Kurkuri Bhindi (Spicy, Crispy Okra) – Low Oil Version

Kurkuri Bhindi, Crispy Okra or Lady Fingers - Low Oil Version
Kurkuri Bhindi, Crispy Okra or Lady Fingers

I first had Kurkuri Bhindi many, many years ago during a conference at the Taj Coromandel in Chennai. I instantly fell in love with this spicy, crispy okra dish. However, I never got around to trying it because I thought it used a lot of oil.

A couple of weeks ago, while I was in Vienna, I stayed with Kartik and Himani, and saw Himani make a delicious low calorie version of this dish.

This is Himani’s recipe that I am reproducing here. More importantly, it is her technique for achieving the same crispiness using very little oil. I love to eat Kurkuri Bhindi with Dal Fry and Jeera Rice or Moong Dal Khichadi. You can eat it it with roti as well, but that combination can feel a bit dry.

Serves: 4

Time: 45 Mins


  1. Bhindi or Okra – 250 gms
  2. Besan – 3 tbsp
  3. Red Chilli Powder – 1 tsp
  4. Amchur Powder – 1/2 tsp
  5. Turmeric – 1/2 tsp
  6. Chat Masala – 1 tsp
  7. Salt – To Taste
  8. Oil – 2 to 3 tbsp


  1. Cut the ends of the bhindi.
  2. Cut each bhindi in half along the length.
  3. Cut each half into thin long strips.
  4. Set aside.
  5. Combine besan, chilli powder, amchur powder, turmeric, and salt.
  6. Mix well.
  7. Add the bhindi strips and mix till the bhindi strips are coated in the besan-spice mix.
  8. Set aside for 10 mins.
  9. In a wide saucepan (mine is 8″ in diameter), heat 1 tbsp oil.
  10. Swirl the saucepan around so that the surface is evenly coated with oil.
  11. Spread half the bhindi strips evenly across the surface.
  12. Over low to medium heat, let the bhindi strips saute in the oil.
  13. Keep turning the bhindi strips over every few minutes so that they are evenly fried and are crisp.
  14. Remove the fried bhindi strips onto a platter and let cool slightly.
  15. Repeat the process with the remaining bhindi strips.
  16. Sprinkle some chat masala on the kurkuri bhindi.
  17. Mix well.
  18. Serve immediately or store the kurkuri bhindi in an air-tight container till you are ready to eat them.


  • I omitted the chat masala as I found that the amchur lent enough tanginess.
  • Be careful about the amount of salt you use because amchur lends significant saltiness as well.
Kurkuri Bhindi, Crispy Okra
Kurkuri Bhindi, Crispy Okra