KURKURI BHINDI/ CRISPY OKRA

Kurkuri bindi is very often seen on buffet menus. It seemed as if I will never be able to get it right with this dish. But believe me it wasn’t that difficult. In fact very few ingredients are required.

The only effort lies in cutting the bhindi into thin strips. Remove seeds that are big in size as shown in the picture. The seeds will make the bhindi soggy.

Once the bhindi is coated with salt and spices, it should be fried immediately. It cannot be left for long. It becomes sticky and also absorbs lot of oil.

Adding rice flour ensures crispyness of bhindi. Original recipe has only gram flour. Feel free to omit the rice flour.

Recipe for Kurkuri bhindi

Ingredients for Kurkuri bhindi

• 250 gms bhindi or lady finger
• 1 ½ tbsp gram flour
• ½ tbsp rice flour
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• ½ tsp red chilli powder
• Salt to taste
• Chaat masala to sprinkle
• Oil for deep frying

How to make

Cut the bhindi in thin strips. Remove the seeds. Seeds make the bhindi soggy. Tender seeds need not be removed.

Sprinkle salt salt and toss well. The salted Immediately sprinkle the spices, flour and deep fry. 

Add red chilli powder, turmeric powder and coriander powder.

Toss again to coat well. This step will ensure that every piece get the flavour.

Now sprinkle the flours. Coat well.

Deep fry in medium hot oil until crisp. Ensure that the oil is not very hot as bhindi will get burnt.

Remove in a plate lined with paper napkin.

Sprinkle with chaat masala before serving.