Crisp-fried okra in spicy yogurt dressing

Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Okra is an acquired taste, or rather texture, but is a very popular vegetable all over India and is cooked in many ways. Quick-cooking it, using a stir-frying or deep-frying method, retains its glutinous nature. This recipe, Bhindi Pachadi, includes a yogurt dressing, but you can also serve the deep-fried okra on its own as a side dish, sprinkled with salt, chilli and cumin.


  • 5 ml/1 tsp coriander seeds
  • 5 ml/1 tsp cumin seeds
  • 1 dried red chilli, snipped
  • 225 g/8 oz/1 cup full-fat (whole) natural (plain) yogurt
  • 2.5 ml/½ tsp sugar
  • 225 g/8 oz okra, cut into discs about 3mm/⅛ in thick
  • 2.5 ml/½ tsp salt, or to taste
  • 2.5 ml/½ tsp ground turmeric
  • sunflower oil for deep-frying


  1. Dry-roast the coriander, cumin and chilli for 1 minute, until they release their aroma.

  2. Remove the spices from the pan and leave to cool, then crush them finely with a mortar and pestle or a rolling pin.

  3. Beat the sugar into the yogurt. Reserve a little of the ground spices and add the rest to the yogurt. Cover with clear film (plastic wrap) and refrigerate until required.

  4. Mix the okra with the salt and turmeric in a small bowl. Heat the oil in a wok until the surface starts to sizzle.

  5. Add the okra to the pan in batches and fry for 2–3 minutes, until crisp and golden brown. Lift out with a slotted spoon and drain on kitchen paper. Repeat with the remaining okra.

  6. Just before serving, add the fried okra to the spiced yogurt and mix well. Sprinkle the reserved spices on top and serve.

Per portion Energy 106kcal/438kJ; Protein 3g; Carbohydrate 3g, of which sugars 3g; Fat 10g, of which saturates 2g; Cholesterol 5mg; Calcium 116mg; Fibre 1.7g; Sodium 184mg.