refrigerator for up to 3 days.