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Crispy Indian Okra

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 MyHeartBeets.com

Crispy Indian Okra

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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.
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