Crispy fried bhindi

Kurkuri Bhindi is a crispy, spicy and tasty dish made by deep frying okra strips. It can be served as a starter or as a side dish with simple dal and rice. It makes for a great accompaniment with jeera rice and five lentils dal.  It can also be served alongwith dal khichdi or palak khichdi.  Here’s the recipe:


300 grams okra (bhindi)
1 tbsp red chilly powder (laal mirch powder)
½ tsp turmeric powder (haldi)
1 tsp cumin coriander powder (dhaniya jeera powder) 
½ tsp garam masala
1 tsp dry mango powder (amchoor)
3 tbsp gram flour (besan)
2 tsp rice flour (chawal ka atta)
2 tbsp water
Oil for frying the bhindi



  • Wash the okras/ bhindi.
  • Pat them dry, using a clean kitchen towel, before cutting .
  • Cut off the head and the other end of each okra.  
  • Slit the okras lengthwise, remove the seeds and make thin strips.
  • Transfer the okra strips into a mixing bowl.
  • To these okra strips, add red chilly powder, turmeric powder, cumin coriander powder, amchoor, garam masala, salt, besan and rice flour. Give a good mix.
  • Each okra strip should be coated well with besan, rice flour and spice powders.
  • Now sprinkle around 2 tbsp water over the okras and give a gentle mix.
  • Heat sufficient oil in a pan for frying the okras.
  • Drop the okra strips carefully into hot oil.
  • Fry the okras for about 5 to 8 minutes, turning them frequently so that they are evenly fried.
  • Remove the fried okras using a slotted spoon.
  • Put fried okras on a paper towel to remove excess oil.
  • Transfer Kurkuri Bhindi to a serving plate.
  • Serve as a starter or as a side dish with dal and rice.




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