Jaipuri Bhindi – Tangy Fried Okra

We’re definitely headed towards fall.  It’s crisp and sunny today.  And we’ve had our share of dreary grey school-day mornings this week, mornings when Kishmish and Pista fought getting out of bed and came to the breakfast table bundled in blankets and refusing to open their eyes and admit that grey sky was actually the dawn. It’s fall, and I need to start posting some soups and spicy curries and yummy baked things that warm up the house.  Pumpkin halwa, baked apples. . . . ok those are all coming.

For today — one last okra recipe! I promise this is the last one. At least until things get desperate in December and January, and we start frying up the frozen okra I always have on hand. (Or unless someone knows a greenmarket around here still carrying okra this late in the season!)

This recipe very closely follows the one by vahchef (Sanjay Thumma), whom I admire mostly for his completely unashamed enthusiasm for his own cooking.  (Have you seen him bring himself to tears over his own biryani?  I’ll save my analysis of that for another post.) The only things I changed from his recipe are that I added onion and I used less chilli powder, so that less-spice-tolerant people could eat too.

Goodbye, okra.

Jaipuri Bhindi

  • 2 cups sliced okra
  • 1 medium onion, sliced
  • 1 tablespoon apple cider vinegar (or other vinegar)
  • 1 Tablespoon amchoor
  • 1 Tablespoon cumin seeds
  • 1 teaspoon salt
  • sprinkle of chilli powder, or to taste
  • 1 cup besan (gram flour)
  • oil for frying

Wash the okra and dry it thoroughly.  slice into 2-inch pieces (i.e., not too small).  Mix with the sliced onion.

Sprinkle vinegar, amchoor, salt, cumin seeds, and chilli powder over the okra. Give it a stir, and let it sit for a minute.

Sprinkle the besan over the vegetables and mix together. You are not trying to make a thick, pancake-batter-type mixture. Instead, this should be sort of a dry batter, with some besan clinging to the okra pieces.  So add a little water, or a little more vinegar, if necessary. . . but don’t worry that it’s not really like a thick batter.

Heat the frying oil in a wok or a kadhai, or whatever you like to use. This doesn’t need tons of oil, but you need enough to get it going.  When the oil is ready, fry in small batches, to make little okra-and-onion clusters. Remove from the oil when golden brown, and drain on paper towels before eating.

Thinking this would be a vegetable good to eat with dinner, I made it to eat with rice and rotis. But it’s actually more of a greasy snacky treat, more suitable to have in small portions with some tea.

  1. Alka said:

    Clearly I need to check out your blog before I plan my next cooking party!!!

    • Kiran said:

      OMG your cooking party inspired me to get to cooking pizzas with the girls again…they loved it! But we have to make dairy-free pizzas for Ankur!

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