My husband loves okra, but he has just one condition, it must be super crispy. He has the same philosophy when it comes to eggplant as well. Over the years, I have convinced him it is better to forego texture for health and he has somewhat reluctantly agreed. That’s how I ended up creating my signature baked parmesan crusted eggplant recipe. If you haven’t tried it yet, please, I implore you to do so at once. It will convert you into an eggplant lover if you aren’t one already.

But okra (or lady’s finger as it is called in India) is more finicky (read slimy). You must indulge and fry it to get the crunch.

That’s where my masala bhindi or spicy okra recipe comes into play. The flavors are so simple and the spices are not overdone at all to achieve perfection.

We use a bit of turmeric powder, red chili powder (I always use Kashmiri chili powder for more color and less heat) and amchur powder, which is basically dehydrated and powdered unripe mangoes. Amchur powder is a common ingredient in many Indian recipes and acts like tangy lime or lemon juice, but without the added liquid. And when you are using okra, you know how important that is.

Mix the spices with the okra and liberally dust with chickpea or gram flour (besan). Allow the okra to rest for 15-20 minutes and fry ’em up. I use a light coating of the flour, you can add more if you want to.

Once fried to golden perfection, you need to enjoy them immediately with some steamed rice and  my favorite – a raita made with chopped red onions and green chilies.

Sometimes, I fry the okra and mix them with whipped yogurt along with chilies and onions. It might seem counter-intuitive to dunk the crispy okra in yogurt, but it is so good. Back home, mom uses buttermilk or sometimes coconut milk for a vegan version of the okra raita. If you want to dunk fried okra in yogurt/buttermilk, make sure to slice okra into thin rounds first and omit the flour in the recipe.

Read on for the super simple Indian style crispy fried okra recipe.

KURKURI MASALA BHINDI {INDIAN STYLE CRISPY OKRA FRY}

You will need:

• Okra (lady’s finger) – 1 lb
• Turmeric powder – 1/2 tsp
• Red chili powder – 1 – 1 1/2 tsp (as per heat level desired)
• Amchur powder – 1/2 tsp
• Chickpea/gram flour – 2-3 tbsp
• Oil – for frying (see Notes)
• Salt – to taste

How to:

• Wash and dry the okra completely. Trim the two ends. Slice each okra vertically into halves or quarters.
• In a large mixing bowl, mix okra with the spices. Sprinkle 2 tbsp flour on top and mix well so that each okra slice is coated with the flour. Add more flour if needed. Allow to marinate for 15-20 minutes.
• Heat oil in a kadai or wok and fry the okra over medium-high heat till golden brown and crisp, maybe 4-5 minutes per batch.
• Remove onto  a paper towel lined tray and sprinkle salt over the hot okra. Serve hot with rice or rotis with  a side of onion raita. Fried okra can even be served as a snack.

Notes:

• Do not crowd the pan while frying, so fry okra in batches. Use medium-high heat throughout, very low heat will make the okra soggy, whereas a high heat will simply burn them.
• Even though we are frying the okra, take just enough oil to gently submerge the vegetables. You do not need to use a large vat of oil, which will mostly be rendered useless once the spices and okra seeds get mixed in it. I use a small wok as the curve of the wok ensures that the okra is submerged in the oil and gets fried in the heat pretty quickly. You can always add more oil if needed.
• Most of the time, I use a skillet to pan fry the okra with maybe 1-2 tbsp oil for a healthier version of the masala bhindi. They might not be as crisp, but the flavors will be there and you can have it with rotis or chapathis.

Tell me, do you have any special indulgences when it comes to your favorite recipes? Do you like okra? How do you cook it? Do share.

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