Home Rice Accompaniment Kurkuri bhindi recipe, Ladies finger fry

Kurkuri bhindi recipe, Ladies finger fry

by Jeyashri suresh
Kurkuri bhindi recipe

Kurkuri bhindi recipe

Deep fried Bhindi recipe with step by step picture, made using ladies finger, gram flour and spices, served as a starter.

Normally we don’t order starters when we go out to eat. But 2 weeks back when we went out for lunch on a rainy day afternoon we ordered for  kurkuri bhendi in a popular restaurant here.  The entire family was so impressed with the taste and kids  wanted to make it again at home. I tried it on the very next day. It turned out so crispy, and the crispiness stayed for few hours too.
Usually the ladies finger are thinly sliced like sticks but i just followed the style which they served in restaurant. If you are looking for how to cook ladies finger perfectly, do check out this post on how to make Vendakkai curry. 
This kurkuri bhindi can be served as a tea time snack or can be had along with a meal as an accompaniment too.

Also check out my

Kurkuri bhindi recipe

Kurkuri Bhindi recipe

  • Recipe Cusine: Indian
  • Prep Time: 15 Minutes
  • Cook time: 30 Minutes
  • Serves: 4-5
  • Author: Jeyashri
  • Recipe Category: Lunch | Dinner | Snack
  • Description: Deep fried Bhindi recipe with step by step picture, made using ladies finger, gram flour and spices, served as a starter. .

     Ladies finger sliced 3 cups
     Red chili powder   1 tblsp
     Besan | gram flour | kadalai maavu  3 tblsp
     Salt  as needed
     Chaat masala  1 tsp

kurkuri bhindi

Method with step by step pictures :

  • Wash the okras and pat dry it with a kitchen towel.
  • Cut them into thin horizontal slices or round ones as you prefer.
  • Mix all the ingredients, except oil ,with the cut okras.
  • No need to add water. The slimy texture of the ladies finger when mixed with salt, oozes out moisture, which will be enough.
  • Heat the oil in the pan for deep frying.
  • When the oil becomes hot, bring the flame to medium and fry them in batches.
  • A handful is enough for frying in one batch. Again it depends on the size of the pan.
  • Fry it till the sound of the oil ceases.
  • Repeat the same procedure for the rest of the ladies finger mixture.
  • Drain it in a kitchen towel.
  • Serve hot as a evening snack along with a hot cup of coffee/ tea.
Kurkuri bhindi


  1. Keep in mind that chat masala contains salt.
  2. You can add a tblsp of Rice flour to the okra before frying.
  3. These kurkuri bhindis stayed crispy for more than 2 hours.

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Shanthi June 15, 2011 - 7:18 am

Aaha. Crispy okras are my alltime favourite. Looks awesome

Raji June 15, 2011 - 7:27 am

Lovely kurkuri bhindis Jeyashri...these look so addictive.

Sharmilee! :) June 15, 2011 - 7:28 am

We too dont order starters mostly for the same reason u have told 🙂 Crispy yummy starter....

Kalpana Sareesh June 15, 2011 - 7:28 am

wow perfectly awesome..superb..

kaveri June 15, 2011 - 8:32 am

Yummy starter! These are my all time favorite...

Priya June 15, 2011 - 8:35 am

Crispy beauties makes me hungry...even we dont order starters mostly..

sowmya's creative saga June 15, 2011 - 8:51 am

chaat masala in it sounds yummy..

Sushma Mallya June 15, 2011 - 8:56 am

My family too loves this Jaishree..looks crispy and delicious!

Prathibha June 15, 2011 - 8:59 am

I love this snack very much...I cut cross-lenthwise...looks yumm

Prathima Rao June 15, 2011 - 10:47 am

Crispy, tempting bhindi!!!
Prathima Rao
Prats Corner

RAKS KITCHEN June 15, 2011 - 11:39 am

Looks so crisp and delicious, I love the way they cut in the restaurants in length wise,wanted to try at home 🙂 Neat clicks!

Ramya June 15, 2011 - 11:41 am

What an apt name..:-) Crunchy n yummm

Rekha shoban June 15, 2011 - 11:43 am

crispy okra...perfect starter!!nice click jeya!

Radhika June 15, 2011 - 12:53 pm

perfect muncher.

Hamaree Rasoi June 15, 2011 - 12:59 pm

I simply love this crunchy version of okhra. Sometimes I do add little bit of rice fours also. Looks crunchy
Hamaree Rasoi

aipi June 15, 2011 - 1:14 pm

oh I love this ~ crispy , crunchy n addictive!
US Masala

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Krithi's Kitchen June 15, 2011 - 2:59 pm

Cant say no to this crunchy delicacy... super-good..

Event: Healing Foods - Banana

srividhya Ravikumar June 15, 2011 - 3:28 pm

lovely crunchy fry ..drooling pa..

Swarnavalli Suresh June 15, 2011 - 4:03 pm

love this...

Gopika Ram Nambiar June 15, 2011 - 5:46 pm

Wow.. now i have a new recipe for bhindi 😀 Looks delicious 🙂

divya June 16, 2011 - 1:42 am

looks crispy and delicious!

Priti June 16, 2011 - 5:40 am

Looks just so fab ...crispy n yummy ..perfect with tea as you say ..

Mahi June 16, 2011 - 5:40 pm

We too don't order starters for the same reason! 😉

This looks super delicious!:P

அப்பாவி தங்கமணி June 16, 2011 - 6:17 pm

I eat Bhindi in any form (except raw..:)

Nice recipe...thanks for sharing

SpicyTasty June 16, 2011 - 9:47 pm

visiting your blog after a long time because of my broken finger..love your bhindi fry..looks so tempting..I am happy to invite you to participate in our "Quick and Easy recipe mela". https://www.spicytasty.com/misc/quick-and-easy-recipe-mela/.

kothiyavunu.com June 16, 2011 - 11:26 pm

tasty and crispy starter..Yummy! We do something similar too..but ur recipe sounds interesting.

Sanctified Spaces June 17, 2011 - 11:36 am

Nice and crunchy okra fry.

Rinku Naveen June 18, 2011 - 9:38 am

Okra is my fav veg and this looks so yummy!

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Drug1234 June 18, 2011 - 9:43 am

I was searching for blogs related to indian dishes of lady finger. Great work .My kids will love it.


yellow March 5, 2014 - 5:31 pm

All your recipes are nice and
publish fusion recipes

Yesheswini Vernekar May 14, 2015 - 4:56 pm

Hi Jeyashri..firstly u r brilliant n congrats u r making people like me cook :)..I tried this receipe but could not nail it..the powder coated on okra separated once I put the okra into the oil.don't know what went wrong. Can u advice?

jeyashri suresh May 18, 2015 - 3:00 am

thanks for the comments yesheswini. Regarding your doubt, the powders must be coated to the okra before it is put in the oil. The moisture in the okra will make this binding. If it is dry and not mixing with the okra, just sprinkle a tsp of water to this mixture and then you fry.


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