Ingredient:
500 grams okra (bhindi or lady finger)
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder (ground coriander)
1 teaspoon cumin powder
1 teaspoon Garam Masala Powder
1 teaspoon dry mango powder (amchur powder)
1 teaspoon chaat masala
1 teaspoon chaat masala
½ cup gram flour (besan or chickpea flour) salt, add as required
10 tablespoons oil or add as required, for frying the bhindi in batches
Method:
Rinse the okra or bhindi in water for 3-4 times. Wipe them dry with a kitchen napkin. Slice the okra vertically into 4 pieces.
If you have small sized okra, then slice into 2 pieces. Take all your sliced okra in a big thali or a big bowl.
Now sprinkle all the spice powders one by one on the sliced okra.
With a spoon or spatula, gently mix the spice powders with the okra.
Sprinkle the besan on the okra.
Again, gently mix the besan with the okra. The besan must evenly coat the okra.
Marinate the okra in this mixture for 25-30 minutes. You could also keep it for an hour.
Making Bhindi Kurkuri
In your kadai, heat 2 to 3 tablespoons oil.
Add a batch of marinated okra and fry. You can fry in three to four batches depending on the size of kadai. Add more oil if required while frying okra.
Fry the okra till golden brown and crisp on a medium flame.
Take care and keep on turning the okra so that they get fried evenly. If the oil becomes too hot, you could lower the flame and fry.
Keep the fried okra on a crumpled kitchen tissue so that the extra oil gets drained.
Serve bhindi kurkuri directly as they are or if you want you could garnish okra with coriander leaves, julienned ginger or sliced green chilis.
If you like you could also sprinkle some lime juice on top of the crispy okra. you could also sprinkle some kala namak or chaat masala on the crispy fried okra.
Enjoy the kurkuri bhindi fry as it is or with rotis and a bowl of curd.
500 grams okra (bhindi or lady finger)
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder (ground coriander)
1 teaspoon cumin powder
1 teaspoon Garam Masala Powder
1 teaspoon dry mango powder (amchur powder)
1 teaspoon chaat masala
1 teaspoon chaat masala
½ cup gram flour (besan or chickpea flour) salt, add as required
10 tablespoons oil or add as required, for frying the bhindi in batches
Method:
Rinse the okra or bhindi in water for 3-4 times. Wipe them dry with a kitchen napkin. Slice the okra vertically into 4 pieces.
If you have small sized okra, then slice into 2 pieces. Take all your sliced okra in a big thali or a big bowl.
Now sprinkle all the spice powders one by one on the sliced okra.
With a spoon or spatula, gently mix the spice powders with the okra.
Sprinkle the besan on the okra.
Again, gently mix the besan with the okra. The besan must evenly coat the okra.
Marinate the okra in this mixture for 25-30 minutes. You could also keep it for an hour.
Making Bhindi Kurkuri
In your kadai, heat 2 to 3 tablespoons oil.
Add a batch of marinated okra and fry. You can fry in three to four batches depending on the size of kadai. Add more oil if required while frying okra.
Fry the okra till golden brown and crisp on a medium flame.
Take care and keep on turning the okra so that they get fried evenly. If the oil becomes too hot, you could lower the flame and fry.
Keep the fried okra on a crumpled kitchen tissue so that the extra oil gets drained.
Serve bhindi kurkuri directly as they are or if you want you could garnish okra with coriander leaves, julienned ginger or sliced green chilis.
If you like you could also sprinkle some lime juice on top of the crispy okra. you could also sprinkle some kala namak or chaat masala on the crispy fried okra.
Enjoy the kurkuri bhindi fry as it is or with rotis and a bowl of curd.
