Description
This Indian-style okra—known as Bhindi Fry—is crisp, spice-coated, and non-slimy thanks to a dry-fry technique with mustard oil and bold spices like amchur and cumin. Perfect as a side with dal and rice or wrapped in roti, it’s deeply flavorful and comes together in under 30 minutes.
Ingredients
2 tablespoons mustard oil
500 grams fresh okra (small pods, chopped into 1/2-inch pieces)
1 teaspoon cumin seeds
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1 teaspoon amchur (dried mango powder)
Salt to taste (added after cooking)
Instructions
1. Wash the okra and dry thoroughly using a kitchen towel. Let air dry for 10 more minutes to avoid moisture.
2. Heat 2 tablespoons of mustard oil in a wide cast iron skillet until it just begins to smoke.
3. Lower the heat to medium and add cumin seeds. Let them splutter.
4. Quickly add turmeric, coriander, red chili powder, and amchur. Stir for 15–20 seconds to bloom the spices.
5. Add the chopped, dry okra. Stir once to coat in oil and spices, then let it sit undisturbed to brown.
6. Cook over medium heat for 12–15 minutes, stirring occasionally to avoid burning but not too often.
7. Once okra edges are browned and no longer sticky, remove from heat.
8. Let rest uncovered for 5 minutes to let steam escape and spices settle.
9. Sprinkle salt and toss gently before serving.
Notes
Use only completely dry okra to prevent sliminess.
Don’t cover the pan while cooking—steam is your enemy here.
If using frozen okra, cook in small batches on high heat and add salt at the end.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx. 125g)
- Calories: 110
- Sugar: 2g
- Sodium: 270mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: okra, bhindi, dry fry, Indian vegetarian