- Step 1: Wash the Bhindi (Okra) Properly
Take all the bhindi and place them in a basket or strainer. Wash them well under running water to remove any dust or dirt. Let them dry completely. You can also wipe them dry using a kitchen towel. This step is important to avoid sliminess while frying.
- Step 2: Slice the Bhindi Evenly
Once dry, cut the bhindi into medium-thin slices as shown. Try to keep the size even so they cook nicely and become crisp.
- Step 3: Prepare the Ingredients
Sliced onions, chopped tomatoes, green chillies, cumin seeds, and salt are the essential ingredients that give this dish its flavour and punch.
- Step 4: Fry the Onions
Heat olive oil in a pan. Add cumin seeds and let them crackle. Now add sliced onions and green chillies. Fry until the onions turn golden brown. Stir occasionally so they don’t burn.
- Step 5: Add the Bhindi
Now add the chopped bhindi to the pan. Stir gently to coat them in the fried onions. Keep the flame on medium and let them cook for 3–4 minutes.
- Step 6: Add Tomatoes and Spices
Add chopped tomatoes, salt, and the remaining green chilies and cumin if you haven’t added them earlier. Mix well. The tomatoes will soften and blend with the bhindi to make it juicy yet crispy.
- Step 7: Cover and Cook
Cover the pan with a lid. Lower the heat and let it cook for about 10 minutes. Don’t stir too much—this helps prevent the bhindi from getting mushy. Check once in between.
Total Estimated Protein: 13.5g (whole dish) Most of the protein comes from bhindi (okra), followed by cumin seeds, green chillies, and onions. While this dish is not a high-protein meal, it’s still a good plant-based side with a nice protein boost from vegetables and spices.
- Calories:303 kcal
- Protein:13.6 g
- Fat:8 g
- Carbohydrates:56 g
Story Of The Lady Finger Fry
In this recipe, it’s important to know that in India, we refer to Lady Finger as Bhindi. So if you see the term “Bhindi” in the instructions, don’t worry—it’s just another name for the same vegetable!
I still remember the smell of fried bhindi from our kitchen in the village. It was always around lunchtime when my mummy called, “Wash your hands; food is ready!” I’d run in, hoping she made my favourite — lady finger fry.
Mummy always kept it simple, like she kept Pakodi Receipe. Just fresh bhindi from our garden, a few spices, and her magic touch—no deep-frying, no fancy tricks—just crispy, spicy, and full of love. She used to cut each bhindi so finely and fry it until the edges curled up and turned golden. It made the whole kitchen smell amazing.
I used to sit on the floor, eating with my hands and mixing the bhindi fry with warm rice and a bit of ghee. Sometimes, we had it with roti and mango pickles. It was comfort food in the truest sense.
Now that I live away from India, this recipe takes me back every time. It’s more than just a dish—it’s a memory, a connection to my mummy, our small kitchen, and the peaceful life in our village.
Whenever I miss home, I do this. The sound of bhindi sizzling in the pan feels like a home call. I’ve made it for friends in Germany and other European Countries, who all ask for seconds.
This ladyfinger fry has become my go-to side dish. It’s quick, easy, and always hits the spot. I hope when you try it, it brings you the same joy it brings me.
Because honestly — I can’t stop making it.
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