Bhindi fry recipe – Simple, delicious and healthy stir fried okra/bhindi. Okra also known as ladies finger is a vegetable widely used in Indian cuisine to make various dishes like sambar, curry, chutney, stir fry and stew. This bhindi fry is a simple preparation made by stir frying the veggie and then lightly spiced. It is served with plain rice, roti or chapati.
Sometimes we also serve it with curd rice. I make bhindi fry each time with different seasonings as my kids’ don’t like repeating the same. The recipe I have shared here is one of the delicious ways to prepare bhindi.
There are not many ways to make bhindi fry. But it can be seasoned or flavored with different ingredients. Using garam masala, fresh coconut or other spice powders are some of them.
I often make Andhra style bendakaya vepudu with coconut and roasted peanuts which is a favorite at home.
This bhindi fry is flavored with roasted & crushed peanuts, coconut & sesame which perks up the nutrition of dish. It turns out very delicious and aromatic.
If you are a weight watcher then you can skip peanuts and use coconut or sesame. You can also skip all of the 3 and just sprinkle some garam masala. Here are some tips that may help you.
- Rinse and dry bhindi well with a kitchen tissue or cloth before chopping. This prevents them turning slimy while chopping and stir frying.
- If using frozen okra for stir frying, then spread them on kitchen tissues for a while so the excess moisture is reduced or absorbed by the tissues. To some extent this helps in reducing the slime while cooking.
- You can easily skip my spice powder mentioned in the recipe below and use any other spice powders like peanut podi, flax seed podi, idli podi or chutney podi.
Can I air fry or bake?
Yes. You can also bake or air fry chopped bhindi for the first few minutes so they cook faster in the pan. Most of the slime will just dry up in the oven/air fryer.
These methods are good when you are making this bhindi fry in large quantity. Ensure you chop them at least ½ inch otherwise they turn too dry. After air frying or baking, follow the recipe as is and add them to the tempering.
In the air fryer I keep them for 4 mins at 160 C (320 F). Keeping them for too long will make them dry & lifeless. I am sharing what works for me. You may need to adjust the timing as it depends on your air fryer. I drizzle little oil before air frying.
To bake them in oven, toss them in little oil and spread them on a greased foil. Bake at 180 C (350 F) for 5 to 6 mins. Avoid baking them for too long they become too dry.
Preparation for bhindi fry
1. Rinse bhindi under running water. Drain them to a colander and wipe dry with a kitchen cloth or tissue.
2. Chop them to half inch pieces and set aside. For comfort while chopping use kitchen tissue to wipe off the slime from the knife.
How to make bhindi fry
3. Heat oil in a pan and cumin. I have used about 2.5 tbsps here since I have not used a non stick pan. You can reduce it to 1.5 tbsp if you use a non stick pan.
4. When the jeera begins to splutter add chopped bhindi and stir fry on a medium heat.
5. Keep stirring at regular intervals. Over doing it will make the bhindi more slimy so do it as needed. Bhindi will begin to turn slimy after a minute. To reduce the slime I usually sprinkle some lemon juice but I have not done it this time.
Making nut powder for bhindi fry
6. You can skip the peanuts from the recipe and use only coconut or sesame. You can also just use garam masala and skip all of these three.
7. While the bhindi is getting fried, roast the peanuts and garlic on a medium flame until golden.
8. Turn off the heat and add coconut and sesame seeds. I have also used little cumin here. Fry lightly for a minute.
9. Cool them completely and make a coarse powder.
10. When the bhindi is done, you will find that they are no more slimy. At this stage add salt and turmeric. Mix well.
11. Pour 1 teaspoon oil to the center of the pan. Add red chili powder to it. Let the chilli powder fry in oil for about 10 seconds.
12. Then mix it well with the bhindi. Fry for another 3 to 4 mins if desired. I do not prefer to over cook bhindi so I did not fry further.
13. Add the peanut powder.
14. Mix it well with the bhindi. It doesn’t need to be cooked further.
Enjoy bhindi fry with rice or roti.
Bhindi fry recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 500 grams okra (bhindi, ladies finger)
- 2 tablespoons oil or as needed
- ½ teaspoon cumin seeds (jeera)
- 1 green chili slit (skip if making for kids)
- ½ teaspoon salt (adjust to taste)
- ⅛ teaspoon turmeric
- ¾ to 1 teaspoon red chili powder (for kids – ¼ to ½ tsp)
to roast or use ¾ tsp garam masala
- 1½ tablespoons peanuts
- 1½ tablespoons coconut grated (optional) (any – copra tastes best)
- 1 tablespoons white sesame seeds (optional)
- 1 to 2 garlic cloves
- ½ teaspoon cumin seeds (jeera)
- Choose okra or bhindi that are young and tender. Wash them well under running water.
- Drain them to a colander. Wipe off with a clean kitchen cloth or tissues.
- Cut off both the ends and discard. Chop them to half inch pieces. Set aside.
How to make bhindi fry
- Pour oil in a pan. When the oil turns hot, add half teaspoon cumin and allow them to splutter.
- Then add chopped bhindi and 1 slit green chili.
- Begin to saute them in oil on a medium heat. Stirring as often as needed. Over stirring can make them more slimy.
- You can skip this step and just use garam masala. While the bhindi gets fried, in a different pan dry roast peanuts and garlic on a medium flame until deep golden and aromatic. Then add coconut and sesame (both optional). Lastly add in jeera. Saute just for a minute. When the sesame seeds begin to splutter turn off the stove. Cool completely. Make a coarse powder.
- When the bhindi shrinks and is no more slimy or sticky, then add salt and turmeric.
- Fry until bhindi is done to your liking. I usually take off the bhindi when it is no more slimy.
- Pour 1 tsp oil to the center of the pan, add chili powder to the oil.
- Mix well and saute the bhindi for another 2 mins until the raw smell of the chili goes away.
- Now add the powdered peanuts and mix well.
- Serve bhindi fry with rice or roti as a side.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes