Bhindi Kurkuri 1-Crispy Okra/Ladies Fingers Bhaji/Sabji
This recipe is for those of you who do not like the sliminess of the cooked bhindi. I had never even heard of it until about 2005-2006 and now everyone in India makes it, especially at parties. They can be served with drinks too. Always make more than you think are needed, they go very fast! Serves 2-3
Edited December 2012
250 gm. bhindi or Okra or ladies fingers
1 level tsp. carom or ajwain seeds
1/2-1 tsp. chilli flakes or coarsely ground red chillies.
1-2 tsp. Chat Masala, to taste. If you donï¿½t have this, add 1/2 tsp. each of coriander powder, chilli powder, amchoor (dry mango) powder, garam masala and a little black rock salt
1/2 tsp. turmeric powder
1/4 tsp. baking powder (helps to give crispness)
2-3 rounded tbsp. besan or Bengal gram flour (you can use cornmeal or plain flour, if you do not have besan)
Salt to taste
Oil for deep frying
Wash and towel dry bhindies.
Top and tail each bhindi and then slit into half lengthways.
Heat oil to medium, not up to smoking point. To get crisp bhindies, they need to fry slowly, not in very hot oil.
Put the bhindi in a large mixing bowl and sprinkle all the dry ingredients on top. Toss or stir by hand to coat each slice properly. Taste and adjust seasoning and salt.
Drop Bhindies into the hot oil one by one to keep them separate, in small batches. If you drop handfuls, they will form clumps.
Fry until crisp. This takes a little longer than you may think.
Drain on kitchen paper towels.
Serve straight away.