Okra Fry, or Bhindi Fry, is a classic and simple side dish made with basic ingredients from your kitchen in 20 minutes. This easy vegan and gluten-free recipe pairs well with steamed rice or flatbreads like roti and chapati and is perfect for busy weeknights.
Check out okra in yogurt (bhindi raita) and some of the best vegetarian Indian recipes.
Why will you love this recipe?
- Best side dish for everyday Indian meals.
- Beginner-friendly recipe.
- Crispy and charred without deep frying. The stir-fried or pan-fried method is the best way to cook okra.
- Ready in 20 minutes.
- Made with basic pantry ingredients easily available worldwide.
- Vegan and gluten-free.
Ingredients
Okra: bhindi, lady's finger, or bendekayi - fresh or frozen.
Oil: Coconut oil or any preferred oil. Ghee enhances the taste.
Other ingredients: onion, garlic, ginger, and green chile.
Subscribe Below to Receive Free Meal Plans Every Week
Sign up for our newsletter to receive our weekly meal plans directly in your inbox!
Lemon juice: To prevent it from turning slimy.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- Wash the okra or bhindi. If using frozen ones, thaw them.
- Trim the ends and slice into rounds or lengthwise strips.
- Heat the oil in a pan over medium heat. Add cumin seeds and sauté for a few seconds.
- Add the onions and sauté until translucent for 6-7 minutes.
- To this, add garlic, green chilies, and ginger, then continue sautéing for another 3 minutes.
- Now add the okra (bhindi) and salt to taste, drizzle some oil, and then mix well.
- Cook uncovered for 8 to 12 minutes until you get the desired texture. Just stir occasionally, and all the sliminess will go.
- Add lemon juice and stir for another minute.
- Serve hot and enjoy.
Tips
- Never cover the pan while cooking bhindi or okra.
- Always cook on a medium flame.
- Stop cooking okra when it has reached the desired texture.
- Any leftovers can be stored in the refrigerator for 2 days. Reheat in a pan or air fryer.
Slimy okra
While chopping and cooking, you will see plenty of slime, which is characteristic of okra (it contains mucilage, a thick, gel-like substance made of proteins and sugars). To minimize it, wash and dry the pods before slicing, cook in hot oil, or use acidic ingredients such as lemon juice, tamarind water, or tomatoes.
As you cook, the slime will become invisible on the outside. As you continue cooking, most of the slime disappears, and the okras will be charred on the inside. From green, it will turn into deep forest green with brown spots.
Serving suggestions
These crispy bhindi fries taste the best with steamed rice and dalitoy or garlic dal.
It is also the best side dish for chapati, roti, paratha, and phulka.
Serve it as a side with lemon rice, coconut rice, ghee rice, or curd rice.
You can also add this to your salad bowls.
Variations
South Indian bhindi fry: Temper with mustard seeds and curry leaves, and add grated coconut.
Andhra-style bendakaya fry: Add chili powder and roasted peanut powder.
North Indian bhindi fry: Add amchur powder and garam masala.
Recipe FAQs
Okra fry, also known as bhindi fry (vendakkai fry, lady finger fry), is a stir-fried side dish in which fresh okra is sliced and pan-fried until the little bites are slightly charred.
Okra turns slimy if it is wet or cooked in a covered pan. So always uncover and cook it.
More pan-fried recipes
Recipe card
Crispy Okra Fry | Bhindi Fry Recipe
Equipment
Ingredients
- 20 Okra bhindi, or lady finger
- 2 to 3 tablespoon OIl
- ½ teaspoon Cumin seeds
- 1 Onion small, chopped ¼ cup
- 1 tablespoon Garlic cloves finely chopped
- 2 to 3 Green chilies 1 serrano pepper, chopped
- 1 tablespoon Ginger finely chopped
- ½ teaspoon Salt adjust to taste
- ½ to 1 tablespoon Lemon juice optional
Instructions
- Wash the okra or bhindi. If using frozen ones, thaw them.20 Okra
- Trim the ends and slice into rounds or lengthwise strips.
- Heat the oil in a pan over medium heat. Add cumin seeds and sauté for a few seconds.2 to 3 tbsp OIl, ½ tsp Cumin seeds
- Add the onions and sauté until translucent for 6-7 minutes.1 Onion
- To this, add garlic, green chilies, and ginger, then continue sautéing for another 3 minutes.1 tbsp Garlic cloves, 2 to 3 Green chilies, 1 tbsp Ginger
- Now add the okra (bhindi) and salt to taste, drizzle some oil, and then mix well.½ tsp Salt
- Cook uncovered for 8 to 12 minutes until you get the desired texture. Just stir occasionally, and all the sliminess will go.
- Add lemon juice and stir for another minute.½ to 1 tbsp Lemon juice
- Serve hot and enjoy.
Video
Notes
- Never cover the pan while cooking bhindi or okra.
- Always cook on a medium flame.
- Stop cooking okra when it has reached the desired texture.
- Any leftovers can be stored in the refrigerator for 2 days. Reheat in a pan or air fryer.
Nutrition
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Comments
No Comments