Bhindi Fry


One of the vegetables I hated as a child and started loving while growing up is Okra. As a kid I hated it because it felt slimy and reminded me of tadpoles and mucous(Yuck!!), and I used to gobble it down with a glass of water only because I knew my Mother’s wrath! Okra is one such veggie – you either hate them or you completely love them!!

Once while in hostel my friends and I had this extremely crisp bhindi, and my view changed completely after that. The crisp bhindis tasted amazing but then they were fried in lot of oil. Now I make prepare bhindi stir fry very often as my son just loves it and craves for it if I don’t make it at least once in a week! This is the kind of bhindi I love – It is simple, does not require much oil and looks as good as it tastes!

I hope you like it as much as I do. This is a beginner’s recipe, so if you taking your baby steps towards cooking, this one is just the right thing for you! Sometimes when the okra/bhindi/lady fingers is really tender, I like to slit it into four lengthwise, and then chop them 1 inch long, and sometimes when I am in a hurry, I just chop into really thin discs. Either way they look nice, but I feel the long green slits look amazingly bright – probably because they do not burn as easily as the discs do!!

To get a cup of cooked veggies, you required at least three cups of raw chopped okra, as they tend to shrink while cooking.

Okra should be cleaned well before chopping and dried completely with a cloth. I generally wash it in the night and leave it spread out in a large colander for the next morning.

Okra – 3 cups (Slit or chopped into discs)
One small onion – sliced thin or chopped fine depending on how your okra is chopped
Oil – 3 tsps.
Salt to taste
A pinch of turmeric powder
1/4 tsp. – Red Chilli powder
1/8 tsp. – Jeera seeds / Cumin seeds
1/8 tsp. – Ajwain seeds/Carom seeds
1/4 tsp. – Freshly ground Coriander seeds powder (Optional)
A pinch of amchoor(Dry mango powder) or Chaat masala or1/2tsp. of tamarind extract – anything sour to dry up the slimy fluid in okra

Heat oil.
Splutter jeera and ajwain.
Fry the onion till transparent.
Add the chopped/sliced okra, and toss for 2 minutes, add amchoor and toss well. Cover and cook for a minute.
Uncover and add all the powders, and salt except coriander. Mix well till the sliminess disappears. The bhindi should still retain the green colour.
If you like masala, add the coriander powder just before removing. (I do not do this)

OR if you like your okra crisp then,

Fry one small finely chopped onion in the oil and then proceed as above. Keep frying uncovered till the bhindi turns a shade dark and crisp, like the one below. I sometimes do this, as my daughter loves this.

You could garnish the bhindi with freshly scraped coconut as my mom does. I do not do this usually as I am lazy about the scraping bit:)

This stir fry is an often cooked dish at most Indian houses, and tastes equally great with rice and Dal/Rasam/Sambar/Morkootan/Kadhi, as with Rotis.

The Bhindi Fry goes to FIC-Green hosted by me(Sunshinemom), and running green this month.


You might like bhindi like this:
Aloo Bhindi


These on Tongue Ticklers:
Mint Masala Dosa

Pudina / Mint Chutney

Zucchini and Coriander Flower Soup

Spinach Soup / Palak Shorba

Gutte Ki Subzi / Chickpea Flour Dumplings in Green Gravy

Keerai Molagootal / Spinach in Coconut Gravy

Hara Paneer Tikka / Cottage Cheese Marinated in Green Dip

Kothimbir Vadi or Gramflour coriander squares

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Have your say

  1. Bindi fry looks just nice ..I love bindi fry with roti too..nice clicks

  2. bhindi in many forms. Good post. You have managed to retain the green color well. Loved the pics.

  3. regular at our home,..goes great with dal chawal,..:-),..liked urpics,..hope u dng fine,..?

  4. Kitchen Flavours

    Wow yummy bhindi fry. All time favourite for me.

  5. Looks delicious 🙂

  6. gorgeous… i like teh way how bhindi has retained its lovely green colour inspite of all that frying:)

  7. hey, can’t you zap some those over here! 😀 Looks fantasic! Especially the roti-bhindi combination. TI can see you have made them with a lot of care. Not too brown, not too dry , tenfder, still looking green. Great!

  8. Looks great with roti..

  9. Green’s such a beautiful color to pick for monsoons. Love your bhindi.

  10. The bindi retains the perfect color, my fav veggie :)I would love to have with sambar rice 🙂

  11. Bhindi is my all time fav veggi, simple but irresistible….looks really tempting wrapped in those rotis

  12. simple yet delicious.

  13. Thank you all. Glad you came over even though the recipe is common:)

  14. Hi, lovely recipe nad pics!
    i have a surprise for u in my blog, check it out!

  15. looks delish.


  17. Pictures are too great… love the bindi inside chappatis, great shot. Like the idea of selective colouring too.


    Bhindi fry is amazing .. i love them .. a simple comfort food

  19. Love the bhindi,love the green. Love the crispy version.:-)

  20. Wow awesome pictures, really tempting to have them rite now..

  21. This look really nice….perfect green,unlike mine which turns almost black,coz i cant eat it half cooked or just cooked,it has to be crisp(devoid of nutrition….i know)
    Btw u have something to pick up from my rasoi… c u there

  22. Harini, Thanks for posting a bhindi recipe: It looks super-delicious and colorful! I make a similar version, but find that usually the bhindi gets cooked before the sliminess goes away. Any tips on how to avoid that?

  23. I don’t like bhindi when it is “soggy” as in sambhar. But if its crisp, then I love it.

  24. Bhindi fry looks awesome..

  25. Bhindi fry looks awesome..


  26. ooh..the crispy one is what I like! I like the deep fried version too but never make it.

  27. I love Bhindi too..Not sure if any one hs shared this tip on how to avoid the sliminess while cooking bhindi…

    I beat 4-5 tsps of curd n add it to the subzi…works well…u wil not even know its added coz the taste does not change…try it n let me knw ig it worked for any of u…

  28. This came out really well at home!!! I added a little rice flour coating so that it gets more crisper and gets done faster. This tip was my mom's input.

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