Bhindi Fry

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Your Workspace and Bhindi

   First, gather all your tools: a large cutting board, a sharp knife, a large mixing bowl, a kadhai/wok, a slotted spoon, measuring spoons, measuring cups, and paper towels. Wash the 500g of bhindi (okra) thoroughly under running water. Pat them completely dry with a clean kitchen towel or paper towels. It's very important that the bhindi is completely dry, otherwise, it will become sticky when cooked.

2. 02

   Slice the Bhindi

   Place the dried bhindi on your large cutting board. Using your sharp knife, carefully trim off the top stem end and the bottom tip of each bhindi pod. Then, slice the bhindi into 1 cm thick rounds. If any bhindi pods are very long, you can cut them in half crosswise before slicing into rounds. Transfer all the sliced bhindi to the large mixing bowl.

3. 03

   Heat the Oil

   Place your kadhai/wok on the stove over medium-high heat. Pour 100 ml of vegetable oil into the kadhai. Let the oil heat up for about 3-4 minutes. You'll know it's hot enough when you see a slight shimmer on the surface of the oil, or if you drop a tiny piece of bhindi in, it sizzles immediately.

4. 04

   First Batch Frying

   Carefully add about half of the sliced bhindi to the hot oil. Do not overcrowd the kadhai, as this will lower the oil temperature and make the bhindi soggy. Stir gently with your slotted spoon to ensure the bhindi is evenly coated with oil. Fry for about 8-10 minutes on medium-high heat.

5. 05

   Achieve Crispiness (First Batch)

   Continue frying, stirring occasionally, until the bhindi pieces turn a darker green, look slightly shrunken, and feel crisp when you lift one out with your slotted spoon. They should no longer be slimy or sticky. This usually takes around 8-10 minutes. The goal is for them to be well-separated and not sticking to each other.

6. 06

   Drain First Batch

   Once the first batch of bhindi is crisp and non-sticky, use your slotted spoon to carefully remove all the fried bhindi from the oil. Transfer them to a plate lined with paper towels to absorb any excess oil. Keep the heat on medium-high for the remaining oil.

7. 07

   Second Batch Frying

   Add the remaining half of the sliced bhindi to the hot oil in the kadhai. Repeat the frying process exactly as you did for the first batch. Stir gently and fry for another 8-10 minutes on medium-high heat until these pieces are also dark green, shrunken, and crisp. They should also be non-sticky.

8. 08

   Drain Second Batch

   Once the second batch is perfectly fried, remove them from the oil using your slotted spoon. Add them to the plate with the first batch of fried bhindi, allowing them to drain on the paper towels. You can now turn off the stove.

9. 09

   Season the Bhindi

   Carefully transfer all the fried bhindi from the paper towel-lined plate back into the large mixing bowl. Sprinkle 1.5 tsp of salt, 1 tsp of red chilli powder, and 1 tsp of amchur (dry mango powder) evenly over the bhindi. These are starting quantities; you can adjust them slightly to your taste later if needed.

10. 10

    Mix and Serve

    Gently toss the bhindi in the mixing bowl using your slotted spoon or by carefully shaking the bowl. Ensure all the spices are well distributed and coat the crisp bhindi pieces. The bhindi should look vibrant and evenly seasoned. Serve immediately as a side dish with roti or dal-rice.