Kurkuri Bhindi (lady finger) is a delicious and easy to make. Kurkuri bhindi (lady finger) is some spicy, and very delicious. The bhindi (okra) is marinated in spices, coated with flour, and then deep fried for a golden brown crunch. Kurkuri bhindi especially serve with chapatti or triangle paratha. Kurkuri bhindi can also be served as a snack.
§ Approx. 250gm bhindi (okra)
§ Salt to taste
§ ½ tespn cumin seed (jeera)
§ 1 tbspn coriander powder (dhania)
§ 1 tespn red chili powder
§ ½ tespn amchoor powder
§ ¼ tespn turmeric powder (haldi)
§ 2 tbspn besan (gram flour)
§ 1 tbspn rice flour (for more crispness)
§ Oil for deep fry
Wash and pat dry the bhindi (Ladyfinger), cut off the tops and bottom of the okra. Cut the all bhindis vertically into thin slices.
Sprinkle all the spice salt, cumin seeds, coriander powder, chili powder, amchoor powder, and turmeric over the bhindi and mix properly.
All bhindi should be well coated with spices. Let it set for about 10 minutes. Okras will become moist because of the salt.
Sprinkle besan, and rice flour over the bhindi, mix slowly and keep mixing by lightly rubbing them until bhindi are coated well.
Heat the oil in frying pan moderately over medium high heat. Fry the bhindi in batches without overcrowding.
Fry them till they are golden brown this should take about 6-7 minutes. Take the bhindi out and place them on paper towels or absorbent paper to absorb the excess oil.
Kurkuri bhindi, (crispy okra) is ready to be served.
Serve with chapatti or paratha.
I always serve with hot triangle paratha.