Fried Bhindi

Print Recipe Pin Recipe
Course Side Dish


  • 2 lbs. okra
  • canola, sunflower or vegetable oil
  • 3/4 tsp coriander powder or to taste
  • 3/4 tsp salt or to taste
  • Juice of 1 lemon


  • Thinly slice each okra length wise in six parts. Spoon out the seeds where you can.
  • Heat non-stick wok, add oil till it’s at least 2-3 inches deep. To check if the oil is hot enough, drop an okra. If it rises, the oil is ready
  • Bring heat to medium-low and fry the okra in batches. Don’t overcrowd the pan. Fry it till it browns slightly and becomes a deeper forest green.
  • Drain on a paper towel and let it cool.
  • Season with salt, coriander powder and lemon.