Crispy bhindi fry – a simple recipe of kurkuri bhindi

Crispy bhindi fry- a simple recipe of kurkuri bhindi, make it with step-by-step pictures. Crispy bhindi fry is a simple recipe of kurkuri bhindi made by ladyfinger/okra/ dharosh, salt, turmeric, and deep-fried in oil. Even it can be described as an indian style crispy fried ladyfinger recipe. Though except, turmeric and salt no other masalas and even besan, cornflour, rice flour, or plain flour are used to make it crunchy/kurkuri. It is made without onion garlic. With rice and dal, this crunchy bhindi tastes delicious. 

For making this recipe, Bhindi simply needs to be cut into thin slices, smear with turmeric, salt, and few teaspoons of vegetable oil and fry in oil until it gets crispy or kurkuri. In smearing, the use of oil helps to reduce the chance of sticking to the pan. Even to avoid more stickiness, a sprinkle of a tablespoon of besan, rice flour, or plain flour can be used. Along with reducing stickiness, that will also quickly make it crunchy.

Even frequent stirs not require at the beginning of this recipe. As in the beginning, bhindi will release water and becomes soft and continuous stirring in this stage may make it mushy. During frying, while the oil starts coming on the surface indicates it is almost ready. Just need to wait until the bhindi skin gets hard and make it kurkuri.

crispy fry bhindi served with rice, dal and salad

As it is easy to make, so I often make this crispy bhindi fry in my home mainly for serving with rice and dal. And this crispy dharosh(bhindi/okra/ladyfinger in Bengali) bhaja is one of the favourites of my family. Though I think this bhindi fry is best to have with rice and dal, as it is quite dry, I never make it to serve with roti or chapati.

If you are a huge fan of bhindi and loves any type of bhindi recipes, then simply make this crispy fry bhindi or kurkuri bhindi in your kitchen. I hope my step-by-step detail will help you to do it best. 

You may try this kurkure bhindi fry with Bengali Style Moong dal with Vegetables even try my Crispy Potatoes or Bengali Jhuri Aloo Bhaja

Crispy bhindi fry – a simple recipe of kurkuri bhindi


  • 600 gms Bhindi/okra/ladyfinger
  • 1 tsp turmeric powder
  • 1 & 1/2 tsp salt
  • 2 & 1/2 tsp vegetable oil
  • 1/2 cup mustard oil for frying

Prep time: 15 mins

cooking time: 15 mins

Total time: 30 mins

Served for: 4-5 people

Course: Side dish

cuisine: Indian

Author: Moumita Paul

How to make crispy bhindi fry with step by step pictures


  • First, take the bhindi, wash it thoroughly, wipe it with a kitchen towel to make it dry.
  • Cut the head and the tail first, then start making its thin slices with a knife as shown in the picture.
cutting bhindi into slices for making kurkuri bhindi
  • After cutting, take the bhindi pieces in a mixing bowl, add salt, turmeric, and vegetable oil to it. Mix it well with a spoon. 
bhindi smearing with salt, turmeric powder and oil

How to make crispy fry bhindi

  • Heat a pan on high flame, add 1/2 cup oil(mustard or vegetable oil). Let the oil gets hot, add the bhindi to the pan, stir it well. 
after adding oil, adding bhindi in pan and frying
  • Stir it gently every 2-3 mins, as this period of time bhindi will release water, gets soft, and stick to the pan and with the spatula. More stirring can make it mushy.
bhindi is releasing water after adding in oil
  • Once the water dries off, the oil starts coming up, and then only actually the bhindi will start frying. And it will slowly reduce to stick to the pan or the spatula. That indicates the bhindi is almost ready just needs to get crispy.
  • Then stir it in after every 30 secs, fry the bhindi until its skin gets hard or crispy.
frying bhindi until crispy with step by step pics
  • Once the bhindi gets crispy then remove it from the pan with a perforated oil to remove its excess oil.
  • Serve this crispy fry bhindi with rice and daal. 
crispy bhindi fry is ready


  • While Smearing the bhindi with turmeric and salt, must add some oil to reduce the chances of sticking to the pan. 
  • Though being a bengali, I fry this bhindi in mustard oil however, you may easily fry it in any other vegetables oil too.
  • Don’t stir the bhindi frequently at the beginning of cooking to avoid get it mushy.
  • Once oil comes up, then stir it frequently to avoid more frying from one side.
  • Keep it in the refrigerator in an airtight container for 3-4 days, though for more crunch before serving, may fry it once again.
  • Store the excess oil for later use in making any other vegetables.
  • To avoid more stickiness of bhindi, you may sprinkle a tablespoon of besan, rice flour, or plain flour on the raw bhindi, mix it well, and fry them as I described in my recipe.
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