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

crisp bhendi


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

  2. 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.

Appreciate all your comments.

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