Baked Bhindi Fry is a delicious, hands down one of the best ways to cook okra. This spicy, crunchy dish is made with just one simple vegetable – okra and a few Indian spices. Easy to make, makes an excellent weeknight dinner. Enjoy this dish with some green moong dal and some Indian flatbread – roti, paratha, or naan. This dish is a vegan, gluten-free, paleo, and low-carb recipe.

 

 

BAKED BHINDI FRY ( OKRA FRY )

Bhindi fry is an easy and delicious dish from Indian cuisine. There are many ways to make this simple dish. You can make this bhindi fry on the stovetop, in the air fryer, or an oven. I find baking bhindi fry, one of the easiest ways to cook perfect, crisp bhindi. The best thing about baked bhindi fry is that it requires no stirring, and can be made in a very less amount of oil.

One of the classic Indian dishes – Bhindi fry, is made with just one vegetable – okra and a few basic Indian spices you can find pretty much in every Indian household. 

Okra is known for its nutritional value, low in calories, and high dietary fiber content, okra is one of my favorite vegetables to cook with. Growing up in India, I remember my mom used to make bhindi (okra ), a few times a week. She used to make bhindi fry, masala bhindi, bhindi aloo, bharwa bhindi, and so many other dishes. We all used to enjoy it a lot. It was one of the quickest, and easiest weeknights dinner, making okra (bhindi). Serve it with some roti, paratha, or some kadhi khichdi. YUM!!!

The fact it is full of nutrients and easy to make, I make okra quite often. It is one of the fastest cooking vegetables and delicious tasting too. This baked okra is perfect for a family of four or even if you want to feed a crowd. Simple recipe, with minimum ingredients and outstanding results.

Pic Shown: Baked Bhindi Fry

 

 

INGREDIENTS FOR BAKED BHINDI FRY ( OKRA FRY )

2-pound bhindi ( okra )

1 tablespoon coriander powder

2 teaspoon cumin powder 

1/2 teaspoon turmeric powder

1 teaspoon dried mango powder (amchur), adjust to taste

2 teaspoon red chili powder, adjust to taste

2 tablespoon oil

1 lemon 

salt to taste

DIRECTIONS FOR BAKED BHINDI FRY ( OKRA FRY )

Baked Bhindi fry ( Okra fry), is simple, easy to make, with just one veggie and a few spices, you can make a lip-smacking dish in no time.

PREP FOR BAKED BHINDI FRY ( OKRA FRY )

You will need one 9*13 inches Baking Sheet 

Wash the okra. Spread okra on a clean kitchen towel and pat dry to absorb any extra moisture.

Discard the top part of the okra. Cut the okra vertically (lengthwise) in half, and then cut each half vertically into 2. (Please refer to the pic below: left)

Spread the cut okra on the baking sheet. 

Add all the spices – coriander powder, red chili powder, turmeric powder, cumin powder, amchur powder, oil, and salt to taste.

Gently, toss the bhindi to coat masala (spices) evenly, using your hands.

BAKE BHINDI FRY ( OKRA FRY )

Preheat the oven to 400 degrees Fahrenheit. Place the baking sheet on the topmost shelf (as shown in the pic below: right).

Bake for 25-30 minutes, and toss the okra halfway through. 

Note: Different oven temperature settings work differently. It took me around 25 minutes of cooking time.

Depending upon how crunchy you like okra, you can add a few extra minutes of cooking time. I took them out after 25 minutes of baking.

Dish out okra in a serving dish. Garnish with some fresh cilantro and some freshly squeezed lemon juice (optional). Serve baked okra fry with some Indian flatbread – roti, paratha, or naan. I also like to serve some Tidal Dal or green moong dal on the side. Enjoy!

Pic Shown: Baked Bhindi Fry (Okra Fry)

 

 

Pic Shown: Baked Bhindi Fry ( Okra Fry )

 

 

 

STOVETOP BHINDI FRY( OKRA FRY)

Heat a Kadai (wok) or a frying pan. Add a couple of tablespoons of oil. 

Add okra to the frying pan, turmeric powder, and some freshly squeezed lemon juice (around 1/2 teaspoon). Mix well and let the okra sear for 2-3 minutes on high heat.

Note: Lemon juice helps prevent sliminess in the okra, do not skip it.

Reduce the heat to medium, cover, and cook, stirring occasionally. Cook until okra is tender and cooked.

Add all the dry spices, and salt to taste, mix well and cook on high for 2-3 minutes.

Dish out okra in a serving dish. Garnish with some fresh cilantro and some freshly squeezed lemon juice (optional). Serve baked okra fry with some Indian flatbread – roti, paratha, or naan. I also like to serve some Tidal Dal or green moong dal on the side. Enjoy!

Pic Shown: Closeup of Baked Bhindi Fry (Okra Fry)

 

 

PRO TIPS FOR BAKED BHINDI FRY (OKRA FRY)

The star ingredient of this recipe is Okra, pick the freshest, young okra for the best results. See the post earlier for – HOW TO PICK BHINDI FOR AIR FRY BHINDI FRY (OKRA FRY)

Wash the okra. Spread okra on a clean kitchen towel and pat dry to absorb any extra moisture. You can let the okra air dry for 30-60 minutes in a colander.

Trim the top part of Okra only. You can leave the bottom part of okra intact, it is edible. Cut the okra vertically (lengthwise) in half and then cut each half vertically in half.

Spread the cut okra evenly on the baking sheet for even cooking.

Gently, toss the okra halfway through, for even cooking. It takes around 25-30 minutes to cook okra in an oven.

You can adjust the spiciness by adding more or less red chili powder.

To adjust the tanginess, add more or less dried mango powder (amchur).

For stovetop bhindi fry, do not skip the lemon juice. Lemon juice helps prevent sliminess in the okra. Also, add the salt, once the okra is almost cooked. Adding salt at the beginning turns okra mushy.

For stovetop bhindi fry, initially cook the okra on high heat, and then on medium heat. keep stirring occasionally to prevent okra from burning. 

Pic Shown: Baked Bhindi Fry (Okra Fry)

 

 

FREQUENTLY ASKED QUESTIONS

HOW TO PICK BHINDI ( OKRA )

Okra comes in many sizes. From long, slender to short and thick. When it comes to picking okra, I look for fresh, young okra that is bright in green color and has no black or brown spots. I prefer short or medium and thick okra. These are usually the best kind. They are not woody and also have smaller seeds as compared to the long, slender okra.

Young okra is around 2-3 inches tall, whereas mature okra is more than 3 inches tall. Look for young okra, it tastes great and has smaller seeds too. Fresh okra stays good for 3-4 days in the refrigerator.

CAN I ADD GARAM MASALA

Sure, you can add spices to your taste. 

CAN I USE CHAAT MASALA

Chaat masala can be used instead of dried mango powder. You can use one or in combination. Both impart tangy flavor so be careful when using both. 

CAN I USE LIME JUICE

Yes, lime or lemon juice, both work fine. Mainly, used to reduce sliminess from the okra. I add it while cooking okra on the stovetop, however, while baking the okra, I don’t see the need to add lemon juice.

CAN I ADD POTATOES

Yes, you can add potatoes along with okra. Cut the okra in French-style fries and toss in with okra. 

CAN I USE FROZEN OKRA 

Sorry, I have not tried this recipe with frozen okra. 

BAKED vs STOVETOP BHINDI FRY

Baked Bhindi fry turns out crispy as compared to stovetop bhindi fry.

HOW TO SERVE BAKED BHINDI FRY

Baked bhindi fry can be enjoyed simply with a roti, paratha, or naan. I like to serve it with some Tidal Dal, Dal Makhani ( Madras Lentils ) or green moong dal on the side. Enjoy!

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Hope you enjoy this Baked Bhindi Fry!! If you give this recipe a try, please rate the recipe by clicking the stars  on the recipe card. Leave a comment and share your experience. Thank you  

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