KURKURIT BHINDI / CRISPY OKRA

Kurkuri Bhindi or Crispy Bhindi is a delicious version of bhindi made famous by restaurants and a pleasant variation of bhindi masala. Kurkuri means crispy and bhindi is okra/ ladies finger, is exactly what it means literally. It goes intensely well with dal-chawal or just as a snack. The best part is though it is a little fancy to look at but it’s easy to prepare and needs very few ingredients which are available in your kitchen pantry. Bhindi is one of the favourite vegetable of all kids, so if you get bored with the regular version of yours then go for making this recipe and I am sure kids will just love it. Lady’s finger is a great source of nutrients and evn aids in weight loss and controlling blood sugar levels. It also improves digestion as well. Kurkuri Bhindi is a spicy fried snack or main course dish made using okra, gram flour and some spices. It is very irresistible and can be prepared in minutes. Here is how to make Kurkuri Bhindi with step by step photos. Do try and share your feedbacks below in the comment box.

INGREDIENTS:

250 gms Bhindi/ Ladys Finger, cut into thin strips

1 teaspoon Chaat Masala

½ teaspoon Dry Mango Powder/ Amchur Powder

1 teaspoon Red Chilli Powder

1 teaspoon Garam Masala

Salt to taste

 4 tablespoon Besan/ Gram Flour

½ Lemon Juice

 Oil

METHOD:

STEP 1 – Wash, wipe out the bhindi and cut into thin strips vertically.

STEP 2 - In a mixing bowl, add bhindi strips, chaat masala, amchur powder, red chilli powder, salt and garam masala. Mix well and set aside to marinate for 10-15 minutes.

STEP 3 – Heat sufficient oil in kadai.

STEP 4 – Now add gram flour to marinated bhindi and mix it well till coated evenly.

STEP 5 – Put the marinated bhindi strips in hot oil and deep fry ill golden brown in colour and nice crispy.

Flame should be high. Drain on tissue paper.

STEP 6 – Put on serving plate and drizzle lemon juice and mix well.

Serve hot with chapatti/ paratha or dal-chawal and enjoy. 

NOTES: *Wipe out bhindi using a kitchen towel before cutting them into slices.

                    *To make this recipe of Kurkuri Bhindi, it should be sliced thinly.

                    *If you don’t like, discard as many seeds as possible.

              *Make sure to rest bhindi after adding spices for at least 10 minutes. Bhindi will release the moisture which helps to bind the besan which is added later.

             *Flame should be high while frying the bhindi. Low flame will not result in crispy bhindi.

               *You can replace besan with rice flour or use half + half quantity of rice and besan flour.