Growing up, I was told by my mom that I need to eat okra/bhindi to score well in math. Considering that's the only subject I used to score well I din't wanna take that risk, so used to eat bhindi/okra obediently. My mom used to mercilessly give whole credits to this damn vegetable; so much for slogging day and night :/ Not complaining! I used to secretly love this vegetable.. This and potato are the only two veggies I remember eating as a kid. I just assumed that I din't like other bunch of veggies, which I now like :D
If you hate okra and math, you and my brother can be good friends!! But, this dish changed his opinion about okra forever. This okra fry/ kurkuri bhindi is the crispiest and spiciest form of okra you'll ever eat!
Byebye slimy okra, hi crispy okra!
I make this very rarely since it involves deep frying. But when I crave for it, I make it and relish it to heart's content. You can have it as a side with roti, dal rice, curd rice, sambar/rasam rice or even as a snack!! Okay, let's get to the recipe already!
Ingredients
If you hate okra and math, you and my brother can be good friends!! But, this dish changed his opinion about okra forever. This okra fry/ kurkuri bhindi is the crispiest and spiciest form of okra you'll ever eat!
Byebye slimy okra, hi crispy okra!
I make this very rarely since it involves deep frying. But when I crave for it, I make it and relish it to heart's content. You can have it as a side with roti, dal rice, curd rice, sambar/rasam rice or even as a snack!! Okay, let's get to the recipe already!
Ingredients
- Okra/Bhindi/Lady's finger - 200 grams
- Oil- for deep frying
- Besan flour/ Chickpea flour - 3 tbsp
- Rice flour- 3 tbsp
- Red chili powder - 1/2 tsp
- Turmeric powder - a pinch
- Cumin powder- 1/2 tsp
- Chaat Masala powder - 1/2 tsp
- Garam Masala powder- 1/2 tsp
- Salt - to taste
- Rinse the bhindi/okra in water and pat dry it with a paper towel.
- Slit the okra vertically into 4 or 2 pieces and transfer it to a bowl.
- Sprinkle all the spice powders and salt one by one and toss them so that the okra pieces gets evenly coated.
- Now sprinkle the flours and 2 tsp oil and toss again so that the okra is evenly coated
- For deep frying, heat a pan with oil and once the oil is ready, slowly drop the okra pieces and fry them until crisp and golden brown.
- Transfer the fried okra pieces to a paper towel so that the oil gets drained.
- Continue the same for the rest of the okra pieces.
- Enjoy the crispy okra!
Hahah my turn to stalk. I loveee Okra and wouldn't let my mum fill my school lunch with anything other than Okra or Ivy Gourd :D
ReplyDeleteThanks for stopping by gal! :)
DeletePaati and Swetha never liked vendakkai and I never got to experiment this vegetable :)
ReplyDeleteNevertheless, Radha Perima always made this deep fry (with besan or with ground kadalai paruppu) which used to be a delicacy in her kitchen, since Ramya and Sriram liked it.
Reminded of those days... thanks for your post Aish :)
Sowmini.
aww.. so nice to read your comment here, Athai :) Thanks for stopping by!
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