This crispy Indian okra (bhindi) recipe tastes like spicy fried green beans only it’s much, much better.
Chances are if you ask someone what okra tastes like, they’re going to tell you it tastes slimy. This okra is definitely NOT that. It’s crispy and slightly crunchy and it’ll absolutely have you wanting more.
The fact is that okra has an unfair rep. You know how people hate on brussels sprouts? It’s because they’ve never had oven-roasted brussels sprouts. How can anyone hate those crispy little guys – I mean, they’re fantastic. Okra is the same. If prepared properly/according to taste, you’re going to like it. I think the “dry-fry” or stir-fry method is the best way to cook okra.
I love okra. I love it crispy and truthfully, I even like it when it’s slimy – cooked with Indian spices and eaten with warm roti. When Roby and I were first married, he told me he didn’t like okra. Now, he requests this crispy and spicy okra dish often. If you think you hate okra, this recipe may change your mind. I’m pretty confident in this statement as I’m married to living proof.
For those of you who don’t do slimy, make sure you buy baby okra. Baby okra is tender and slender and perfect for this crispy okra recipe. Whenever I prepare this dish, I buy a 12 oz package of frozen baby okra. You can find this at your local Indian or ethnic store. It’s super cheap – maybe $3 max.
I typically make this dish using ghee and it’s delicious. Most recently I made it using chicken schmaltz (rendered chicken fat) and it was also awesome. Use what you’ve got but I’d suggest one of those two if possible. I hope you love this as much as I do
- 12 oz frozen baby okra (bhindi), thawed (if you can find fresh young okra, use that!)
- 2 tbs Grassfed Organic Ghee or schmaltz
- ½ tsp Cumin Seeds
- 1 onion, chopped
- 1-2 thai birds chilies, minced, adjust to taste
- ½ inch ginger, minced
- 2 cloves garlic, minced
- ¼ tsp Turmeric Powder
- ¼ tsp salt adjust to taste
- Wash okra and cut off ends. Slice okra lengthwise into thin strips and spread them out on a paper towel to dry while you prep the rest of your ingredients. Make sure the okra is dry.
- Add ghee or fat of choice to a pan on medium-high heat. Add cumin seeds and once they begin to brown, add onions and green chilies.
- When the onions turn golden, add ginger, garlic and spices.
- Add okra and fry until the okra looks dry and crispy (it took me about 10-12 minutes).