Oriental Style Crispy Okra (Bhindi)


This is a total delight for vegetarians. Children love it because of it’s sweet and crispy texture.

Serves 4


  1. Okra (Bhindi)                                          500 gms
  2. Cornflour/Rice Powder                         2 tbsps
  3. Salt                                                             a pinch
  4. Black Pepper Powder                             1/2 tsp
  5. Light Soy Sauce                                       2 tbsp
  6. Sweet Chilli Sauce                                   1 tbsp
  7. Finely Chopped Garlic                            1 tbsp
  8. Grated Ginger                                           1/2 tbsp
  9. Green Chillies (finely chopped)            1/4 tbsp
  10. Oil (for deep frying and sauce)             1 tbsp


  1. Wash and dry the okra and slice it at an angle (as is usually done in Chinese cooking)
  2. Coat the okra with cornflour or rice powder, black pepper powder and salt.
  3. Pour oil in a deep wok and deep fry till the okra turns crisp.
  4. Take it out on a kitchen towel and keep aside.
  5. Drain the excess oil and keep only 1 tbsp in the wok for taste.
  6. Add garlic, ginger and chopped green chillies to the hot oil and saute.
  7. Add Light Soy Sauce and Sweet Chilli Sauce and cook.
  8. Add the okra and coat it well with all the spices. Serve Hot!

5 thoughts on “Oriental Style Crispy Okra (Bhindi)

  1. Pingback: Liebster Award | theveggiecooker

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