by Pallavi Purani

Kurkuri Bhindi / Crispy Okra

The pati cannot eat the seeds of the lady’s finger. 🙁

So for the 9 months of the marriage, I have never brought the vegetable in the house. I love it too dearly but was lazy to take seeds off each of the lady finger. Ouch.

However, I did make this one after taking directions from mom.

Print Recipe
Kurkuri Bhindi / Crispy Okra
The pati cannot eat the seeds of the lady's finger. 🙁
Course side dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • gms Bhindi Okra ... . Lady ' s finger / / 200
  • 3 Tbsps Besan gram flour / ... .
  • 1 Tsp Chilly Red powder ... .
  • 1/2 tsp ajwain seeds / carom ... .
  • water .
  • to taste Chaat masala .
  • to fry . Oil
Course side dish
Prep Time 10 minutes
Cook Time 10 minutes
Servings
serving
Ingredients
  • gms Bhindi Okra ... . Lady ' s finger / / 200
  • 3 Tbsps Besan gram flour / ... .
  • 1 Tsp Chilly Red powder ... .
  • 1/2 tsp ajwain seeds / carom ... .
  • water .
  • to taste Chaat masala .
  • to fry . Oil
Instructions
  1. Wash and pat dry the ladyfinger. Cut it length wise . Take out seeds if you please
  2. In a wok keep oil to heat for deep frying.
  3. make sure the lady's finger strips are dry, add the besan/gram flour, salt. carom seeds, red chilly powder.
  4. Add water 1 tbsp at a time. We only need to scant cover the ladies fingers with the flour.
  5. Dont add too much of water, as it shall call for more flour. We shall not be able to taste the okra in that case.
  6. Add small batches of the okra in the oil.
  7. It shall tend to stick to each other, dont worry we shall, it shall be fine.
  8. Take it our once it is slightly brown.
  9. Once all the bathes are fried, wait for it to get a little less warm.
  10. using a fork/your hand, seperate the okra. It shall hardly take a few sec.
  11. Flash fry them again for a couple of seconds. Dont keep them in oil for too long as they shall burn.
  12. Take them out on tissues and add chaat masala.
  13. Serve immediately.
  14. It goes very well with Dal and chawal.


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