Kurkuri Bhindi is really a scrumptious twist to Masala Bhindi. Kurkuri means crispy and Bhindi means okra. This spicy, crispy okra is just scrumptious. The okra is marinated in spices, coated with flour, after which fried for any satisfying crunch. Kurkuri bhindi especially goes well with Moong Dal Soup and Grain. Kurkuri bhindi may also be offered like a snack, or appetizer.
Preparation time: fifteen minutes
Cooking: twenty minutes
Recipe assists 4.
- Approximately. 1/2 pound okra (bhindi)
- 1 teaspoon salt
- 1/2 teaspoon cumin seed (jeera)
- 1 tablespoon coriander powder (dhania)
- 1 teaspoon red chili flakes
- 1/2 teaspoon mango powder (amchoor)
- 1/4 teaspoon turmeric (haldi)
- two tablespoons besan (gram flour) obtainable in Indian supermarkets
- 1 tablespoon grain flour
- Wash and pat dry the okra, stop the tops and bottom from the okra. Cut the okras vertically into thin slices.
- Gently massage the okra with fingers, carrying this out a few of the seeds will emerge from the okras take away the seeds there is no need to get rid of all of the seeds.
- Sprinkle all of the spice salt, cumin seeds, coriander powder, chili flakes, mango powder, and turmeric over okra and blend rid of it. Okras ought to be well coated with spices. Allow it to take about ten minutes. Okras will end up moist due to the salt.
- Sprinkle besan, and grain flour over bhinidies, mix gradually and mixing by gently rubbing them until okras are coated well.
- Heat the oil in fry pan moderately over medium high temperature. Fry the okras in batches without over crowding. Fry them till they're golden brown this will take about seven minutes. Go ahead and take okra out and put them in writing towels to soak up the surplus oil.
- Kurkuri bhindi, crispy okra is able to be offered.
I like these kurkuri bhindi particularly with mixed dal and grain .
Medu Vada
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