Indian- Style Fried Okra (Bhindi Fry)

Indian Style Fried Okra (Bhindi Fry in Hindi), has its origins deeply rooted in the culinary traditions of various regions across India. This popular side dish is enjoyed with rice, roti, or as part of a larger meal. From the robust flavors of North India, to the bustling streets of Mumbai or the serene kitchens of Kerala and the fragrant spices of South India, there are numerous variations of this dish, with unique twists and flavors on a timeless favorite. Each region of India has its own culinary traditions with ingredients and unique blend of spices as well as cooking techniques, reflective of the rich tapestry of Indian gastronomy. Serve this vegan Indian Style Fried Okra as a side dish with rice or enjoy as a crunchy snack. Experiment with the variations mentioned in the Notes section for a delightful exploration of Indian cuisine at its best @sarchakra

PREP TIME: 10 mins

COOK TIME: 10 mins

YIELDS: Serves 2

Ingredients

• Okra ½ lb
• Vegetable oil 3 tbsp
• Cumin seeds ½ tsp
• Mustard seed 1 tsp
• Lemon juice 1 tbsp
• Cumin powder 1 tsp
• Coriander powder 1 tbsp
• Red chili powder 1 tsp
• Coconut slices a few
• Green chilies 2, chopped

Method

• Trim the ends of the okra and cut them into ½ inch pieces.
• Heat oil in a large skillet or frying pan over medium heat. Add the cumin seeds and mustard seeds. Let them splutter.
• Add the sliced okra and lemon juice.
• Season with salt, pepper, cumin powder, coriander powder, red chili powder. Add the coconut slices and green chilies. Mix well.
• Cook uncovered for 10 mins, stirring occasionally, until the okra is tender and slightly crispy.
• Indian Style Fried Okra is ready to be served hot as a side dish with rice or Indian bread such as roti or naan and Indian Style Dal.

Notes

In North India, Bhindi fry is prepared with additional spices like garam masala for a richer flavor.

In South India, the use of mustard seeds, curry leaves, and grated coconut gives a different aroma and taste profile.

In East India, okra fry is cooked with mustard oil and flavored with Panch Phoron , a five-spice blend commonly used in Bengali cuisine.

In Western India, particularly in Gujarat, okra fry might include the addition of ground peanuts or chickpea flour (besan) for added texture and flavor.

If you are a fan of Okra, check out Kurkure Bhindi (Crunchy Okra)

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