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A plate of Sindhi style crispy bhindi / okra.
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Sindhi style crispy bhindi | Crispy okra in air fryer

Sindhi style crispy bhindi / okra made in the air fryer. This is a vegan dry style bhindi / okra sabzi that can be served with naan / paratha or daal chawal. This is a healthier version of the traditionally shallow fried bhindi sabzi by using an air fryer. Gluten free, and vegan.
Course Breakfast, Dinner
Cuisine Indian, Pakistani, Sindhi
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 people
Calories 150kcal

Ingredients

  • 500 g bhindi / okra
  • 1 tablespoon coriander seeds crushed
  • 1 tablespoon pomegranate seeds anardana can be substituted with pomegranate seeds powder
  • 1 teaspoon red chili flakes
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 teaspoon chaat masala
  • 1 teaspoon lemon juice

Instructions

  • Wash the bhindi / okra, and then drying it completely. Place it in a colander, and then use a kitchen towel to dry the bhindi / okra. Never wash bhindi / okra after cutting it, as it can turn into a slimy mess. Cut the bhindi / okra on the thicker side – this is because the bhindi / okra will shrink in the air fryer.
  • Place the sliced bhindi / okra in a large bowl, and then add crushed coriander seeds, pomegranate seeds, red chili flakes, red chili powder and salt. Also add the oil and mix well.
  • Pre-heat an air fryer at 120 C. Place the spiced and sliced bhindi / okra in the pre-heated air fryer. Air fry for about 45 minutes at 120 C till the bhindi / okra is crispy and brown from the outside. Toss the air fryer basket every 10 – 15 minutes to ensure the bhindi / okra is evenly cooked. Don’t overflow the air fryer basket, else the bhindi / okra won’t cook evenly. Fry the bhindi / okra in batches if the basket is small.
  • Once the bhindi / okra is crispy and brown from outside, place it in a serving dish. Add chaat masala, along with lemon juice. Toss it through, and taste. If necessary, add extra salt and spice. Serve right away with naan / paratha or daal chawal.
  • The crispy bhindi / okra can be re-heated in the air fryer.

Notes

Stovetop Instructions:
  1. To make crispy bhindi on the stovetop, slice the bhindi / okra as you normally would – not too thick, and not too thin.
  2. Heat 3 tablespoons oil in a frying pan, or shallow karahi / wok. Add the bhindi / okra and let it cook on medium heat for a few minutes. Turn heat to low, and partially cover the bhindi / okra with a lid for a few minutes. Once the bhindi / okra is soft enough, take off the lid and turn heat to medium.
  3. Add the spices along with another 1 - 2 tablespoons of oil and fry the bhindi / okra till it is crispy. Reduce the spices by about 20% when making it on the stove versus the air fryer. This is because on the stove, the spices don’t fall through the basket.
  4. When making crispy bhindi on the stove, regulating the temperature is super important. The bhindi / okra must be cooked through, but also crispy at the same time. Also, if you don’t have a large enough pan shallow fry the bhindi / okra in batches.