Baked Bhindi Fry (Okra Fry)

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 green moong dal and some Indian flatbread - roti, paratha, or naan. This dish is a vegan, gluten-free, paleo, and low-carb recipe.

 

Jump to:

• About Baked Bhindi Fry
• Ingredients For Baked Bhindi Fry Recipe
• How To Make Baked Bhindi Fry
• Stovetop Recipe For Bhindi Fry
• Tips For Crispy Baked Bhindi Fry
• Tips For Stovetop Bhindi Fry
• Frequently Asked Questions
• Serving Suggestions
• Baked Bhindi Fry ( Okra Fry )

About Baked Bhindi Fry

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. 

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 bhindi fry, or an oven.

I find baking bhindi, 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 small amount of oil.

Growing up in India, I remember my mom used to make bhindi (okra ), a few times a week. She used to make masala bhindi, bhindi aloo, bharwa bhindi, and so many other dishes.

We all enjoy Bhindi it a lot. It is one of the quickest, and easiest weeknights dinner, making okra (bhindi). Serve it with some roti, paratha, or kadhi khichdi. YUM!!!

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.

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 bhindi (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 Recipe

2-pound bhindi ( okra )

1 tablespoon coriander powder

2 teaspoon cumin powder 

½ 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

How To Make Baked Bhindi 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.

Step 1: Prep For Baked Bhindi 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.

Step 2: Bake The Bhindi

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 fresh cilantro and freshly squeezed lemon juice (optional).

Serve baked bhindi fry with Indian bread such as roti, paratha, or naan. Pair it with dal such as Tidal Dal or green moong dal for a nutritious meal. Enjoy!

Pic Shown: Baked Bhindi Fry (Okra Fry)

Pic Shown: Baked Bhindi Fry ( Okra Fry )

Stovetop Recipe For Bhindi 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 ½ 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 bread – 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)

Tips For Crispy Baked Bhindi 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 (okra)?

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).

Tips For Stovetop Bhindi Fry

Do not skip the lemon juice. Lemon juice helps prevent sliminess in the okra.

Add the salt, once the okra is almost cooked. Adding salt at the beginning turns okra mushy.

Initially cook the bhindi on high heat, and then on medium heat. keep stirring occasionally to prevent bhindi 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 garam masala or any spice 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. 

Substitute for lemon juice

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 potato along with okra. Cut the potato in French-style fries and toss in with okra. 

Can I use frozen okra? 

Sorry, I have not tried this recipe with frozen okra. You can check out my air fryer frozen okra recipe.

Difference between baked & stovetop bhindi fry

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

Serving Suggestions

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!