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Okra Stir Fry Or Bhindi Fry

Okra stir-fry or Bhindi fry, made with a handful of ingredients complements any meal and can be served as an accompaniment to the main course.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 2 to 3 servings
Author: Padma


  • 1 Tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 dry red chillies
  • 250 grams tender okra wash, dry, trim ends and chop into half inch pieces
  • 1 medium sized onion roughly chopped
  • 1 Tablespoon yoghurt
  • 1 teaspoon red chilli powder
  • Required salt


  • Heat oil in a wide skillet over medium heat. Season it with the mustard seeds, cumin seeds and dry red chillies.
  • Once the mustard seeds splutter, add okra pieces and stir occasionally.
  • Once the okra pieces turn slightly brown, add onions, yoghurt and curry leaves.
  • Sauté for another 5 to 7 minutes and add red chilli powder and required salt.
  • Stir for 5 more minutes or till you get the required crunchy texture to the okra pieces.
  • Turn off the heat, garnish with coriander and serve with roti, chapathi, paratha or along with rice and sambar or rasam.


Using a sour ingredient removes the sliminess of the okras.
Feel free to adjust spice levels with chilli powder to suit your taste.
Always cook the okra uncovered. Any trace of water on okra makes it slimy.
Always cook okra on low-to-medium heat.