Okra/Bhindi
|
500 gms
|
Salt
|
To taste
|
Turmeric powder
|
¼ tsp
|
Red chilli powder
|
½ tsp
|
Coriander powder
|
1 tsp
|
Cumin powder
|
½ tsp
|
Garam masala powder
|
1 tsp
|
Amchur powder
|
1 tsp
|
Chaat masala powder
|
1 tsp
|
Besan
|
½ cup
|
Oil
|
For shallow frying
|
METHOD:
- Wash the bhindi under running water thoroughly and spread the bhindi on a clean kitchen cloth to dry the bhindi and remove the moisture. Alternatively the bhindi can be wiped dry with a kitchen tissue.
- Remove both the ends of the bhindi and slice lengthwise into 2 or 4 pieces depending on the size of bhindi. Place all the sliced bhindi in a large mixing bowl.
- In another bowl, put ½ cup besan, salt, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, chaat masala powder and amchur powder. Adjust the spices as per your choice and mix everything well.
- Now sprinkle the besan-spice mix to the bhindi and gently mix to give a even coating of spices on the bhindi. Let the bhindi marinate for 30 mins to 1 hour.
- In a wide pan, heat 2-3 tbsp of oil on med- high heat. Add the marinated bhindi to the hot oil in 2-3 batches.
- Roast until one side is crisp. Then turn over and continue roasting until crisp and fried on both sides.
- Strain the bhindi from oil onto a kitchen tissue and continue frying the remaining marinated bhindi in the same way. Also add few tbsp of oil if required.
- Sprinkle a pinch of chaat masala on top and serve the kurkuri bhindi hot and crisp with rice or roti.
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