Crispy Okra
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
Ingredients
- 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
Instructions
- 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:
Julia Kogan says
Thanks for the perfect recipe, we loved it!
Ashley - My Heart Beets says
Thanks Julia! Glad you liked it!
Connie says
Ooops I forgot to rate this recipe in my last comment. 5 stars!
Ashley - My Heart Beets says
Thanks Connie!
Connie says
Made this tonight and it came out really tasty! My partner who doesn’t usually eat okra enjoyed it. Thank you for showing me a new way to cook okra that gets rid of the sliminess.
Camille says
Made this tonight and it was delicious!
Ashley - My Heart Beets says
Glad to hear that!
Mich says
I’ve made this a few times and there’s something I must be doing wrong. How on earth are those cumin seeds and onions not black and ruined after 20 minutes of sauteing/stir frying! I’ve tried much lower temps but then the okra doesn’t cook. What am I missing?
Sarah says
Could anyone advise how much ginger and garlic powder (ground) i should use if i don’t have fresh to hand?
Deb_ A Baking Nurse says
Hi, excellent base recipe- I tweaked it. Had a craving for fried okra from my Trinidadian childhood memories. I wanted to a quick recipe- this did the trick- served with plain rice & dhal- yummy!
I used a bag of frozen, whole okra(did not thaw), vegetable oil, large red onion, 2 cloves fresh garlic, fresh ginger, long green chillies, whole cumin seeds, whole fennel seeds, salt & freshly ground black pepper.
Added to my saved recipes.
Thank you from the UK via Trinidad & Tobago
Sharon says
WOW
Esther says
Excellent, easy to make. I made it with frozen okra cut in rounds. First time ever I got non-slimy okra. Love all your recipes.
Ashley - My Heart Beets says
Esther, I’m so glad to hear that 🙂
Poornima Wagh says
You can use lime juice or dry mango powder (amchur) and that will get rid of the sliminess.
Lisa says
Absolutely delicious
Ashley - My Heart Beets says
thank you 🙂
Hanna Rifkin says
As a dietitan and lover of Indian cuisine, these recipes look spot on! But, I can’t share them with clients if they don’t have nutrition facts. Do you know the carb amount for the crispy bhindi?
Thank you in advance.
Sara Goodacre says
Absolutely delicious! Thank you so much for sharing.
Ashley - My Heart Beets says
Sara, I’m so glad you liked it!
Sonia M says
Wow, just made this it turn out delicious. I had a browse through your recipes, they look amazing. Will try more soon. Thank you.
Ashley - My Heart Beets says
Sonia, so glad to hear that! Thanks for letting me know how much you like it 🙂 Let me know what you think of any other recipes you try!
Christine loy says
I made this,it turned out so good. Thanks
Ashley - My Heart Beets says
Christine, that’s so great to hear! Thanks for letting me know how this turned out for you 🙂
Daniel François Gauthier says
Namaste,
i actually started looking into the bhindi recipe.I made mine a bit different in that i used a sightly spicy clove garam masala with a bit of madras curry…Just so it is very mild . cooked the okra in a chicken soup base made from the chicken carcass, stripped the pieces of chicken, added a huge bunch of coriander (cilantro) a carrot, about 4 oz of celery top (so i have chopped leaves to give more flavor) and one big leaf of swiss chard . . I looked at the recipe for amchoor ki. What would be the quantity to use if I were to use fresh unripe mango instead of powder?
Denise Scott says
Can you freeze this?
Ashley - My Heart Beets says
Hi Denise, yes, you can freeze this.
Meredith says
Delicious! A tasty recipe that I will use again. My okra did not come out crispy, although I didn’t mind at all. It was really good. Thank you for sharing this recipe!
Ashley - My Heart Beets says
Meredith, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
Kim says
This was amazing! Thank you for your wonderful recipes!
Ashley - My Heart Beets says
Thanks, Kim! Happy to hear that you liked this!
Maxi says
Your example with brussels sprouts is so relatable – I’m converted about okra too now, it is fantastic this way!:)
Ashley - My Heart Beets says
Haha thanks, Maxi! I’m so glad you like this!
Trevor B says
After pan frying, I put the pan in the oven under the broiler to get the okra, onions and garlic extra crispy. Turned out great. Really recommend the extra step of broiling if possible.
Ashley - My Heart Beets says
Love that tip! Thanks for sharing 🙂
Caroline says
Made this , but unfortunately it was SO good that it never reached the table !!! It was eaten before I could serve it ! Will be making this again most definitely!
My Heart Beets says
Caroline, lol! That is awesome to hear – what a review! I’m so glad you liked it 🙂
Mary Circo says
You did it again Ashley….another amazingly flavorful and mom approved dish!! My 3 yr old and husband also loved. Thank you!!!
My Heart Beets says
Thanks, Mary! I’m so glad your mom approved! And your husband and kiddo too!
Manasi Sadashiva says
Hi Ashley! Okra is our favorite. The only challenge is that we don’t find fresh okra that often. Hence it’s a rare delicacy for us.. while I was reading thro your recipe, I noticed that you used frozen okra.. I tried it once and it ended up all slimy because once I thaw it, it’s wet. So stopped buying the frozen. I wanted to know how do you cook it and make sure it turns out nice and crispy. Thank you!!
My Heart Beets says
Hi Manasi, fresh is preferable but I know it can be hard to find. I use frozen okra often for that same reason. You do have to dry the frozen after thawing in order to make it crisp – you can lay it on a clean kitchen linen or paper towels and then pan-fry until dry, maybe add a bit more oil if needed. Let me know if that helps!
Sonia says
What is the best way to thaw frozen okra? Should I run it under water straight from the freezer then leave it on paper napkins to dry?
Ashley - My Heart Beets says
Hi Sonia, yes that’s what I normally do. You can also try thawing it in the fridge and then drying it on napkins.
Deepa says
Hi! Is it possible to freeze this subzi after cooking it? I was planning on doubling the batch. This recipe looks great! Thanks 🙂
My Heart Beets says
Hi Deepa! Yes, you can make extra bhindi and freeze it 🙂 I do this and just stir-fry on a pan to re-heat 🙂
Desiree beer says
Are the okra’s not going to be slimy? Is it because you use baby okra’s? I love okra’s but sometimes they get to be to slimy and I have no idea why and what that I am doing wrong
Andyman says
Hello there!
Sounds like a great recipe – nice n’ simple…. gonna try it now!
Thanks
Andyman
My Heart Beets says
Awesome! I hope you love it! Let me know how it goes 🙂
Suraiya Rehmani says
10/10
Tried this recipe today, and I tell you, have not had better tasting Okra ever.
Okra is my favourite vegitable, and have been eating it made by my mother and then mother-in-law and sisters.
Made it the first time today and wow. I am love with it. Will make it over and over again.
Noticed that there was no tomatoes in this recipe.. May be that is why so krispy.
Loved it.
My Heart Beets says
Suraiya, wow that makes me so happy to hear! Thank you for letting me know how much you like this recipe 🙂
Courtney says
It’s been years, but I decided to try okra again after talking with an Indian woman on an airplane recently. I wasn’t confident in my ability to “crisp” the okra in the final cooking and the slime factor really worried me, so I decided to fry the okra first, set aside, and then fold it in after everything else was cooked. It wasn’t crisp-crisp okra, but it wasn’t slimy or over mushy 👍 Another thing I did was sprinkle some crisp fried quinoa on top for the crunch. Maybe this might help others worried about slime or mush. The seasoning was just right. Thanks!
My Heart Beets says
Courtney, that’s awesome! Love that a conversation with someone on a plane is what inspired you to make this recipe 🙂
Christina says
I added orange to this recipe, so good!!!
My Heart Beets says
Oh that sounds interesting!
CW says
Made last night using okra out of the garden. Very good blend of flavors. Loved this recipe!
My Heart Beets says
That’s great to hear! Thanks for letting me know how it turned out for you 🙂
Robert says
Why does the recipe call for the okra to be cut into rounds, but the picture the are cut length wise?
My Heart Beets says
Hi Robert, the length-wise photo is a much older photo – not sure why that’s showing up but you can cut the okra however you prefer 🙂
JJ says
Indian food always eludes me although I usually have good luck with your recipes. I had to just use regular sliced frozen okra from the store (not baby). I don’t think I could get mine dry enough maybe? Basically the “slime” made it just stick to my kitchen towels (I love okra even when it’s slimy). Mine never ended up being dry/crisp – it stayed mushy. Any tips/tricks? I thought the flavor was good.
My Heart Beets says
Outside of drying it with paper towels my only other suggestion would be to add more oil and saute it over higher heat – it should dry eventually
Glenn Freeman says
Is there an Instant Pot version of this recipe? If not, how might I adapt it for instant pot?
Karen De Witt says
Delicious. I first ate okra that I liked from a Northern Indian restaurant and this recipe comes closest to the way it served okra. I used fresh okra bought from the Sunday farmers’ market in Baltimore. Three servings and I ate them all, no nan, no rice, just okra. Will be using this recipe again and again.
My Heart Beets says
Karen, I’m so happy to hear that you made and liked my okra recipe! Thanks for letting me know how it turned out for you! 🙂
Gizem says
Loved this! absolutely delicious! I couldn’t even imagine my 2 year old would love it too; it was the bonus. Also recipe is very easy. I will cook the same recipe with different vegetables.
My Heart Beets says
Gizem, I’m so happy to hear that you and your toddler loved this okra recipe!! Thanks for letting me know how it turned out for you 🙂
Risha Thakrar says
Very tasty but my okra was soft and mushy after 15 mins of cooking. Added lemon juice to get rid of the slime. Not sure what went wrong?
Karen Eliot says
I made this with frozen okra and ground cumin instead of seeds & ginger powder instead of fresh ginger since that’s what I had. I followed the rest of the recipe as written except I did not dry the okra so it did not come out crispy. However, it was still very delicious and I will definitely be making this regularly. Great recipe!
My Heart Beets says
Karen, I’m so happy to hear that you liked the okra! Thank you for letting me know how it turned out for you 🙂
Diane says
I am addicted to this. So nice. Thanks for sharing. 😊
My Heart Beets says
aww thank you Diane!!
Mahesh says
Love okras a lot could eat every day
My Heart Beets says
Mahesh, awesome! hope you love the recipe! 🙂
Punam Paul says
Easy to cook recipe. Goes well with Chapati and Daal.
My Heart Beets says
Thanks, Punam!! 🙂
Anna Craft says
OMGOSH! I put extra peppers in it… I like it fiery… this is amazing! Do you have a recipe for tika masala?
My Heart Beets says
Anna, I’m so glad you liked it! I don’t have a chicken tikka recipe on the blog but butter chicken is really similar and one of my most popular recipes. I have a stovetop version and an instant pot version. Let me know if you give them a try!
Jude Mapleson says
Thank you! Perfect okra!
My Heart Beets says
Jude, so glad you liked it! 🙂
Marta says
Thank you for this recipe! I’ve never liked okra, but I got some in my CSA box this week and was looking for a new way to use it. This was so good, I’d actually buy okra to make it!
My Heart Beets says
Marta, that’s awesome! I’m so happy to hear that this recipe made you like okra! 🙂
cheriesell84 says
I’m dying to try it, but can’t find the peppers any where. Any suggestions ?
My Heart Beets says
My whole foods carries serrano peppers not sure if you have tried there? Or if you have a local Indian grocery store near you? Any Indian chilies will work too!
Dean says
Hi.
Just made ur okra dish for lunch. Thx for sharing. First time cooking okra. Was worried when it started sliming but soon realized that frying the fk out it is the trick. Came out good. Added garbanzos for protein. They browned up nicely too. I’m inspired and want to try an Italian version….Onions, garlic EVOO garnish with fresh summer tomato and basil for color. Might have try a Southern recipe too. Back to the farmers market…
Ashley - My Heart Beets says
Glad you liked it, Dean!
Caroline says
Really easy and very tasty! Gives a different texture to Indian food. Love it
My Heart Beets says
Caroline, so happy to hear that you liked it! Thanks for letting me know how it turned out for you 🙂
Lisa says
This was delicious, but I did modify the recipe and added mango powder…it’s the secret to making okra not slimy…
My Heart Beets says
Glad you liked it, Lisa 🙂 Thanks for the tip about amchur, I’ll have to try that!
Veronica says
Cooked okra for the 1st time according to this recipe, and it’s amazing! Easy, crispy and flavorful! I’m in Nigeria and got fresh baby okra, and all other veggies were fresh, too. Loved it) thank you for sharing this recipe
My Heart Beets says
Veronica, so happy to hear that! Thanks for letting me know how it turned out for you 🙂
Meredith says
Delicious! A tasty recipe that I will use again. My okra did not come out crispy, although I didn’t mind at all. It was really good. Thank you for sharing this recipe!
Ashley - My Heart Beets says
Meredith, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
Debbie McCarthy says
This is a great recipe. I used okra that we froze from our garden and it was spectacular. I can’t wait to try it with fresh okra.
My Heart Beets says
Debbie, that’s so great to hear!! Thanks for letting me know how it turned out for you 🙂
Kathy says
Just wondering if this would work in the oven?
My Heart Beets says
Yes! I roast okra all the time, I’ll have to share a recipe soon 🙂
Connie says
What kind of bread is this pictured with? The warm roti link connects to paleo roti, but it doesn’t look as white and thick as in the photo (even with the lighter golden flax). – Thanks
My Heart Beets says
Thanks for pointing that out Connie! I have updated the post 🙂 It’s my paleo naan!
S Denise stone says
Omg I just made this and was amazing!
My Heart Beets says
So happy to hear that! Thank you for letting me know how it turned out for you 🙂
Bree Bella says
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!
My Heart Beets says
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!
sue pearson says
absolutely love this dish! since I cannot use onions, I used onion powder. I will definitely make this again!
My Heart Beets says
So happy to hear that! 🙂
Annie says
This looks so good. Trying it tonight
My Heart Beets says
Hope you loved it!
Chara says
I see cumin seed in the recipe instructions, but not in the ingredients, how much should I use?
My Heart Beets says
Hi Chara, it’s listed in the ingredients: 1/2 teaspoon. Hope that helps!
Robin says
Will it still cook the same with fresh (large, not baby) okra?
Becky says
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?
Kristin says
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.
My Heart Beets says
Thanks, Kristin!! 🙂 Hope you love everything you try from my blog!
Catherine says
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!
My Heart Beets says
Catherine, so glad you liked the recipe!! Hope you love anything else that you try from my website! 🙂
Sura says
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.
My Heart Beets says
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!
smithachandrabose says
Is it Mayura on Venice? or is there another one?
Lisa says
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!
My Heart Beets says
Thanks, Lisa! I’m so glad you liked the okra and the slow cooker chicken curry! 🙂
Allison says
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.
My Heart Beets says
Glad you liked it, Allison!
sanna says
Apply Lime juice liberally on the knife and try cutting the okra ,
Mobasir Hassan says
I have tried the recipe yesterday but the okra was not so crispy. I have used only two teaspoon of oil( cooking oil) . Should I increase the amount of oil for the crispiness?
Aashita says
Can I make this without using onion?
jyoti says
yes,
Heidi @ Barefoot and Paleo says
I went to make this AND… my okra was bad.
Phyllis says
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.
Karen says
Almond meal and egg?