Crispy Okra Fry | Bhindi Fry Recipe
Okra Fry, or Bhindi Fry, is a classic and simple side dish made with basic ingredients from your kitchen in 20 minutes. This simple vegan and gluten-free recipe pairs well with steamed rice or flatbreads like roti and chapati and is perfect for busy weeknights.
Servings: 4
Calories: 104kcal
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
Calories: 104kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 372mg | Potassium: 241mg | Fiber: 3g | Sugar: 3g | Vitamin A: 434IU | Vitamin C: 20mg | Calcium: 62mg | Iron: 1mg