Crispy Okra (Kurukuri Bhindi)
There are so many ways to make this but one of my favorites was is ‘Kurkuri Bhindi’ (crispy Okra), which I served with Rice, Dal, and raita. The key is to fry them in hot oil quickly so they don't become slimy and the resulting texture is crispy, delicious and so tasty. This dish is definitely going to become a part of a ‘impress the guest's menu.’
Ingredients 10
500 g okra, bhindi or lady finger
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp mango powder, dry
1 tsp garam masala
1⁄2 cup gram flour (besan)
salt, to taste
vegetable oil, to fry the okra
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Method 7
Rinse the in water and wipe each piece completely dry with a kitchen napkin. Ensure that the okra is completely dry or you will have sticky okra which is not nice.
Slice the into 4 pieces, lengthwise.
Mix all the spices together and sprinkle them on the , gently ensuring each piece is coated with the spices.
Put the on a large plate and put all the in the plate and start coating the okra in the flour. Let it rest for 15 -20 minutes.
When ready to cook, heat oil in a large wok or frying pan. Once the oil is hot, reduce the gas to a medium flame and then fry the in batches. Cook okra for 5-7 minutes or until cooked through and crispy.
Do not be tempted to put all the at one time.
Drain on a paper towel and serve hot.
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Notes
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