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 flavorful 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 🙂
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Crispy Indian Okra
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Pin RecipeIngredients
- 12 oz frozen baby okra (bhindi), thawed (if you can find fresh young okra, use that!)
- 3 tablespoons fat of choice (avocado oil, ghee
, or schmaltz work well)
- ½ teaspoon cumin seeds
- 1 onion, diced
- 1 Serrano pepper (or 1-2 thai bird chilies), minced
- 2 cloves garlic, minced
- ½ inch ginger, minced
- ¼ teaspoon turmeric
- ¼ teaspoon salt, adjust to taste
Instructions
- Rinse okra, and slice into rounds. Spread them out onto a paper towel to dry while you prep the remaining ingredients. The okra must be completely dry.
- Melt 2 tablespoons of fat in a saute pan over medium-high heat.
- Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
- Saute for 10 minutes, or until the onions begin to brown. Then add the garlic, ginger and spices mix well.
- Reduce heat to medium and add the remaining 1 tablespoon of fat and the okra. Stir-fry for 10-12 minutes or until the okra is dry and crispy.
Being a true blue Southerner, I love Okra. I prefer it fried and batter mine with almond meal, but this recipe sound delicious. Must try it.
I went to make this AND… my okra was bad.
Can I make this without using onion?
I just made this with some slight alterations.
I used fresh okra, coconut oil- more than 2 T, what I thought could have been cumin powder, but very well could have been crushed coriander, I didnt add in the thai chilis but opted for crushed red pepper and probably tripled the ginger and tumeric. In addition, I had about 5 of those little sweet tomatoes and I added those near the end. It was very good and I will cook it again. I’ve never cooked with okra before and was surprised by the slime on my knife after cutting them. Live and learn.
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Glad you liked it, Allison!
This is delicious! I used only a bit of avocado oil for “dry frying.” This was the first time my 9-year-old had okra and he loved it! I’m bookmarking your site, as I also made the slow-cooker chicken curry tonight and it is delicious!
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Thanks, Lisa! I’m so glad you liked the okra and the slow cooker chicken curry! 🙂
Such a simple yet delicious recipe. I bought some smallish okra at my local Persian-Jewish market and wanted to cook it Indian style. One of the other shoppers told me to buy only the smallest, or the frozen baby ones, as you do. He opted for frozen; nevertheless I went for fresh. Then I went online and found you!! as well as many other recipes. I picked yours after looking at some of your other recipes and bio. One of the best Indian restaurants in West Los Angeles specializes in Kerala cuisine.
I added olive oil to the butter, used a dry red chile instead of the fresh green one, but otherwise followed your recipe and directions. It was delicious. My 22 year old daughter tried it for lunch, and liked it too, rather to my surprise and delight. She had never seen an okra before, and did not know its name. Thanks.
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Sura, I’m glad you liked the dish and that you found my website!! 🙂 Hope you’ll let me know if you like any other recipes that you try!
I have always yearned to be able to make bhindi like my Punjabi mother-in-law used to make but previous tries have been very disappointing. Once a year in Wisconsin we get fresh organic okra so I grabbed it and then found your recipe. My daughter and I worked on it together and I must say it’s the closest we’ve come yet! Even the guys liked it (as you predicted). Thank you for your delightful site – we will be checking you out again soon!
Catherine, so glad you liked the recipe!! Hope you love anything else that you try from my website! 🙂
thank you so much for your easy, and delicious recipes! I have been wanting to learn how to cook curries and subszis but could never get them to have any depth of flavor. I feel so much more confident now, because you have made it easy.
Thanks, Kristin!! 🙂 Hope you love everything you try from my blog!
I just made this and really enjoyed it. Thanks. I love Indian food. When the spices hit the oil I immediately started coughing though. I had the exhaust fan on. Have you heard of others having this problem cooking Indian food? Any tips or ideas to avoid this?
Will it still cook the same with fresh (large, not baby) okra?
I see cumin seed in the recipe instructions, but not in the ingredients, how much should I use?
Hi Chara, it’s listed in the ingredients: 1/2 teaspoon. Hope that helps!
This looks so good. Trying it tonight
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Hope you loved it!
absolutely love this dish! since I cannot use onions, I used onion powder. I will definitely make this again!
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So happy to hear that! 🙂
Absolutely loved this recipe – I echo the others when I say it is the first dish I’ve made that actually tastes convincingly Indian. Small amendment I made: added some chopped cherry tomatoes when adding the garlic and ginger and spices and whatnot, and really enjoyed the additional flavor and texture. Look forward to trying the Baingan ka Bharta recipe that I found on this site (https://myheartbeets.com/baingan-ka-bharta-indian-eggplant/), as that is truly my favorite Indian dish! Thanks for the recipes!
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Bree, I’m so happy to hear that! Thanks so much for letting me know how it turned out for you 🙂 LMK what you think of the bharta!