Bhindi, okra, lady’s finger, vendakkai—whatever you call it, this humble vegetable is a favorite in many Indian households. While some love its soft texture in curries, others aren’t fans of the natural sliminess that comes with cooking it. That’s where Crispy Bhindi Fry comes in! This South Indian-style Telugu restaurant special takes okra to a whole new level—light, crunchy, and packed with bold flavors.
If you’ve ever had a traditional Andhra or Telangana thali, you’ve probably seen this crispy bhindi served alongside piping hot rice, dal, and ghee. It’s also a popular wedding dish, bringing a delightful crunch to the meal. The best part? Even kids who usually turn their noses up at okra can’t resist this crispy version!
Why Okra is Amazing?
Okra isn’t just tasty—it’s nutritious too! It’s packed with fiber, making it great for digestion, and it’s loaded with vitamins A, C, and K, which help boost immunity and skin health.
Plus, it’s a great vegetable for those managing blood sugar levels. But let’s be real—sometimes, okra’s natural sliminess puts people off. The trick? Cooking it the right way — this crispy version takes away the slimy texture, making it a favorite even for those who usually avoid it!
Making Crispy Bhindi Fry
This recipe is super simple, but a few key techniques make all the difference.
First things first—choose the right okra. You want fresh, tender ones that snap easily when you break them. Once washed, make sure to pat them completely dry before chopping. Any moisture can make them soggy instead of crispy!
Now, for the coating—this is where all the magic happens. In a bowl, mix gram flour (besan), rice flour, and a little cornflour. The combination of these flours gives that perfect crisp texture. Then, in go the spices—turmeric, chili powder, coriander powder, cumin powder, and salt. Give everything a good mix before adding in the okra.
Here’s a pro tip: Sprinkle just a tiny bit of water to help the flour stick. Too much water, and you’ll lose the crunch! Let it sit for about five minutes, so the flavors really soak in.
Now, heat up some oil in a wide pan. You don’t need to deep fry—shallow frying works just fine! Drop the coated bhindi in gently and let it crisp up beautifully. The key here is not to overcrowd the pan—give the pieces enough space to fry evenly. Once they turn golden brown, take them out and set them aside.
But wait, we’re not done yet! Now comes the final touch—in the same pan, fry cashew nuts, peanuts, green chilies, curry leaves, and some crushed garlic. The crunch of nuts, the heat from chilies, and the aroma of fried curry leaves take this dish to the next level. Toss everything together with the crispy okra, add a final sprinkle of chili powder and salt, and you’re done!
Expert Tips for the Crispiest Bhindi
- Always pat okra dry before chopping—moisture is the enemy of crispiness!
- Don’t add too much water to the flour coating—a light sprinkle is all you need.
- Fry in small batches to ensure even crisping.
- Serve immediately for the best crunch!
This crispy bhindi fry pairs perfectly with hot rice and ghee, but it’s also a fantastic side with dal, sambar, or even just as a crunchy snack. Once you try this, you’ll never look at okra the same way again! Give it a go and enjoy the perfect balance of spice, crunch, and flavor.
Bhindi Fry
Ingredients
For Garnishing & Extra Crunch
Instructions
Prep Work
-
Wash & cut bhindi
Wash the okra thoroughly and pat dry. Cut into small pieces.
-
Prepare spice mix
In a bowl, combine gram flour, rice flour, corn flour, turmeric powder, chilli powder, coriander powder, cumin powder, and salt. Mix well.
-
Coat bhindi
Add the okra pieces to the spice mix. Toss well to ensure even coating. Sprinkle a little water and mix again. Let it sit for 5 minutes.
Method
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Heat oil
Pour oil into a wide pan and heat it for frying.
-
Fry the bhindi
Drop in the coated okra pieces gently and fry until golden brown on all sides. Remove and set aside. -
Fry nuts & spices
In a small pan, heat oil. Fry cashews, peanuts, green chilies, curry leaves and pounded garlic separately.
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Season the mix
In a bowl, mix fried nuts, salt, and chilli powder. Toss well. -
Combine & serve
Add the fried okra to the bowl and mix everything well. Serve hot with rice and ghee.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 12g19%
- Sodium 480mg20%
- Potassium 420mg12%
- Total Carbohydrate 21g8%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 5g10%
- Vitamin A 600 IU
- Vitamin C 28 mg
- Calcium 60 mg
- Iron 1.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
