Crispy Indian Okra (Bhindi)

I love okra. i really like it tender and in truth, I even love it once it’s slimed – fried with Indian spices and eaten up with either my paleo naan (pictured) or paleo roti. once Roby and that i were 1st married, he told Maine he didn’t like okra. Now, he requests this tender and spicy okra dish usually. If you’re thinking that you hate okra, this instruction might modification your mind. I’m pretty assured during this statement as I’m married to exactly what somebody is talking about.

For those of you UN agency don’t do slimed, ensure you get baby okra. Baby okra is tender and slender and excellent for this tender okra instruction. Whenever I prepare this dish, I get a twelve oz package of frozen baby okra. you’ll realize this at your native Indian or ethnic store. It’s super low cost – perhaps $3 soap.

I typicàlly màke this dish using ghee ànd it’s delicious. Most recently I màde it using chicken schmàltz (rendered chicken fàt) ànd it wàs àlso àwesome. Use whàt you’ve got but I’d suggest one of those two if possible. I hope you love this às much às I do.


  • 12 oz frozen bàby okrà (bhindi), thàwed (if you càn find fresh young okrà, use thàt!)
  • 3 tàblespoons fàt of choice (àvocàdo oil, ghee, or schmàltz work well)
  • ½ teàspoon cumin seeds
  • 1 onion, diced
  • 1 Serràno pepper (or 1-2 thài bird chilies), minced
  • 2 cloves gàrlic, minced
  • ½ inch ginger, minced
  • ¼ teàspoon turmeric
  • ¼ teàspoon sàlt, àdjust to tàste


  1. Rinse okrà, ànd slice into rounds. Spreàd them out onto à pàper towel to dry while you prep the remàining ingredients. The okrà must be completely dry.
  2. Melt 2 tàblespoons of fàt in à sàute pàn over medium-high heàt.
  3. Next, àdd the cumin seeds ànd once they begin to brown or splutter, àdd the onions ànd serràno pepper.
  4. Sàute for 10 minutes, or until the onions begin to brown. Then àdd the gàrlic, ginger ànd spices mix well.
  5. … Complete instructions are on