KURKURI BHINDI-ALOO-PYAZ/CRISP BHINDI-ALOO-PYAZ/CRISP OKRA WITH POTATO-ONION FRIES
My family is very fond of bhindi/Okra or ladyfinger dishes. Any version of it is relished by all especially the kurkuri bhindi. Kurkuri literally means ultra crisp which sounds crunchy type. Bhindi ki sabzi tastes better when cooked with onions and potatoes. So I used to fry all the three ingredients up to a crisp and crunchy consistency
The crisp and crunch of bhindi come with coating any flour like chickpea or rice flour. I prefer besan/chickpea flour to coat the bhindi slices. For the coating, the besan is seasoned with salt and all the regular powdered spices as a first step. The okra/bhindi is rinsed well with water and sliced lengthwise into 2 or 4. The seasoned besan is sprinkled evenly with the help of a sieve. This way helps all the Okra and onion slices to coat nicely with salt and the spices
The summer season in India is known for this most popular veggie, the bhindi. This is loved by all age groups, especially the kids. Various versions of this lovely vegetable are cooked and enjoyed in the main course. This side dish tastes better when served with any type of raitas and dal preparation. The reason behind its popularity is that this is grown and eaten across the whole extent of the country
Prep Time – 20 minutes
Cook Time – 30 minutes
Course – Main
Cuisine – North Indian
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Bhindi/Ladyfinger/Okra – 500 gms
• Potatoes – 2 medium-sized
• Onion – 2 medium or 1 large
• Green chillies – 4-5 nos
• Besan/ Chickpea flour- 4 tbsp
• Salt – 2 tsp/to taste
• Red chilly powder – 2 tsp
• Coriander/Dhania powder – 2 tsp
• Turmeric/Haldi powder – 1 tsp
• Garam masala – 1 tsp
• Mustard Oil (Or any Type) – 1 cup
● PREPARATIONS TO BE DONE
1 – Rinse the bhindi so well to remove all the dirt
2 – Allow all the water to drain well. Please don’t allow it to dry completely
3 – Slice all the bhindis lengthwise into half or four and keep aside to marinate them with seasoned besan
4 – Add 4 tbsp besan/chickpea flour, salt, red chilly powder, haldi, coriander powder, and garam masala in a mixing bowl. Mix well all the ingredients and add to a sieve to sprinkle on bhindi slices
5 – With the help of a sieve sprinkle the seasoned besan all over the wet bhindi slices and coat them with your hand or a spatula
6 – Slice thinly onions and coat onion slices and green chillies with the seasoned besan
7 – Cut potatoes into thin fingers like French Fries type.
● METHOD TO COOK KURKURI BHINDI-ALOO-PYAZ
1 – Heat mustard oil at a high flame in a kadahi up to a smoking point. Now lower the flame to bring down the temperature for a while
2 – After a minute again high the flame and add potato wedges to fry them golden and crisp. When done to perfection, take them out of the kadahi
3 – Next, drop a handful of marinated bhindi slices into the oil. Don’t overcrowd them otherwise, they won’t be crisp
4 – Deep fry all the bhindi slices in batches. When done take them out and keep them scattered and not in a pile
5 – Next, deep fry marinated onion Julians and green chillies and take them out when fried
6 – Combine all three veggies that have been fried. Sprinkle some chaat masala over the fries to make them extraordinarily flavoursome
7 – Serve the tasty and crisp BHINDI-ALOO-PYAZ FRIES with CHANA DAL KA PARATHA, BOONDI KA RAITA and DAL TADKA
● TIPS AND NOTES
• you can add 1 tbsp rice flour to the besan for the marination to make it crisper
• You can fry potato finger twice to make them crisper
● YOU MAY ALSO LIKE
BHINDI KURKURI/ CRISP OKRA FRY
CRISP KARELA WITH ALOO-PYAZ-TAMATAR FRIES
