Kurkuri Bhindi (Authentic Indian Recipe)

Experience the satisfying crunch of Kurkuri Bhindi, a traditional Indian dish that turns simple okra into a crispy, spiced sensation. This recipe comes together in just 20 minutes and uses a handful of easy to source ingredients.

Step by Step Video Instructions

Ingredient Notes

• Okra: Select fresh, firm okra for the best results. Ensure they are completely dry after washing to avoid splattering during frying and to achieve maximum crispness.
• Spices: The combination of salt, turmeric, Kashmiri red chili powder, garam masala, coriander powder, and cumin powder coats the okra and infuses it with rich, aromatic flavors. Each spice contributes uniquely to the dish’s overall taste profile:
  • Salt: Enhances the natural flavors of the ingredients.
  • Turmeric Powder: Adds a vibrant color and a mild, earthy aroma.
  • Kashmiri Red Chili Powder: Provides a bright red color and a mild heat, making it perfect for adding spice without overwhelming heat.
  • Garam Masala Powder: Offers a warm, aromatic blend of ground spices that is quintessential in many Indian dishes.
  • Coriander Powder: Delivers a slightly citrusy flavor that complements the other spices.
  • Cumin Powder: Has a distinctive earthy and slightly bitter flavor that pairs well with the freshness of the okra.
• Cooking Oil or Ghee: Choose a high-smoke point oil for frying. If you love ghee like me you can add a mixture of cooking oil and ghee.

Expert Tips

Thorough Dry the Okra: After washing the okra, it’s essential to dry them thoroughly with a kitchen towel or let them air dry completely. Moisture is the enemy of crispiness, and any residual water can cause the oil to splatter.

Frying Techniques: Heat the oil or ghee to 350°F before adding the okra. Use a thermometer to check the temperature, as too hot will burn the okra and too cool will make it soggy. Fry in small batches to maintain the temperature of the oil, and give the okra enough space to fry so that all pieces fry evenly and become crispy. If you don’t have a thermometer, test the oil by adding one strip of okra; it should sizzle and start to fry immediately without burning.

Drain Well: After frying, immediately transfer the okra to a plate lined with paper towels to drain excess oil. This will stop the okra from becoming greasy and help maintain their crunch.

Storage and Leftovers

Allow the Kurkuri Bhindi to cool completely at room temperature after cooking. Once cooled, transfer the Kurkuri Bhindi to an airtight container. Refrigerate for up to 2 days.

Reheat the Kurkuri Bhindi in a preheated oven at 350°F (175C) for about 5-10 minutes or in an air fryer at the same temperature for 3-5 minutes. It is best to avoid microwaving Kurkuri Bhindi as this method will steam the okra, causing it to become soggy.

Although you can store and reheat Kurkuri Bhindi, they are best enjoyed freshly cooked. If you expect you would have leftovers, consider preparing smaller batches fresh each day.

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Kurkuri Bhindi (Authentic Indian Recipe)

Experience the satisfying crunch of Kurkuri Bhindi, a traditional Indian dish that turns simple okra into a crispy, spiced sensation.

4.45 from 9 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Indian

Servings 2 servings

Calories 164 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 200 grams Okra
• 1/4 tsp Salt
• 1/4 tsp Turmeric Powder
• 1/4 tsp Kashmiri Red Chili Powder
• 1/4 tsp Garam Masala Powder
• 1/4 tsp Coriander Powder
• 1/4 tsp Cumin Powder
• Cooking Oil or Ghee for deep frying

Instructions

 

• Rinse the okra under water and pat them completely dry with a kitchen napkin.
• Trim off the crown and the base tip of each okra. Slice each okra in half lengthwise, then cut each half into strips. Remove any large seeds.
• Place the sliced okra in a large bowl. Season with salt, turmeric, Kashmiri red chili powder, garam masala, coriander powder, and cumin powder. Toss well to ensure all pieces are evenly coated with the spices.
• Heat a large pot of olive oil or ghee to 350°F (175°C). Carefully add the seasoned okra in batches to avoid overcrowding the pot.
• Fry each batch for about 4-5 minutes or until the okra is crispy and golden brown.
• Use a slotted spoon to remove the okra from the oil and drain on paper towels to remove excess oil.
• Serve the Kurkuri Bhindi hot.

Notes

Nutrition: Since this dish is deep fried, calculating the macros is dependent on how much oil the okra absorbs. For this recipe, I added 1 tbsp of oil per serving of 100 grams of okra.

Nutrition

Calories: 164kcalCarbohydrates: 8gProtein: 2gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 8mgPotassium: 313mgFiber: 3gSugar: 1gVitamin A: 719IUVitamin C: 23mgCalcium: 87mgIron: 1mg

Keyword Fried okra, Kurkuri Bhindi

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