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Kurkuri Bhindi (Crispy Okra)

This crispy kurkuri bhindi is one of my mother's specialties. It's a delicious side that she would frequently serve alongside lamb roast and fried rice.
5 from 1 vote
Cook Time 1 hr
Course Side Dish
Cuisine Pakistani Cuisine
Servings 4


  • 2 lbs. okra
  • 1-2 cups neutral oil (canola/sunflower/vegetable)
  • ¾ teaspoon coriander powder or to taste
  • ¾ teaspoon salt or to taste
  • Juice of 1 lemon


  • Thinly slice each okra length wise in 4-6 parts. Spoon out the seeds where you can.
  • Heat a non-stick wok, saucepan or skillet. Add oil until it’s 2-3 inches deep. Let it heat for a few seconds. To check if the oil is ready, drop an okra to see if it rises.
  • Bring heat to medium-low and fry the okra in batches. Don’t overcrowd the pan. Fry until it browns slightly and becomes a deeper forest green. Make sure it doesn't burn.
  • Drain on a paper towel. Season with salt and coriander powder, and gently mix well.
  • Top with lemon juice right before serving.