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Bhindi Masala Fry

Bhindi Masala Fry, also known as Okra Stir-Fry, is a delectable vegan dish that showcases the irresistible crunch of okra combined with aromatic spices. This quick and easy recipe is a delightful way to enjoy the flavors of the Indian subcontinent in a simple yet satisfying way.
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The Story

This version of Bhindi Masala Fry ensures that the okra retains its softness and doesn't become crispy. It's a perfect choice for those who enjoy a more tender texture in their okra dish.


500g fresh okra (bhindi), washed, dried, and chopped into 1-inch pieces
2 tbsp vegetable oil
1 large onion, finely chopped
2 cloves of garlic, minced
1-inch piece of ginger, grated
2-3 green chilies, slit (adjust to taste)
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp ground turmeric
1 tsp red chili powder (adjust to taste)
Salt to taste
Fresh coriander leaves for garnish
Lemon wedges for serving
4 Servings

Prep Time:

0 Hrs 15 Mins

Cook Time:

0 Hrs 20 Mins

Total TIme:

0 Hrs 0 Mins



Heat the vegetable oil in a large, deep skillet or pan over medium-high heat.


Add the chopped okra to the hot oil and sauté for about 5-7 minutes, stirring occasionally. Cook until the okra starts to become tender but not crispy. Remove the partially cooked okra from the pan and set it aside.


In the same pan, add a bit more oil if needed. Add the cumin seeds and let them splutter.


Add the chopped onions and sauté until they turn translucent and lightly browned.


Stir in the minced garlic, grated ginger, and green chilies. Sauté for another 2-3 minutes until the raw smell disappears.


Add ground coriander, ground turmeric, red chili powder, and salt. Stir well to combine the spices with the onion mixture.


Return the partially cooked okra to the pan and gently mix it with the onion-spice mixture. Cook for another 5-7 minutes, or until the okra becomes tender and fully cooked.


Garnish the Bhindi Masala Fry with fresh coriander leaves and serve hot with lemon wedges as a delightful side dish to complement your main course.

Tips for this recipe

To ensure the okra remains soft and doesn’t become crispy, keep an eye on the cooking time and avoid overcooking it. Cooking it until it’s tender is the key to achieving the desired soft texture.

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