• 500 grams okra (bhindi or ladyfinger)
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder (ground coriander)
  • 1 tsp cumin powder
  • 1 tsp garam asala powder
  • 1 tsp dry mango powder (amchur powder)
  • 1 tsp chaat masala
  • ½ cup gram flour (besan or chickpea flour)
  • Salt, add as required
  • 10 tbsp oil or add as required, for frying the bhindi in batches


  1. Rinse the okra or bhindi in water for 3-4 times. Wipe them dry with a kitchen napkin. Slice the okra vertically into 4 pieces.
  2. If you have small-sized okra, then slice into 2 pieces. Take all your sliced okra in a big thali or a big bowl.
  3. Now sprinkle all the spice powders one by one on the sliced okra.
  4. With a spoon or spatula, gently mix the spice powders with the okra.
  5. Sprinkle the besan on the okra.
  6. Again, gently mix the besan with the okra. The besan must evenly coat the okra.
  7. Marinate the okra in this mixture for 25-30 minutes. You could also keep it for an hour.
  8. In a kadai, heat oil. Add a batch of marinated okra and fry. You can fry in three to four batches depending on the size of kadai.
  9. Fry the okra till golden brown and crisp on a medium flame.
  10. Take care and keep on turning the okra so that they get fried evenly. If the oil becomes too hot, you could lower the flame and fry.
  11. Keep the fried okra on a crumpled kitchen tissue so that the extra oil gets drained.
  12. Serve bhindi kurkuri directly as they are or if you want you could garnish okra with coriander leaves, julienned ginger or sliced green chillies.
  13. If you like you could also sprinkle some lime juice on top of the crispy okra. You could also sprinkle some kala namak or chaat masala on the crispy fried okra.
  14. Enjoy the kurkuri bhindi.