Bhindi Fry is a classic vegetable dish from Indian cuisine. Also known as ladyfinger or okra, bhindi is used in everything from dry stir-fries to curries and sambar. It pairs well with jeera rice or roti for a perfect quick meal.
In North India, Bhindi Fry is made almost daily in the summer. It is one vegetable that no one in the family says no to. I love teaming paratha and curd with it. I learned from my mother-in-law to add special spice to it- saunf (fennel seeds)- ground or whole. They add so much flavor to this amazing subji!
Made with Indian spices, this recipe gathers in just under 15 minutes. It's absolutely a fuss free recipe!
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Ingredients
See the recipe card for exact measurements for the ingredients.
- Bhindi (Okra or Lady Finger)- I use fresh produce from the summer.
- Indian spices- Garam masala, turmeric powder, saunf, jeera, red chili powder.
- Besan (Gram Flour)
- Sesame Oil- You may use mustard oil. I have changed to sesame oil for my audience who don't prefer consuming mustard oil.
- Salt
How To Make Bhindi Fry (Step-by-Step Photos)
Step 1 Wash, Dry, Chop Okra
In a large pan, add water and bhindi. Take out bhindi and put it into a colander and wash it again under tap water. Let it dry. Use a kitchen cloth to dry.
Tip
You may wash and dry it ahead of time, as any moisture will make bhindi slimy and sticky.
Chop it into vertical slices of 1 inch. Take out all spices in a dry clean plate for tempering.
Step 2 Fry Okra
Before tempering bhindi, we will first saute spices (along with salt) in sesame oil on a low flame in a heavy-bottomed wok (kadai). This is important as we have used besan, and we don't want the raw taste of besan. This adds amazing flavor to it, too. It takes about 2 minutes.
Tip
Don't overdo this roasting of spices as it may burn them and spoil the flavor of subji.
Add dry and chopped bhindi to roasted spices and cook for 5 minutes or till done on a low flame. You may cover the wok with a lid.
Step 3 Serve It
The Bhindi fry is ready. Serve it hot with rice or roti.
Expert Tips
- For crispy bhindi, it should be dry before tempering. I wash it ahead of time. So, if I have to make it in the morning, I will rinse it at night and keep it in a kitchen cloth.
- For frozen okra as well, dry it using a kitchen cloth or tissue a few hrs before tempering.
- Make sure not to burn the spices when roasting.
- You may add amchoor, coconut or idli podi masala to experiment with the flavors.
- Store it in the refrigerator for a day or two.
Recipe FAQs
Washing bhindi just before cooking it. This makes it slimy. Wash it ahead of time. Adding tomatoes when it is raw as any thing that has a sour flavor won't let any vegetable cook easily.
To make a great bhindi fry, start by choosing fresh, tender okra and drying it completely after washing to avoid any stickiness. Sauté the cut pieces in oil with a mix of spices until they turn crisp and golden brown.
To air fry bhindi, toss the sliced pieces with a little oil, spices, and salt. Arrange them in a single layer in the basket so the hot air can circulate and make them crispy. Cook at 180°C for about 10 to 12 minutes, shaking the basket halfway through.
Have you tried this recipe? Please leave a comment below and let me know what sides you served it with! If you loved it, feel free to share this post with your friends who love simple Indian cooking.
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Quick Bhindi Fry Recipe (Indian Okra Fry)
Equipment
- Colander
- Pan
- heavy bottomed wok
Ingredients
- 2 cups Bhindi Okra or Lady Finger- I use fresh produce from the summer. 200 gms
- 1 teaspoon cumin jeera
- 1 teaspoon red chili powder.
- 1 teaspoon saunf fennel seeds
- 1 teaspoon turmeric powder
- 1 teaspoon Garam masala
- 1.5 teaspoon Besan Gram Flour
- 1 tablespoon Sesame Oil can use mustard oil
- salt
Instructions
- In a large pan, add water and bhindi. Take out bhindi and put it into a colander and wash it again under tap water. Let it dry. Use a kitchen cloth to dry.
- You may wash and dry it ahead of time, as any moisture will make bhindi slimy and sticky.
- Chop it into vertical slices of 1 inch. Take out all spices in a dry clean plate for tempering.
- Before tempering bhindi, we will first saute spices (along with salt) in sesame oil on a low flame in a heavy-bottomed wok (kadai). This is important as we have used besan, and we don't want the raw taste of besan. This adds amazing flavor to it, too. It takes about 2 minutes.
- Add dry and chopped bhindi to roasted spices and cook for 5 minutes or till done on a low flame. You may cover the wok with a lid.
- The Bhindi fry is ready. Serve it hot with rice or roti.
Notes
- You may add amchoor, coconut or idli podi masala to experiment with the flavors.
- Store it in the refrigerator for a day or two.
| Nutrition Facts | |
|---|---|
| Serving size: 1 portion | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 129 |
| % Daily Value* | |
| Total Fat 7.9g | 10% |
| Saturated Fat 1.1g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Total Carbohydrate 11.8g | 4% |
| Dietary Fiber 4.7g | 17% |
| Total Sugars 2.1g | |
| Protein 3.5g | |
| Vitamin D 0mcg | 0% |
| Calcium 109mg | 8% |
| Iron 2mg | 11% |
| Potassium 399mg | 8% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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