BHINDI KURKURI/HOW TO MAKE A CRISP OKRA FRY

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BHINDI KURKURI/भिंडी कुरकुरी

We can categories vegetables as summer and winter in India. Most of the readers might agree with me that if the GOBHI/CAULIFLOWER is the queen of winter veggies; in the same way, BHINDI/LADYFINGER OR OKRA is the same of summer veggies. This vegetable is the most popular among all and favourite of all age groups especially the kids. They need it every day in their lunch boxes

More than one versions of it’s cooking are popular since long. And one of them is the BHINDI KURKURI. KURKURI means the super crisp and you can feel it’s crunch easily among your fingers. This version is served as a side dish in the main course with any dal preparations. To make the bhindi KURKURI, slices of wet bhindi are tossed in the spiced besan and deep fry until it gets the right colour and crunch. Here are the right ingredients and direction to cook this everyone’s favourite veggie

Prep time – 15 min
Cook time – 20 min
Type – Side dish/ Dry Sabzi
Cuisine – Indian
Author – Bharti Dhawan

INGREDIENTS REQUIRED

• Bhindi/ ladyfinger – 500 gms (head removed)
• Besan/gram flour – 2 tbsp
• Salt – 2 tsp
• Red chilly powder – 2 tsp
• Turmeric powder – 2 tsp
• Coriander powder – 2 tsp
• Aamchoor/dry mango powder – 2 tsp
• Garam masala – 1 tsp
Ajwain/Carrom Seeds – 1 tsp
• Any cooking oil – sufficient enough for deep frying

METHOD

1- Take besan/gram flour in a broad bowl and add salt and all the powdered spices. Mix everything well

2- Wash the bhindi in a colander under running water. Make sure that all the water is drained out

3- Don’t dry the bhindi and cut each of them into half or four lengthwise

4- Toss them into spiced besan/gram flour. Make sure that all the ladyfinger slices are coated with besan

5- Heat oil in a kadahi to the maximum temperature. You can check the temperature by dropping one or two pieces

6- Deep fry the ladyfingers in 3-4 batches. Avoid dropping too many of them ar a time, otherwise, they will bring down the temperature of oil and bhindi will not become crisp

7- Deep fry all the bhindi till golden and take them out on an absorbent paper. Enjoy the BHINDI KURKURI as a side dish with MOONG MASOOR KI DAL

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