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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Crispy Spiced Okra Stir Fry

Bhindi Masala

(47 reviews)
"

This crispy okra dish was always a lunchtime treat when I was a child. It's a perfect side to any Indian meal, with its wonderful crunch and the tanginess of amchur making it irresistibly moreish.

"
Crispy Spiced Okra Stir Fry
Prep time:15 mins
Cook time:20 mins
Total time:35 mins

Protein

3g

Carbs

10g

Fat

11g

Calories

140 kcal

Servings:
4
VegetarianGluten FreeVegan

Ingredients

fresh okra500 grams
(washed, dried, and sliced into 1/2-inch rounds)
yellow onion1 medium
(finely chopped)
tomato1 medium
(chopped)
vegetable oil3 tbsp
saltto taste
fresh cilantrofor garnish
(chopped)

Spices

cumin seeds1 tsp
ground turmeric0.50 tsp
ground coriander1 tsp
red chili powder0.50 tsp
(adjust to taste)
amchur (dried mango powder)0.50 tsp
(for tang)

Directions

Begin with the Aromatics

  1. Heat vegetable oil in a large non-stick skillet over medium heat.
  2. Add cumin seeds and let them crackle for about 30 seconds until aromatic.

Sauté the Vegetables

  1. Add chopped onions to the skillet and sauté for 4–5 minutes until they turn translucent.
  2. Stir in the turmeric, coriander, and red chili powder, cooking for another 1 minute to bloom the spices.

Cook the Okra

  1. Add the sliced okra to the skillet, stirring well to coat with the spice mixture.
  2. Cook uncovered for 15–18 minutes over medium-low heat, stirring occasionally, until the okra is tender and slightly crispy.
  3. Add chopped tomato and sprinkle with amchur powder and salt. Stir well and cook for an additional 2–3 minutes until the tomatoes soften slightly.
Chef's tip: Avoid over-stirring the okra to maintain its shape and prevent it from becoming slimy.

Finish and Serve

  1. Adjust seasoning as needed and remove from heat.
  2. Garnish with fresh cilantro before serving.
  3. Serve immediately with warm roti or dal and rice for a complete meal.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.