Bhindi (a.k.a. Okra or Lady Finger), is one of the most popular green vegetables. Just like in our last post Bharwan Baingan (Stuffed Eggplant) where we discussed the long list of dishes that the king of vegetables “Baingan (Eggplant)” can be prepared in, Okra also enjoys a rich set of recipes attributed to it. Some of these dishes are Masala Bhindi, Bhindi Do Pyaza, Stuffed Bhindi etc. Today’s recipe Crispy Okra or Kurkuri Bhindi is another very interesting variety of this green and fiber-rich vegetable. Due to its crispy and complete taste, this can be used both as a side dish and a snack item. So try this delectable recipe and I am sure, your admiration for Bhindi will increase to a greater extent.

Ingredients:

• 500 gms or 1 lb – Bhindi/ Okra
• 2- Long sliced medium sized Onions (lambi kati hui pyaaz)
• ½ Cup- Gram flour (Besan)
• 1 tablespoon- Red Chilli powder (Lal Mirch powder)
• 1 teaspoon- Turmeric powder (Haldi)
• 1½ tablespoons- Coriander powder (Dhaniya powder)
• 1 tablespoon- Cumin powder (Jeera powder)
• 1 teaspoon- Mustard seeds
• Salt (as per taste)
• Oil for frying

Method :

• • Rinse the Bhindi (Okra) with fresh water. Wipe them with a kitchen towel. Remove the top stem and slice Bhindi vertically into 4 pieces. If Bhindis are long in size, first cut them into halves and then slice them vertically.
  • Take gram flour, turmeric powder, ½ tablespoon red chilli powder, 1 tablespoon coriander powder, ½ tablespoon cumin powder and some salt in a big bowl mix everything all together. Add ½ table spoon of oil and give it a mix. Then add little water in a mixture and make a smooth batter (same as Pakora batter).
  • Marinate sliced Bhindi with gram flour batter. Bhindi must be evenly coated with batter.
  • Heat oil in a deep pan/kadai for deep frying.
  • Deep fry (in batches) marinated Bhindi till golden brown. While frying, do not overcrowd kadai and the oil must be hot, otherwise, the Bhindi will absorb too much oil and end-up being soggy.
  • Take out fried Bhindi on an absorbent paper/ kitchen towel to get rid of excess oil. (You can also serve these fried okra/ Bhindi as a snack with a sprinkle of chat masala).

• Heat a tablespoon of oil in a wide pan, splutter mustard seeds and add sliced onions and sauté till they become golden brown. Now add ½ tablespoon of coriander powder, ½ tablespoon cumin powder, ½ tablespoon red chilli powder, some salt, mix everything all together and cook for a minute on low medium heat.
• Now add fried Bhindi and mix gently with onions and spices. Turn off the heat and immediately remove the pan from the hot surface or else it will turn soggy.
• Delicious Crispy Okra is ready. Transfer it to a serving bowl and serve hot with chapatti/paratha (any bread) or Daal-Rice as a side dish.

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