Crispy Okra Fry | Bhindi Fry is an easy, peasy, ladies finger recipe prepared using tender okra, gram flour, and spices. This Kurkuri Bhindi Recipe can be served as a side dish with curd rice, Bisebelebathor Sambar Sadam, or Lemon Rice.
Soak the okra in water for 10 minutes. Then, rinse the okra in water 3 to 4 times well and drain the water completely.Notes: Choose small-sized and tender okra with fewer seeds, so it will be easy for slicing and the seeds do not get dispersed in the oil much.
First, spread the okra in the towel for 10 minutes, so that the excess moisture is absorbed. Then, wipe them dry with a kitchen towel/ napkin thoroughly.Notes: Be sure the okra is fully dry before slicing, this step will give you non-slimy okras.
Slice the okra vertically into 4 pieces. If you have small-sized okra, then slice into 2 pieces.Tips: Slice the okra thinly, otherwise they won’t turn crisp.
Transfer the okra to a big bowl or mixing vessel.
First, measure 1/2 tsp of turmeric powder, 2 tsp of chili powder, 2 tsp of coriander powder, 1 tsp of Garam Masala Powder, and 1 tsp of cumin powder. Then, measure 1 cup of besan flour, 1/4 cup of rice flour, and the required salt.
Now, sprinkle all the spice powders one by one on the sliced okra.
With a spoon or your hand, gently mix the spice powders with the okra. The spice powders must evenly coat the okra.Notes: Never use water to mix the okra, else it becomes soggy after frying.
Marinate the okra in this mixture for 25-30 minutes. You can also keep it for an hour. The water content from the okra itself makes the mixture slightly moist.
Heat oil in a heavy-bottomed pan, then carefully drop a few okras. Fry them till golden brown and crisp on a medium flame.Tips: Oil should be hot enough, otherwise, the okra will absorb more oil and become soggy.Notes: It can be shallowly fried, air fried, or baked, do check the notes/tips section.
Keep on turning the okra so that they get fried evenly. Continue frying till the 'shhhh' sound of the oil subsides. Fry it in three to four batches depending on the size of Kadai. If required add more oil, while frying the okra.
Keep the fried okra on a kitchen tissue so that the extra oil gets absorbed. If preferred sprinkle some chaat masala or lime juice on top of the crispy okra.Enjoy this Bhindi Fry with rice and Pepper Rasam.
Tips for Crispy Okra Fry
1. Choose small-sized and tender okra with fewer seeds, so it will be easy for slicing and the seeds do not get dispersed in the oil much.2. Drying the okra thoroughly is a must to avoid the sliminess in the veggie which will affect the crispiness.3. Ensure the okra is completely dry before slicing else it will turn sticky while chopping.4.Slice the okra vertically into 2 to 4 pieces accordingly to the size of the veggie. But, slice the okra thinly, otherwise, they won’t turn crisp.5. Adjust all the spice powders accordingly to your taste for this Crispy Okra Fry.6. Never use water to mix spice powders with the okra, else it becomes soggy after frying.7. Marinating the okra in the spice powders for 30 minutes to 1 hour is a must. This step helps the spice powders seep inside the okra.8. Oil should be hot enough, otherwise, the okra will absorb more oil and become soggy.9. This Kurkuri Bhindi Recipe can be Tawa fried or shallow fried too.10. For baking Bhindi Fry - spread the marinated okra in a single layer on an oil greased tray. Brush some oil on the top of the okra. Alternatively, add 1 tablespoon oil to the okra mixture and mix it very well. Bake it in a preheated oven at 180 degrees C for 15 to 20 minutes till the okra are crisp and golden.11. To make it in Air Fryer - preheat the air fryer to 200 degrees C. Then, arrange the okra in the air fryer tray in a single layer and spray with oil.Air fry for 10-12 minutes. Remove the tray from the air fryer and toss the okra. Air fry again for 5-6 minutes.12. To make it in Microwave? Transfer the okra to a microwave-safe dish. Spray with oil and microwave on high for 8 minutes.Remove the dish from the microwave, then mix it well and microwave again for 4 minutes.