Wednesday, February 11, 2015

Spicy Okra Fry

Growing up, I was told by my mom that I need to eat okra/bhindi to score well in math. Considering that's the only subject I used to score well I din't wanna take that risk, so used to eat bhindi/okra obediently. My mom used to mercilessly give whole credits to this damn vegetable; so much for slogging day and night :/ Not complaining! I used to secretly love this vegetable.. This and potato are the only two veggies I remember eating as a kid. I just assumed that I din't like other bunch of veggies, which I now like :D
If you hate okra and math, you and my brother can be good friends!! But, this dish changed his opinion about okra forever. This okra fry/ kurkuri bhindi is the crispiest and spiciest form of okra you'll ever eat! 

Byebye slimy okra, hi crispy okra!

I make this very rarely since it involves deep frying. But when I crave for it, I make it and relish it to heart's content. You can have it as a side with roti, dal rice, curd rice, sambar/rasam rice or even as a snack!! Okay, let's get to the recipe already!


  • Okra/Bhindi/Lady's finger - 200 grams
  • Oil- for deep frying
  • Besan flour/ Chickpea flour - 3 tbsp
  • Rice flour- 3 tbsp
  • Red chili powder - 1/2 tsp
  • Turmeric powder - a pinch
  • Cumin powder- 1/2 tsp
  • Chaat Masala powder - 1/2 tsp
  • Garam Masala powder- 1/2 tsp
  • Salt - to taste

  1. Rinse the bhindi/okra in water and pat dry it with a paper towel. 
  2. Slit the okra vertically into 4 or 2 pieces and transfer it to a  bowl.
  3. Sprinkle all the spice powders and salt one by one and toss them so that the okra pieces gets evenly coated.
  4. Now sprinkle the flours and 2 tsp oil and toss again so that the okra is evenly coated
  5. For deep frying, heat a pan with oil and once the oil is ready, slowly drop the okra pieces and fry them until crisp and golden brown.
  6. Transfer the fried okra pieces to a paper towel so that the oil gets drained.
  7. Continue the same for the rest of the okra pieces.
  8. Enjoy the crispy okra!


  1. Hahah my turn to stalk. I loveee Okra and wouldn't let my mum fill my school lunch with anything other than Okra or Ivy Gourd :D

  2. Paati and Swetha never liked vendakkai and I never got to experiment this vegetable :)

    Nevertheless, Radha Perima always made this deep fry (with besan or with ground kadalai paruppu) which used to be a delicacy in her kitchen, since Ramya and Sriram liked it.

    Reminded of those days... thanks for your post Aish :)


    1. aww.. so nice to read your comment here, Athai :) Thanks for stopping by!


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