Baked Kurkuri Bhindi/Crispy Okra

June 1, 2020mayurisjikoni
Blog post



For India, the hype of summer with people going on holidays, enjoying late nights out, street food, ice creams, mango delights all passed by without much celebration this year with the lockdown because of Covid 19. Some states are already experiencing rains while others are waiting for the Monsoon. Monsoon in India equates to hot hot bhajias (pakoras), steaming or roasted corn and garam garam (hot) chai. 

Theme this week on FoodieMonday/Bloghop

Archana who blogs at The Mad Scientist’s Kitchen suggested Monsoon food and I was thinking like I really don’t want to fry anything or even make a hot soup as it has been just too hot for the past week or so in Mombasa. We are suppose to be experiencing rains but guess it doesn’t want to come our way. Having said that, one can enjoy Monsoon Food anytime of the year, as nowadays produces are not limited to seasons. Before I go into what I prepared for the theme lets talk a bit more about the Monsoon.

What is Monsoon?

Monsoon is actually the seasonal change in the direction of the prevailing wind which causes a change in the weather of the affected area. The South West wind laden with moisture from the Indian Ocean sweeps across India but cannot pass through the Himalayas. As a result they rise high, lower the temperature and pours down as rain over India. Some parts of India experience rain as the wind sweeps through India before hitting the Himalayas.


My Experience of Monsoon Rain in India

Mt. Abu

During my studies at Sophia High School Mt. Abu, monsoon meant playing in the rain while the nuns would shout their heads off for us to stay indoors. My first year at the school, I was totally shocked to see so much rain and rain it did. Clothes always remained damp, bedding felt cold, we had to wear hideous black rubber shoes. But the fun part was standing on the slopes and allowing rain water to gush over our feet. There were times when the water around us would be ankle deep.


When my daughter was in college in Bangalore, I decided to stay with her. I remember the day we had to go to Manipal Hospital for some medical tests. When my daughter and I left home, it was bright and sunny. By the time we were ready to leave the hospital, it began pouring. At that time there were no Olas and Ubers! One usually had a few taxi numbers that can be called whenever required. No taxis were available. The main mode of transport if one did not own a car was either the bus or rickshaws. Have you ever tried catching a rickshaw in the rains? Its a total nightmare. We finally got one at double rate. By the time we reached home, we were soaked to the bones! A hot shower followed by hot ginger masala tea was the most comforting.


The worst ever experience of the Monsoon was in Mumbai. My sister in law with my nieces and nephew came to visit my in laws during the Monsoon in 2006. With long holidays being around May June in US she had no choice but to come then. My daughter and I flew down from Bangalore to spend time with them. A 2 bedroom apartment with 7 of us, endless clothes and dishes, with the rains lashing out at the windows, I just couldn’t stand the smell of wet clothes. Shopping in the rains for vegetables and fruits for the family was too much for me, wadding through the dirty rain water everyday. I got the feeling that my feet remained dirty forever. Clothes wouldn’t dry for days and everyone wants dry clothes! Seven people cooped up in the apartment was taking a toll on everyone’s patience.


My dish for the theme – Kurkuri Bhindi/Crispy Okra

As I really didn’t want to fry anything or make soups, my idea for the theme was stuck at masala doodh (Spicy hot milk) which I normally find very comforting whenever I feel cold. Suddenly, remembered that my niece had shared a recipe of kurkuri bhindi from the Dishoom Cookery Book which she had made and shared on Instagram. For those living in London, mention Dishoom and they’ll rattle off a variety of dishes that are associated with India…from pav bhaji to Frankie and Berry Biryanis. Their endeavor is to bring that old Mumbai Irani Cafe feel to the west. The recipe she shared with me was fried…and I didn’t want to fry. So next best thing without an air fryer is to bake. Tried to bake the kurkuri bhindi and they turned out just wonderful. I didn’t follow the Dishoom recipe to the T as I added my own ingredients too. As I love okra with yogurt, I decided to serve them with a yogurt dip.


What is bhindi?

Bhindi is the Hindi name for ladies’ finger, okra, ochro. Known as bhinda in Gujarati this slimy seed pods are widely used in the Sub Indian Continent, Caribbean, Creole and Cajun Cuisines. In India bhindi is commonly prepared either dry or as a curry to serve with flatbreads or rice.


Some ideas how to cook with bhindi/okra/ladies’ finger

Some Monsoon Dishes to enjoy:


Ingredients required for Baked Kurkuri Bhindi/Crispy Okra:

  • Okra – ladies’ finger, bhindi, bhinda, select fresh ones and check them for blemishes. Best way to choose tender ones is to try and snap the tail end with your finger. If it breaks easily, then the okra is tender and fresh.
  • Chana Flour – also known as chickpea flour, besan and chana nu lot.
  • Rice Flour – will add to the crunchiness.
  • Carom Seeds – it is believed that carom seeds tend to make digesting okra easy. I just love it for the flavour it adds.
  • Turmeric Powder – haldi, hardar
  • Red Chilli Powder – add according to your taste. For both the bhindi and the dip.
  • Garlic Paste – 2-3 cloves are peeled and crushed
  • Ginger Paste – peeled and crushed or grated finely
  • Salt – for the okra and the dip
  • Lemon Juice – adds not only flavour but makes the okra less slimy
  • Oil – to add to the okra mix and also for greasing the baking trays
  • Yogurt – for the dip. Use thick plain yogurt. Can use Greek Yogurt.
  • Cumin Powder – for the dip
  • Sugar – for the dip, its optional


Dietary Tip:

  • Gluten free
  • Vegan – used a dip of your choice or use vegan yogurt.
  • For Satvik friendly kurkuri bhindi, don’t add garlic


Baked Kurkuri Bhindi/Crispy Okra

I’ve tasted the fried version at a wedding party that I’d attended but I must say the baked one is so much better, not greasy at all, healthy and can enjoy them without any guilt as a starter or a snack. The only disadvantage is that you would need lots of baking trays to make a huge quantity and a little help to arrange each sliced bhindi on the tray would be advised.

kurkuri bhindi 2

kurkuri bhindi 3

kurkuri bhindi 4

kurkuri bhindi 5


Baked kurkuri bhindi is a guilt free, gluten free and vegan snack or starter. Served with a dip, it is a tasty crunchy snack to nibble on.
5 from 11 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Appetizer, Snack
Cuisine Indian
Servings 4


  • 250 g bhindi/okra
  • tbsp chana flour/chickpea flour/besan
  • 2 tbsp rice flour
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • ½ -1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • ¼ tsp ajwain, carom seeds
  • 2 tbsp oil
  • 1 -1¼ tsp salt
  • 1 tbsp lemon juice

For the Yogurt Dip

  • 1 cup thick plain yogurt
  • ¼ tsp salt
  • ¼ tsp sugar optional
  • ¼ tsp red chilli powder
  • ½ tsp cumin powder
  • oil for greasing


Preparation of Kurkuri Bhindi/Crispy Okra

    • Wash and wipe the bhindi or okra dry with a kitchen towel. Make sure you dry them completely.
    • Trim the ends of the bhindi and cut them into quarters lengthwise.
    • Put the sliced bhindi in a mixing bowl.
    • Add all the ingredients for the for the bhindi or okra.
    • Using your hands mix well gently, make sure you don't break the sliced bhindi.
    • Let this mixture rest for 10 minutes.
    • Preheat the oven to 180°C.
    • Grease two baking trays with some oil.
    • Arrange each coated slice of bhindi in the tray leaving a little space between each slice.
    • Put the trays in the oven to bake for 15-20 minutes till the bhindi slices turn golden brown.
    • Remove the tray from the oven.
    • Tranfer the baked kurkuri bhindi into a serving tray.

    Preparation of the Yogurt Dip:

    • Mix all the ingredients tranfer to a dip bowl.
    • Serve the dip with the kurkuri bhindi.


    • You can wash the bhindi or okra at night and leave it spread out on a kitchen towel to dry.
    • Add spices according ot your taste.
    • If you don't have carom seeds, then omit it.
    • For a vegan dip serve the kurkuri bhindi with a green chutney or tamarind date chutney.
    • Baking time may vary between 15-25 minutes.
    Keyword baked, crunchy,, gluten free, healthy, snack, vegan

    Pin for Later:

    kurkuri bhindi 1

    A little request:

    If you do try this recipe then please either

    • add a comment below,
    • send a picture to my email
    •  tag me as #mayuri_jikoni on Instagram
    • or tag me on Twitter as #Mayuri1962




      June 2, 2020 at 12:10 pm

      5 stars
      Mayuri! My mouth is watering and I am eating up my alphabets in my words. Have typed and retyped at least 3-4 times almost every word!
      I make Kurkuri Bhindi long ago I had baked them too but then I had an OTG! I generally fry the bhindi now I have a foolproof bhindi that is just right for the rains and the girls demand for something different.
      Thanks for the shout chinch gula chi bhaji is our favourite. Just yesterday kiddo was asking for it.

      1. mayurisjikoni

        June 2, 2020 at 6:22 pm

        Thanks Archana, hope your family enjoys baked kurkuri bhindi.

    • Poonam Bachhav

      June 3, 2020 at 8:11 am

      5 stars
      Okra is a happy veggie at my place and I look for different ways to cook it. Your baked okra looks super crisp and it is such a guilt-free snack to enjoy with some seasoned curd or chutney. I am definitely going to try it out.

      1. mayurisjikoni

        June 3, 2020 at 8:42 pm

        Thank you so much Poonam, bhindi in our home too is a much loved veggie.Please do try out the crunchy guilt free snack.

    • Sujata Roy

      June 3, 2020 at 7:52 pm

      5 stars
      Kurkuri bhindi looks just like deep fried masala bhindi. I once tried in airfrier with very little oil and bhindi stayed crisp for long time. Loved the crispy crunchy look of your bhindi. Pictures tempting me to make again.

      1. mayurisjikoni

        June 3, 2020 at 8:37 pm

        Thanks Sujata, its reassuring to know that they can be made in an air fryer. The bhindi stayed crispy for a long time.

    • The Girl Next Door

      June 4, 2020 at 6:49 am

      5 stars
      Love the crispy, crunchy look of the Bhindi! While I love Kurkuri Bhindi, I don’t make it at home because of all the deep-frying it requires. It’s interesting that you have made these in an oven. Shall definitely try this out. 🙂

      1. mayurisjikoni

        June 4, 2020 at 5:45 pm

        Thanks Priya, there is a slight difference between the fried ones and baked but we actually enjoyed the baked one more.

    • waagmi

      June 4, 2020 at 10:25 pm

      You know i tried making this dee last year, but honestly it didn’t came the way yours looking…I have to try this recipe to reach on this perfectly made crispy okra!!

      1. mayurisjikoni

        June 5, 2020 at 11:23 pm

        Thanks Waagmi, if your oven is too hot, then lower the temperature for more crispness.

    • Swati

      June 5, 2020 at 2:08 am

      5 stars
      Bhindi is a favorite veggie of most of of people.. my family too loves kurkuri bhindi chatpata yogurt dip.. earlier used to make it fried but now do it in Air fryer or bake it.. baked version is definitely a healthy and guilt-free way to relish this spicy dish.. Your pics are tempting me to make it soon when i get a fresh batch from the store.

      1. mayurisjikoni

        June 5, 2020 at 11:18 pm

        Thank you so much Swaty, I prefer the baked one as sometimes the deep fried one tends to be quite oily.

    • Amita

      June 6, 2020 at 6:15 am

      5 stars
      Hi from a fellow Sophian from Mt. Abu. The bhindi looks delicious and crispy. Will definitely try it out.

      1. mayurisjikoni

        June 6, 2020 at 6:24 pm

        Thank you so much. I would really like to know which batch you were in?

        1. Amita

          June 7, 2020 at 10:34 pm

          I was in 94 batch. Started Sophia in 1982 in LKG.

        2. mayurisjikoni

          June 8, 2020 at 12:47 am

          By then I was engaged!

    • Preethicuisine

      June 6, 2020 at 8:53 am

      5 stars
      These baked kurkuri bhindi is so crisp and crunchy. Would love to bake instead of deep frying. Perfectly baked with all the spices and serving with yogurt dip is a lovely idea. Monsoon season has so many memories associated with it. Beautiful clicks.

      1. mayurisjikoni

        June 6, 2020 at 6:23 pm

        Thank you so much Preethi and you’re right monsoon brings back so many memories.

    • Vasusvegkitchen

      June 6, 2020 at 10:35 pm

      5 stars
      Baked kurkuri bhindi looks very crispy & tempting di, as they are not deep fried can have it more without any guilt. Love to have it with curd rice and rasam rice. Also liked to have it with yogurt dip too, yummy.

      1. mayurisjikoni

        June 8, 2020 at 12:52 am

        Thanks Aruna, and yes its a guilt free snack. Like your idea of having it with rice and rasam


      June 14, 2020 at 9:34 pm

      5 stars
      Your picture is too tempting and makes me drooling. It surely doesn’t look like baked. Perfect crispy and crunchy kurkuri bhindi. I can have some extra without worrying about calories.

      1. mayurisjikoni

        June 15, 2020 at 10:24 pm

        Baked it is Narmadha, the trick was not to allow the mixture to get all soggy.

    • Malini

      August 3, 2020 at 10:43 am

      5 stars
      Wow. I love Bhindi fry, especially this kurkure style. I slightly make this in a different way. Your recipe looks more crispy and delicious with those spice mixes and dip. Next time, when I make this, will try this way.

      1. mayurisjikoni

        August 3, 2020 at 2:28 pm

        Thank you so much Malini, the baked version is so much healthier.

    • Krishna

      March 15, 2021 at 11:37 am

      5 stars
      Made these as an experiment. I wasn’t expecting them to get as crispy as they did! Was pleasantly surprised! Told everyone I know about them since, they were even crispy the next day! Thank you so much for sharing! 🤤

      1. mayurisjikoni

        March 15, 2021 at 5:40 pm

        Hi Krishna, thank you so much for trying my recipe. I’m happy to know that even next day they were crispy. Every time I bake them, they get over so quickly.

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