15-Minute Bhindi Fry (Indian-Style Okra)
An easy, 15-minute Bhindi Fry with bold flavor and crispy, non-slimy okra. The secret? A handful of spices and high-heat pan-frying for a smoky, blistered finish. Perfect as a quick lunch with roti or side dish.
- Prep time
- --
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp neutral oil (such as avocado oil)
- 1 tsp carom seeds (ajwain)
- 1 tsp nigella seeds (kalonji (optional))
- 1/4-1/2 tsp red chili powder (¼ tsp for kid-friendly, up to ½ tsp if you want it spicy)
- 1/4 tsp ground turmeric
- 1 large Indian green chili or small serrano chili (sliced)
- 1 lb whole okra (tips removed and sliced into ~½-¾”/1.5 cm pieces (you’ll have around 13-14 oz remaining) - Note 1)
- 1 tbsp coriander powder (preferably roughly ground)
- 1/2 tsp fennel seeds (saunf)
- 3/4 tsp kosher salt
- 1/2 tsp dry mango powder (amchur)
Instructions
- 1
Heat oil in a large, nonstick skillet (at least 12”) over medium heat. Once hot, add the carom seeds and nigella seeds (if using). Let them sizzle for about 30 seconds.
- 2
Stir in the turmeric, red chili powder, and the green chili. Cook for about 10 seconds to bloom the spices.
- 3
Add the okra and increase the heat to med-high. Toss to coat the okra in the oil. Add the coriander powder, fennel seeds, and salt.
- 4
Continue cooking, stirring often, for 12 minutes, until there’s no more slime left (See Note 2). The okra should be shriveled, deep green, and well-charred.
- 5
Reduce the heat to low, add the dry mango powder, and mix gently for another minute. Turn off the heat. Serve hot with roti, paratha, or other bread. See post for more serving ideas!