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Okra Fry

Okra aka Bhindi is a cherished Indian vegetable in our home. We enjoy it in all varieties (curry, fried, sautéed). Minimal spices and clean flavors are the key factors we love this vegetable.

Bhindi (Okra) Fry

Yield: 2-4 servings


Okra – 15-20 large ones
Turmeric Powder – ½ tsp.
Red Chili Powder – ½ tsp.
Coriander Powder – ½ tsp.
Cumin Powder – ½ tsp.
Salt – to taste
Oil – 2 tbsp.
Half of a lemon


Wash the okra and slice it into round discs of 1/4" thickness. In a wide non-stick pan, heat 1 tbsp. oil and add the okra. Pan-fry the okra 3-5 minutes until it starts to slightly brown. Add the juice of a half lemon to the okra and stir, which will help eliminate the sticky texture of the okra. Continue to sauté the mixture for an additional 2-3 minutes. Add the turmeric, chili, coriander, cumin powder and 1 tbsp. of oil to the okra; Mix for 1-2 minutes until all the spices are incorporated. Add salt to taste and cook okra for an addition 10 minutes until the okra is cooked through.