Kurkuri Bhindi - Crispy Okra Starter!

While in Aurangabad on an official tour I chanced to eat Kurkuri Bhindi at The Benchmark Hotel. I loved it so much that I guess this was my sure shot evening snack on most of the days. This as per the Chef is a Rajasthani Cuisine.

From then on I have been literally nagging Amma to try these crispy Okra Starters and finally she gave in to the persistent demands. Since we follow a schedule for deep fried items which is once in a month, Amma scheduled this for this weekend Tea Time Snack!

A very easy to make recipe and tastes super yum! Since deep fried, do enjoy responsibly!

INGREDIENTS

10 Bhindi | Lady's Finger | Okra
1 tblsp Besan | Chickpea Flour
1/4 tsp Ajwain | Carrom Seeds
1/4 tsp Dhania | Coriander Powder
1/2 tsp Olive Oil | Any oil
1/4 tsp Haldi | Turmeric Powder
A pinch Hing | Asafoetida Powder
1/4 tsp Red Chilli Powder
1/2 tsp Chaat Masala Powder | To taste
To taste Salt
Oil, for deep frying

METHOD

• Wash bhindi well and drain them on a kitchen towel. Pat them dry. Slit the Bhindi lengthwise and remove the seeds. Slice the Bhindi into thin julienne.
• In a bowl add the Bhindi julieene and add oil. Mix gently.
• Add ajwain,dhania powder, jeera powder, salt and red chilli Powder. Mix well such that the bhindi gets coated well with the spice mix.
• Sprinkle besan and very gently crumble it along the bhindi such that the bhindi is covered with besan.
• Place a thick bottomed kadhai with oil for deep frying on gas. Once the oil starts to bubble, drop clusters of bhindi across the kadhai, gently. While adding the bhindi into the oil, ensure you do not add all of them in a single place, space them out.
• Gently turn the bhindi with a slotted spoons.
• After 5 minutes, when the bhindi is crisp, remove them from the oil and transfer to a tissue paper.
• Sprinkle chaat masala powder and toss the bhindi gently.
• Serve hot.

Appa simply loved this. Since Amma made for 10 bhindis only this time the serving was really a controlled portion size for three of us! Appa is waiting for the second round of these Kurkuri Bhindis and now it is his turn to nag Amma to schedule these for the coming month!

We have used:

1. Everest Chaat Masala

2. Tata Salt Lite

3. Sundrop Heart Oil, for deep frying

4. Everest Tikhalal Red Chilli Powder

5. LG Hing Powder
6. Borges Olive Oil Light

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.