Crisp Bhendi
Written by Jayashree
Published on December 3, 2014

It’s so good to be back to writing again. Been really missing all this.Crisp bhendi make ideal accompaniment with rice. They are liked by all and can be preserved for a few days. But take care, do fry them well lest they may not turn soggy.


  • bhendi or okra 1kg
  • salt to taste
  • chilli powder 1tsp
  • oil for frying


  • Wash,pat dry  and cut bhendi into thin circles.
  • Heat oil in a frying pan. When done, put sufficient quantity in the oil and let it cook on medium flame until brown. Slowly, remove and put it on a tissue paper.
  • Later, transfer to a bowl and add salt and chilli powder to taste.
  • Repeat procedure for all the cut slices.
  • Store in an airtight container.

Handy hints:

  • Bhendi should not be wet while cutting.
  • Pat dry well on an old towel.
  • Each time add salt and chilly separately and mix with a spoon. Do not wait to add in the end.
  • Chilly powder add according to the taste, the more, the spicier it is.

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    It is not easy to keep okra from becoming soggy. Your tips are of great help in dishing out the perfect okra crisps.

    • jayashree

      Thankyou Piyali

  2. shreya

    Bheendi is my favorite and I love to have it anyhow, even steamed. I never had the way you have mentioned. I have noted down the recipe and surely going to prepare at the earliest.

    • jayashree

      Thankyou Shreya, for the visit. Good to know you like this veggie, there are other ones too


Appreciate all your comments.

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