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Crispy fried bindi (Fried okra) recipe

Crispy fried bindi (Fried okra) recipe

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This is a snack or starter that you don't see often. Fried okra can be eaten as a snack or starter and served with a yogurt chutney or other dips and sauces or just eaten on its own.

Greater London, England, UK

1 person made this

IngredientsServes: 6

  • 500g okra
  • 1/2 teaspoon salt or black salt (sanchar)
  • 1 teaspoon ground turmeric
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chilli powder or chilli flakes
  • 2 tablespoons gram flour (chickpea flour/besan)
  • oil for frying
  • For the toppings
  • 1 small onion, minced
  • 1 tomato, minced
  • fresh coriander, minced
  • green chilli, minced (optional)

MethodPrep:20min ›Cook:10min ›Extra time:10min resting › Ready in:40min

  1. Thoroughly wash the okra and dry with kitchen towel. They need to be dry for this dish.
  2. Cut off the top of the okra of and then thinly slice each okra vertically. If the seeds fall out don't worry.
  3. Place the chopped okra in a colander and massage them allowing more of the seeds to come out.
  4. Once you have removed the majority of the seeds place onto a plate and add all the spices. Toss gently (you can use your fingers) allowing the spices to cover all the pieces.
  5. Allow to sit for about 10 minutes.
  6. Meanwhile heat a generous amount of oil in a pan.
  7. Sprinkle the gram flour over the okra and toss gently allowing the flour to coat all the pieces. Add a little more flour if necessary but the okra don't need to be heavily coated.
  8. Once the oil is hot, add a handful of okra pieces to the oil. The best way is to sprinkle them around the pan so they don't clump together. Once you add them to the oil use a ladle to stir them. Fry until golden brown and crispy.
  9. Place on a kitchen towel to absorb excess oil.
  10. Sprinkle with the toppings and serve immediately.

See it on my blog

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Bhindi fry recipe (Crispy bhindi sabzi)

Bhindi fry recipe - thinly sliced bhindi are mixed with besan and shallow fried in little oil till they are slightly crispy and crunchy. Then sauteed and mixed with onion and spices. This delicious everyday kind of cripy bhindi sabzi goes perfect with roti/phulka or chapati.

By now, you may know that bhindi is our family favorite vegetable. That is the reason you find many many different recipes using okra. And of course, I will be sharing more and more.

Usually this kind of 'okra fry' dish is made by deep frying the bhindi to get the extra crispy texture. But to make it healthy and so we can have it on day to day basis. I have shallow fried them with little oil. Added besan will help to make it crispy.

For shallow frying, always use non-stick and wide pan (not deep). The non-stick avoids the sticking. When wide pan is used, okra are arranged in single layer while cooking. So they have chance to crisp up instead of getting soft.

To get non-sticky sabzi, it is important that bhindi is completely dry after washing and wiping. Meaning there should not be any moisture. If there is any moisture left then cooked bhindi will get soft, soggy and sticky.

Indian Dry Spicy Okra | Bhindi Masala Recipe

Dry Spicy Okra or Dry Masala Bhindi is a very popular, staple and loved dish in Indian cuisine. Every regions, every states of India have their own creation of Dry Spicy Okra recipe.

A okra is sticky and crunchy vegetable, only hard thing about it is you cannot add water while cooking it. So, I have cooked okra alone first in oil only and then did seasoning so that authentic taste of okra would not overcome by Indian spices.

Even in my family, there are many versions of curries are made from okra. I used to make curry in which only okra as main ingredient. But then I learned to cook okra with potato, onion, tomato, methi (fenugreek leaves) and all the recipes turn out so delicious that it’s always on weekly menu.

Dry Spicy Okra (Bhindi Masala)

Fried Spicy Okra recipe is my mother-in-law’s recipe that I loved most. Don’t worry, I will be sharing that recipe with you. but here, I have created very easy and quick version of Bhindi Masala that will be best for any beginners.

My hubby always says that you are best at balancing the spices and good at making simple dishes with twist. He always inspire me to share my specials secret recipes those he loves most.

And this recipe photography credit goes to him. I am very lucky that I can learn not only technical stuff from him (as he is a software engineer) but also a good photography skill as he is a really good photographer and always inspire me to take good pictures for my blog.

Preparation for bhindi fry

1. Rinse bhindi under running water. Drain them to a colander and wipe dry with a kitchen cloth or tissue.

2. Chop them to half inch pieces and set aside. For comfort while chopping use kitchen tissue to wipe off the slime from the knife.

How to make bhindi fry

3. Heat oil in a pan and cumin. I have used about 2.5 tbsps here since I have not used a non stick pan. You can reduce it to 1.5 tbsp if you use a non stick pan.

4. When the jeera begins to splutter add chopped bhindi and stir fry on a medium heat.

5. Keep stirring at regular intervals. Over doing it will make the bhindi more slimy so do it as needed. Bhindi will begin to turn slimy after a minute. To reduce the slime I usually sprinkle some lemon juice but I have not done it this time.

Making nut powder for bhindi fry

6. You can skip the peanuts from the recipe and use only coconut or sesame. You can also just use garam masala and skip all of these three.

7. While the bhindi is getting fried, roast the peanuts and garlic on a medium flame until golden.

8. Turn off the heat and add coconut and sesame seeds. I have also used little cumin here. Fry lightly for a minute.

9. Cool them completely and make a coarse powder.

10. When the bhindi is done, you will find that they are no more slimy. At this stage add salt and turmeric. Mix well.

11. Pour 1 teaspoon oil to the center of the pan. Add red chili powder to it. Let the chilli powder fry in oil for about 10 seconds.

12. Then mix it well with the bhindi. Fry for another 3 to 4 mins if desired. I do not prefer to over cook bhindi so I did not fry further.

14. Mix it well with the bhindi. It doesn&rsquot need to be cooked further.

Recipe of Bhindi Peanut Fry (Okra Peanut) with step by step photos

To make this crunchy delicious okra peanut fry/bhindi peanut we will need following ingredients. 1 cup diagonally cut okra or bhindi, finely chopped tomato and onions, tomato puree, garlic and peanuts/shingdana. Other then these ingredients we will also need few common indian spices like garam masala powder, coriander powder, dry mango powder/amchur powder.

To know the exact quantities of each of the ingredients check out the recipe box at the end of this post.

First we need to deep fry the bhindi/okra and peanuts. You can also shallow fry bhindi if you want however deep frying it make this sabji crunchy and too delicious.

Heat around 2-3 cups of oil and once the oil is hot carefully start frying the bhindi. Once done remove the okra in an absorbent paper/kitchen towel.

Similarly also fry the peanuts and keep it aside.

Lets make the bhindi peanut curry. Heat 1-2 tbsp of oil in a non-stick thick pan and saute finely chopped garlic in it.

Add finely chopped onions and let them sweat out.

Saute the onions in oil until they becomes golden in color.

Add chopped tomatoes and give a quick stir. Cook until tomato gets soften.

Add tomato puree and mix well. Cook the puree until it starts oozing out oil.

Now its time to add dry spices. Add red chili powder, coriander powder, garam masala powder and salt as per your taste. Give a stir and mix all spices well. Cook the spices for 1-2 minutes.

Add tomato and chili sauce. Tomato chili sauce will give that tangy taste to our sabzi.

Now the gravy is ready. Mix the fried bhindi or okra.

Also add the fried peanuts or mungfali. Give a good stir and mix well the ingredients.

On top add a pinch of dried mango powder or amchur powder.

Delicous lip smacking bhindi peanut fry is ready to serve. Serve this sabzi hot along with roti, phulka or paratha, dal and jeera rice.

Step wise Pictures

Wash and dry the okra. Cut them lengthwise into thin slivers and keep aside.

Mix all the dry masalas together along with chickpea flour or besan in a bowl.

Generously pour it over the cut okra and mix well to coat all of it.

Now pour the oil on top and mix again.

You will see that the spice has adhered to the okra after this marination time.

For Air fryer okra

Preheat your airfryer to 160 C or 320 F for 6 minutes. I have the Philips Airfryer.

Now brush oil on your air fryer basket and put in the marinated okra in it. Air fry for about 8 minutes on 160 degrees.

Then increase the temperature to 180 C or 360 F and air fry for about 4-5 minutes till the bhindi are well cooked and crispy brown.

Take them out on a plate and rest for about 2 minutes. Now serve your kurkuri bhindi.

They are delightfully crunchy, tasty and guilt free. A perfect spicy Indian okra recipe.

If you don't have an air fryer, just deep fry in hot oil.

Bhindi rava fry recipe | crispy okra rava fry | ladies finger fry recipe

bhindi rava fry recipe | crispy okra rava fry | ladies finger fry recipe with detailed photo and video recipe. basically a stir fried okras or ladies finger, coated with rava / semolina and other ground spices mainly served as snack or side dish for a meal. this bhindi recipe is generally stir fried or shallow fried till crisp and shares the similar characteristics to the most popular north indian kurukuri bhindi recipe.
bhindi rava fry recipe | crispy okra rava fry | ladies finger fry recipe with step by step photo and video recipe. essentially, bhindi rava fry is vegetarian option to the most popular rava fish fry from the south canara or udupi’s coastal cuisine. these okras are coated with the semolina and ground spices which is later shallow fried till crisp. it is an ideal side dish when served rasam + rice or sambar + rice combination.

rava fry recipes are very common in my part of the world and you can find the same with different vegetables. i personally prepare the rava fry with r idge guard, eggplant, yam and also drumstick, however okra rava fry is my personal favourite recipe. i typically serve it as a side dish to my daily lunch or dinner, but it can also be served as evening snack or can also be party starters. further, i have cut the okra length wise into 2 halves and then coated with rava and spice mix. but it can also be stuffed with same spice mix and then shallow fried.

while there isn’t much complicated steps in this simple bhindi rava fry recipe, yet i would like to share some tips and recommendations. firstly, i highly recommend to use tender okra’s or bhindi’s for this recipe. tender okra’s would yield crispy and tasty ladies finger fry recipe. secondly, stir fry or shallow fry the bhindi in a low flame. i know it can be monotonous stirring continuously in low flame, but trust me the end result would be amazing. lastly, do not add any water or if your okra’s contain any moisture, dry them thoroughly before using it.

Padma's Recipes

This is a dish made out of okra/ladies finger dipped lightly in besan/gram flour batter and deep fried in oil till crisp.

Okra/Ladies finger/vendakkai - 1 pack or around 20
Besan - 1/2 - 3/4 cup
Chilli powder - 2 Tsp
Salt as needed
Oil for frying

Wash and pat dry okra's. Remove edges and first cut into half and then again into 4 long pieces. In a bowl take okra's and to it add besan, chilli powder, salt. Just pour very little water and mix. so it just sticks to the okra. Drop it in oil in small batches and deep fry till crisp.
This is one of favourite and loved to have it many times . so used to prepare sometimes as a variation over regular okra fry.

How to make Oven Roasted Okra (Baked Bhindi)?

  • Start with getting the ingredients ready. These are mostly simple everyday ingredients that you might have in your pantry.
  • Wash and pat dry the okra. Then cut it into equal size rounds.
  • Add onions, garlic, oil & spices to the cut okra. Mix it all well, so all the okra is coated with the spices.

  • Chop a tomato, but don't mix it in with the okra.
  • Now spread the seasoned okra in a single layer on a sheet pan. I used a parchment paper to simplify the cleanup after baking. Keep the tomatoes in a separate parchment paper on the same baking sheet.
  • I tried baking and broiling the okra. I preferred the taste of the baked okra. Bake at 425˚F for about 20-25 minutes.

  • You want the okra to be well cooked & browned, but not burnt.
  • Now transfer the okra and tomatoes to a bowl. Mix them all up and add dry mango powder (amchur). This adds a wonderful tangy flavor to the okra. You can also use lime powder or lime juice in place of dry mango powder. Baked Bhindi Masala is ready to be served!

Serve okra with roti, naan or just enjoy as a snack. Above is my dinner plate with roti and raita after I made this delicious baked okra.

Tips to Cook Okra/ Bhindi in Microwave

  • Cooking okra is super simple once you get past from that slimy texture.
  • To remove the slime from okra, drying them before cooking is the most important step.
  • Pat the okra dry with a kitchen towel and preferably keep it in open for 20 minutes before you cook it.
  • Adding acid in form of either lemon, 1 tbsp of yogurt or mango powder/amchur powder can help to remove slime from the bhindi if you are making kurkuri Bhindi in a pan.
  • Adding acid in form of either lemon, 1 tbsp of yogurt or mango powder can help to remove slime from the bhindi. I have added chat masala in this recipe.

So here is my way of cooking kurkuri bhindi in the microwave. If you love kurkuri bhindi deep fried recipe try this healthier version of the recipe and do let me know how it turned out for you.

Watch the video: - Μπάμιες λαδερές (May 2022).