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.
This crispy Indian okra (bhindi) recipe tastes kinda like spicy fried green beans only it’s much, much better.
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 either my Paleo Naan, Coconut Flour Naan, or Basmati Rice. 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 typically use 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. Avocado oil works too – it’s a great neutral oil. I hope you love this as much as I do 🙂
More Amazing Indian Recipes
- 12 oz fresh or frozen okra bhindi, thawed if using frozen
- 3 tablespoons fat of choice ghee, avocado oil
- ½ teaspoon cumin seeds
- 1 onion diced
- 1 Serrano pepper or 1-2 thai bird chilies, minced
- 2 teaspoons minced garlic (approx. 2 cloves)
- ½ teaspoon minced ginger (approx. ½ inch)
- ½ teaspoon salt adjust to taste
- ¼ teaspoon turmeric
- If using fresh okra, rinse and dry, then slice into rounds. If using frozen okra that's been thawed, spread them out onto a paper towel to dry while you prep the remaining ingredients. Try to get the okra as dry as possible.
- Melt 2 tablespoons of ghee (or oil) 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 and ginger and mix well.
- Add the remaining 1 tablespoon of ghee/oil and the okra, salt, and turmeric. Stir-fry for 10-12 minutes or until the okra is dry and crispy (don't worry, any sliminess will disappear! Just keep stirring). Reduce the heat to medium at any point if needed.
Just for fun, here’s a picture that I took of this dish from 2013:
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