indianEasyveganvegetariangluten freedairy free

Bhendi Fry

Name: Bhendi Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g bhindi (washed very well, dried fully, trimmed and sliced into rounds); 1 pcs onion (medium, thinly sliced); 2 pcs green chili (slit); 2 tbsp oil; 1 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp salt; 1 tbsp lemon juice

RATING

4.4/5(115)

TASTE SCORE

7/10

Tender okra cooked the simple home-style way with onions, spices, and just enough oil to help it turn lightly crisp around the edges. This everyday Indian side pairs especially well with dal, rice, or roti.

PREP

15m

COOK

20m

SERVES

1 KATORI

121 cal

SERVINGS

METHOD · 5 STEPS

prep · ~15 min
Prepare the bhindi.
1.Wash the bhindi well and spread it on a kitchen towel until fully dry.
2.Trim the ends and slice it into thin rounds.
3.Slice the onion and slit the green chili.
TIPDry bhindi cooks better and stays less slimy in the pan.
saute · ~5 min
Start the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and green chili, then cook until the onion turns light golden.
saute · ~12 min
Cook the bhindi.
1.Add the sliced bhindi and mix gently to coat it with the oil and onions.
2.Cook uncovered over medium heat, stirring every 2 to 3 minutes.
3.Let the bhindi soften and lose most of its stickiness.
TIPUse a wide pan and avoid constant stirring, or the bhindi will turn mushy.
saute · ~5 min
Add the spices and finish.
1.Add turmeric powder, red chili powder, coriander powder, and salt.
2.Mix gently and cook for 4 to 5 minutes until the edges look lightly crisp.
3.Turn off the heat and drizzle in the lemon juice.
serve
Serve the bhendi fry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Dry the okra completely before slicing; even a little surface moisture makes it noticeably slimier in the pan.
2
Use a wide, heavy pan so the bhindi sits in a single layer and fries instead of steaming.
3
Do not cover the pan while cooking, or the trapped steam will soften the okra and dull the crisp edges.
4
Stir only every few minutes with a light hand so the rounds stay intact and develop browning.
5
Add the powdered spices only after the stickiness has reduced; they can clump if added too early.
6
Finish the lemon juice off the heat to keep its fresh tang and stop the bhindi from turning soggy.
7
Leftovers reheat best in a skillet, not the microwave, which makes the bhindi soft.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Use a good nonstick or well-seasoned pan and reduce the oil slightly; the bhindi will still cook well, though with a little less crispness.

jain

Jain

Skip the onion and increase cumin and coriander slightly for a simpler, lighter bhindi fry that still pairs well with roti and dal.

garlic

Garlic

Add a few chopped garlic cloves after the cumin seeds for a more savory, robust home-style flavor.

peanut

Peanut

Finish with a spoonful of roasted peanut powder for a nutty, slightly richer bhindi fry inspired by western Indian home cooking.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Fiber-Rich Vegetable Side

Okra and onion add dietary fiber, making this simple side more satisfying alongside rice, dal, or roti.

✓

Lightly Cooked with Modest Oil

The recipe uses just enough oil to sauté and lightly crisp the bhindi, keeping the dish relatively light for an everyday sabzi.

✓

Contains Antioxidant Spices

Turmeric, coriander, cumin, chili, and lemon contribute plant compounds and fresh flavor without heavy sauces.

QUESTIONS?

Frequently asked questions

Wash the okra early, dry it fully, cook it uncovered in a wide pan, and avoid stirring constantly. These steps help the stickiness reduce as it cooks.