Okra Fry

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Okra Fry

How long it takes: 45 minutes

Number of servings: 3-4

Okra as it is called in the U.S , Lady’s finger in UK and India, Bendekayi in Kannada and Bhenda in konkani. I have already put up Okra dosa, okra stir fry with potatoes and also Bhenda sukke, an authentic konkani dish . Today I would like to put up a Maharashtrian dish whose recipe I borrowed from my sister and that was really relished by all at home. I thought why not share it with my fellow bloggers and hence it is here today on this blog. It is a simple dish and easy for the amateurs as well.

What you need to have:

1. Okra (tender) – 4 cups (chopped lengthwise)

2. Tomato – 2 (medium)

3. Chopped onions – 2/3 cup

4. Chilli powder – 2 Teaspoons

5. Turmeric powder – 1 Teaspoon

6. Dhania-Jeera powder – 1 and 1/2 Teaspoons

7. Salt – As per taste

8. Cooking oil – 2/3 cup

Fresh Slit Okra

Ingredients of Okra fry

What you do with what you have:

1. Wash and dry Okra with a clean cloth and remove the tips and bottoms. Slit and apply little salt to it and keep it aside for a while as shown in image-1.

2. Wash and chop tomatoes, wash, peel and chop onions and keep it aside as shown in image-2.

3. Place a skillet on medium flame with 1/2 cup cooking oil in it . On heating, adjust the heat and fry slit okra from step-1 to it and fry till light brown. Put it in a colander till the seasoning is done.

Slit Okra being fried in oil

Okra being fried till light brown

4. Place a skillet with 2-3 Teaspoons of cooking oil in it on medium flame. On heating, add slit tomatoes and a little salt to it till it turns mushy. Later on add chopped onions as well from step-2 to it and fry till transparent.

Frying of tomatoes and onions

5. When done add turmeric powder, chilli powder and dhania-jeera powder and stir well.

All powders being added to the seasoning

6. When the seasoning is well fried, add fried Okra from step-3 to it. Mix well and switch off the flame. Serve hot with either dal and rice or even with curd rice.

Ready to serve crispy Okra fry

How long it takes: 45 minutes

Number of servings: 3-4

Good to remember:

1. Use only medium tender okra.

2. Adjust the flame of your gas stove to fry Okra. Negligence will burn the veggie and taste bitter.

3. Check for salt since veggie already contains salt.


6 thoughts on “Okra Fry

    chitra said:
    February 7, 2011 at 9:39 pm

    Nice fry. new to me. will make this way 🙂

    Cri said:
    June 15, 2011 at 6:35 am

    It would be good if you can list the recipes on one side of the page for easy pricking.

    prathibalrao responded:
    June 15, 2011 at 6:50 am

    Hi Cri,

    In fact there is a page that does list all the recipes – its called “recipe index”. The link is on the top of the page – https://cuisineindia.wordpress.com/see-all-recipes/

    namratha pai said:
    February 2, 2012 at 12:38 am

    mami,y did u put salt for the okra slits and kept aside??? any reason?? is it to avoid the thick water (loolu when u fry it)???

      prathibalrao responded:
      February 2, 2012 at 8:17 am


      The reason being that okra will be blant else. Fry it on low/medium flame depending upon the size of your burner. You do not get that juice at all since you ad enough oil while frying. Do not squeeze the slits before frying. I hope i am clear. You can add a little less salt so that later on checking for the same you can even add then.

    namratha pai said:
    February 2, 2012 at 4:13 pm

    got it mami… thanks for the trick…

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