Crispy Bhindi Fry with Tamarind and Cumin

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A classic Indian street food-style okra stir-fry with a golden crust, tangy tamarind, and warm cumin notes — ready in 20 minutes. This indian-inspired vegetarian (gluten-free) ready in about 30 minutes pairs Chickpea flour, Lemon juice, Ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups, trimmed and cut into 1/2-inch rounds Okra (bhindi)
• 2 tbsp Chickpea flour
• 1 tbsp Lemon juice
• 1 tsp Ground cumin
• 1/4 tsp Turmeric powder
• 3 tbsp Olive oil
• 1/2 cup, finely sliced Onion
• 1/2 cup, diced Tomato
• 3 tbsp, chopped Fresh cilantro
• 1/2 tsp Salt
• 1 tbsp Tamarind paste

Instructions

1. Step 1: In a bowl, toss okra rounds with 1 tbsp chickpea flour, 1 tbsp lemon juice, 1/4 tsp cumin, and 1/4 tsp turmeric until evenly coated. Let sit for 10 minutes to absorb flavors.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add okra in a single layer, pressing gently to ensure even contact with the pan.
3. Step 3: Cook undisturbed for 4 minutes until edges turn golden brown, then flip and cook another 4 minutes until crispy and deeply browned on both sides — avoid stirring to achieve that perfect crust.
4. Step 4: Remove okra from skillet and set aside. Add remaining 1 tbsp olive oil to the pan, then sauté sliced onions until soft and translucent (about 3 minutes).
5. Step 5: Stir in diced tomatoes and cook for 2 minutes until they begin to break down. Add tamarind paste and 1/2 tsp salt, stirring until the sauce thickens slightly and coats the back of a spoon.
6. Step 6: Return okra to the skillet, tossing to coat evenly with the tomato-tamarind sauce. Cook for 2 minutes more until flavors meld. Sprinkle with remaining cumin, 1/2 tsp salt, and chopped cilantro before serving.