Kurkuri Bhindi is a crispy, spicy and tasty dish made by deep frying okra strips. It can be served as a starter or as a side dish with simple dal and rice. It makes for a great accompaniment with jeera rice and five lentils dal. It can also be served alongwith dal khichdi or palak khichdi. Here’s the recipe:
300 grams okra (bhindi)
1 tbsp red chilly powder (laal mirch powder)
½ tsp turmeric powder (haldi)
1 tsp cumin coriander powder (dhaniya jeera powder)
½ tsp garam masala
1 tsp dry mango powder (amchoor)
3 tbsp gram flour (besan)
2 tsp rice flour (chawal ka atta)
2 tbsp water
Oil for frying the bhindi
- Wash the okras/ bhindi.
- Pat them dry, using a clean kitchen towel, before cutting .
- Cut off the head and the other end of each okra.
- Slit the okras lengthwise, remove the seeds and make thin strips.
- Transfer the okra strips into a mixing bowl.
- To these okra strips, add red chilly powder, turmeric powder, cumin coriander powder, amchoor, garam masala, salt, besan and rice flour. Give a good mix.
- Each okra strip should be coated well with besan, rice flour and spice powders.
- Now sprinkle around 2 tbsp water over the okras and give a gentle mix.
- Heat sufficient oil in a pan for frying the okras.
- Drop the okra strips carefully into hot oil.
- Fry the okras for about 5 to 8 minutes, turning them frequently so that they are evenly fried.
- Remove the fried okras using a slotted spoon.
- Put fried okras on a paper towel to remove excess oil.
- Transfer Kurkuri Bhindi to a serving plate.
- Serve as a starter or as a side dish with dal and rice.
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