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Bhindi Fry


Bhindi Fry

Bhindi Fry



Recipe Servings


Recipe 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


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.

Heat the oil until a piece of vegetable dropped in comes up at once. Add as many pieces as fit in comfortably.

Fry over high heat for about 2 minutes. Then lower the heat and fry till crisp.

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.

Heat about 1 Tbsp oil. Add the asafoetida and cumin seeds.

When the seeds splutter add the fried ladies fingers, salt, mango powder and chilli powder.

Saute to mix well and serve.

Key Ingredients: lady finger, asafoetida, cumin seeds, salt, raw mango powder, kashmiri mirch, vegetable oil