Indian ladyfingers, or bhindi are very similar to Southern fried okra, but with a twist – more vibrant seasonings and a different presentation. Bhindi is a staple of Indian cuisine, coated in flour and spices like tumeric, ground pepper and salt, then fried to crispy perfection. It’s frequently paired with cucumber raita, a refreshing yogurt-based dip, to balance the spice. In Goan cuisine, bhindi is a mandatory side dish for the iconic pork vindaloo, complementing the spicy flavor of the main dish with it’s crispy texture. It, cumin basmati rice and/or garlic naan complete a fabulous meal.
Making Indian Ladyfingers
Rinse fresh okra thoroughly and dry it carefully so the egg and milk wash will coat the surface.
Cut off the tops and slice off the tips on the bias. Slice each piece in half lengthwise before coating with the egg and milk mixture.
Mix the flour and spices in a freezer bag, then transfer the okra to the bag. Shake and turn until each piece is completely coated. Gently shake off excess flour as you remove the okra from the bag.
Fry the okra in batches with vegetable oil between 350-375 degrees until golden brown, then drain on a paper towel covered rack and lightly salt them to taste. Serve with a side of cucumber raita.
Indian Ladyfingers
Fried okra with Indian seasonings and presentation
- Prep Time: 20
- Cook Time: 5
- Total Time: 25 minutes
- Yield: 4-6 servings 1x
Ingredients
- 1 lb fresh okra – rinsed and dried
- 1 cup flour
- 1 tsp salt
- 1 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/2 tsp ground tumeric
- 1 egg
- 1/4 cup milk
- Vegetable oil
Instructions
- Cut off the tops of the okra, slice off the tips on the bias, then slice each piece in half and set aside
- Combine the dry ingredients in a gallon freezer bag and shake to mix them up
- Whisk together the egg and milk, pour over the sliced okra and use a glove to thoroughly coat each piece
- Transfer the okra to the freezer bag of mixed flour and spices, then shake and turn until the okra is completely coated
- Heat vegetable oil in a heavy bottom pot to 350-375 degrees, then carefully place the okra in the pot and fry until golden brown. Don’t over crowd the pot and fry the okra in batches.
- Remove with a spider, drain on a paper towel covered rack and lightly salt to taste