15-Minute Kurkuri Bhindi Recipe

Bhindi (okra) is one of those vegetables that sparks strong polarizing opinions—people either love it or avoid it at all costs. As a kid, I wasn’t the biggest fan, but now I absolutely love it, especially when it’s texture gets morphed (no sticky business please). But this isn’t your typical bhindi recipe; it’s so yum that even bhindi skeptics might change their minds. It makes the perfect side dish with dal rice, rasam rice, or even curd rice. Plus, it’s quick and super easy to make! Ready to dive in? Here’s an easy 15-minute Crispy Kurkuri Bhindi recipe with both pan-fried and air-fried options.

Crispy Kurkuri Bhindi Recipe

Ingredients
Bhindi (okra) – 12-15
Salt – 1 tsp
Red chili powder – 1 tsp
Besan (gram flour) – 1 tbsp
Corn flour – 1.5 tbsp
Oil – 2 tbsp (for shallow frying)

Optional Add-ons
Amchur powder (dry mango powder)
Garlic powder
Chat masala

Procedure

Wash and dry the bhindi thoroughly to avoid sogginess.
Trim the ends and slice them lengthwise into four parts.
Mix the bhindi with salt and red chili powder.
Let it sit for a few minutes to allow the okra to release any excess moisture.
Add besan and corn flour, and mix well until each piece is evenly coated.
Heat oil in a pan and spread it evenly.
Add the coated bhindi in batches and shallow fry on medium heat until crisp and golden.
Turn them occasionally to avoid burning.

You can also air fry these for a healthy twist!

How to Make Kurkuri Bhindi in Air Fryer

Preheat the air fryer to 170°C (340°F) for 5 minutes.
Spray the air fryer tray with oil and arrange the coated bhindi in a single layer (work in batches if needed).
Air fry for 10 minutes at 170°C.
Take out the tray, spray again with oil, and air fry for another 2-3 minutes at 190°C (375°F) for that extra crunch.

That’s it—your crispy, crunchy kurkuri bhindi is ready!

The last time I made this, I paired it with some stir-fried chicken and fresh salad (picture below).

Today, I went all out with Andhra-style palakura ullikaram (a spinach dish with onions and garlic as the base), ghee rice, and a refreshing cucumber raita (picture below).