Bhindi dry fry|ಬೆಂಡೆಕಾಯಿ ಫ್ರೈ| Bendekayi palya | Okra fry recipe

img_1231Bhindi Fry is an easy to make, simple, crunchy side dish that can be eaten with Chapati/Roti.


For Fry

  • Bhindi – 1/2 kg
  • Salt – 1/2 tsp
  • Cooking Oil – 2 tbsp

For  Masala

  • Cooking Oil – 3 tbsp
  • Jeera – 1/2 tsp
  • Channa Dal – a handful
  • Urad Dal – a handful
  • Curry leaves – a handful
  • Ginger – few cloves
  • Onion – 1 small size
  • Turmeric – 1/2 tsp
  • Red Chilly Powder – 3/4th tbsp
  • Coriander Powder – 1 tbsp
  • Salt – to taste
  • Grated Coconut – 1/2 cup


Step 1: Fry Bhindi

Wash and Chop Bhindi/ Lady’s finger/Okra. On a medium flame, add 2 tbsp cooking oil in a pan. After oil becomes hot, add chopped bhindi, 1/2 tsp salt and fry for 10min – 15min (Until Bhindi loses all the gel and turns into crispy brown or light black color)

Step 2: Bhindi Masala

On a low flame, add 3 tbsp cooking oil in a pan. After oil gets hot add Jeera, channa, urad dal and fry until they turn golden brown. Later add a handful of curry leaves, 3 cloves of garlic and roast well. Then add chopped onion and fry until golden brown. Now add 1/2 tsp turmeric, 3/4th tbsp red chilly powder, 1 tbsp coriander powder, salt to taste and mix well. Cook this until there is no pungent smell of masala. Now add the fried bhindi and mix well. Cook this on a low flame for 5min, and top it off with grated coconut.


Step 3: Serve it hot!

Enjoy this delicious Crunchy Bhindi dry with Chapati/Roti.



  • You can tweak the quantity of each ingredient as per your taste and preference
  • If required, a pinch of garam masala can be added as well along with the other masala
  • Bhindi fry can be stored in the refrigerator for 1 day.