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Bhindi Fry

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Bhindi Fry
  • Recipe Servings: 2
  • Cook Time:

Crisp flavorsome lady fingers with mango powder and the strong aroma of heeng.


  • 500 gm lady's fingers - washed and wiped dry
  • A large pinch of asafoetida
  • 1 tsp cumin seeds
  • Salt to taste
  • 1 tsp mango powder
  • 1/2 tsp chilli powder
  • Oil for deep-frying


  1. Top and tail the ladies fingers- slice off the stalk end and the tail. Slice them into 1/2 cm/1/4 in thick rounds.
  2. Heat the oil until a piece of vegetable dropped in comes up at once. Add as many pieces as fit in comfortably.
  3. Fry over high heat for about 2 minutes. Then lower the heat and fry till crisp.
  4. Lift the pieces out with a slotted spoon and leave to drain. Repeat till the whole lot if fried, increasing the heat before a fresh lot is put in. Set aside.
  5. Heat about 1 Tbsp oil. Add the asafoetida and cumin seeds.
  6. When the seeds splutter add the fried ladies fingers, salt, mango powder and chilli powder.
  7. Saute to mix well and serve.