| | |

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.

Kurkuri Bhindi

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.

Kurkuri Bhindi.

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.

More Recipes You May Like:

Kurkuri Bhindi

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
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 2 servings
Calories 164 kcal


  • 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


  • 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.


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.


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
Tried this recipe?Let us know how it was!

Similar Posts


  1. Please do a recipe for ema datshi… Seems to me like it will be the perfect keto food…full of peppers and cheese… Would love to get a nutritional breakdown for this delicious Bhutanese dish…

    1. Just add generic okra to your MFP depending on the weight of the Okra you cook and add about 1 tbsp for the fat, like I mentioned we just assume that approximately that’s what gets sucked in.

  2. I like you to Xtremely heartfelt Thankyou for doing this Indian Keto week with no eggs. You are like a Food Rockstar. Literally. Thanks for all your awesome videos.

  3. Hey sahil. Its my new start up and am pure vegetarian. Am thinking to start with your recipies. Please keep posting veg dishes till i lose mine ? happy that someone is doing it better or i will die with panneer looking at other diets. Please also post carbs protein accrding to ur dishes ? thank you buddy ✌️

  4. Very good recipe to enjoy with daal and rice. With the this recipe you can easy convince your kids to have daal as now a days normally kids avoid to have daal as a source of protien.

  5. I tried deep frying okra in Ghee but it smells awful and I dont feel like eating it then. Can olive oil completely replace the ghee for deep frying ?

  6. Adored the okra, couldn’t stop munching on it…yum yum yum.
    I had a couple of hard boiled eggs red to do something with, and halved and dipped them in the pan leftovers..well !!!! You again
    Thank you
    I loved your input on Diet Doctor week too

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating