Bhindi/Okra Fry


Bhindi/Okra/Vendakka is one of my favourite vegetables. I like most of the dishes made of bhindi provided it is not slimy. Of all, bhindi fry is the best! I like to have bhindi fry pretty much with anything mainly poori, chappati or even rice. Mom used to prepare this dish quite often. But it took me some trials to get the recipe perfect. And the secret is nothing but the coriander powder. My mom always uses her own coriander powder for all her cooking. Until I knew that and started using this coriander powder, I would always get disappointed after making this dish coz it would be nowhere close to my mom’s bhindi fry! Well, ever since, I have got perfect and delicious bhindi fry 😉



Okra/Bhindi/Lady’s finger – 1 lb or 1/2 kg
Garlic – 4-5 pods
Onion – 1/2 of a medium sized one
Chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Garam masala – 1/4 tsp
Coriander powder(click for recipe) – 1/2 tsp
Yogurt/Curd – 2 tsp
Salt – to taste (apprx. 1/2 tsp)


1. Heat oil in a pan and sauté crushed/minced garlic till it turns light brown.
2. Add chopped onion, sliced okra, turmeric powder, chilli powder, garam masala, coriander powder and salt. Mix well (It deosn’t matter that you are adding it all together, because it tastes really good at the end. Isn’t it easy 🙂 )
3. Saute occasionally and let it cook in medium flame. Add yogurt and mix well. Once the okra cooks well, slightly increase the flame(medium high) and suate frequently. This is if you want the okra fry to be crunchy.
4. When it really cooks well and turns little crispy/crunchy, remove from heat.

Note: One thing I do not like about most okra dishes that you buy from outside is that it is usually very slimy. Two tips that can help you get rid of this texture of okra/bhindi. 1. Once you wash the okra/lady’s finger, pat them dry using a cloth or kitchen towel. Before you slice/chop them, dry them well. 2. Adding yogurt/tamarind water can help getting rid of this texture of okra.

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