This crispy pan-fried okra is a popular Indian recipe also known as bhindi. It's a delicious way to eat okra! Recipe by Ashley of

Crispy Indian Okra

  • Author: Ashley Thomas
  • Yield: Serves 3 1x


  • 12 oz fresh or frozen baby 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 12 thai bird chilies), minced
  • 2 cloves garlic, minced
  • ½ inch ginger, minced
  • ¼ teaspoon turmeric
  • ¼ teaspoon salt, adjust to taste


  1. 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.
  2. Melt 2 tablespoons of fat in a saute pan over medium-high heat.
  3. Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
  4. Saute for 10 minutes, or until the onions begin to brown. Then add the garlic, ginger and spices mix well.
  5. 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.