Bhindi / Okra / Ladyfinger is a vegetable I enjoy eating very frequently. Even though there aren’t too many recipes to explore, my favorite subzi still happens to be Kurkuri Bhindi (Crispy Ladyfingers). The best thing about this dish is that you could easily eat it as a snack too. And the love for this goes to the point where I legit put this on the menu for my wedding reception. It’s fairly simple to make and the recipe I enjoy goes like this:
Ingredients (Serves 4)
– 300g Bhindi
– 3/4 cup Gram flour (Besan)
– 1 tsp Red Chili Powder
– 1 tsp Salt
– 1 tsp Coriander Powder (Dhania)
– 1 tsp Cumin Powder (Jeera)
– 1/2 tsp Garam Masala
– 1/2 tsp Turmeric Powder (Haldi)
– 1/2 tsp Dry Mango Powder (Amchur)
– 1/2 tsp Chat Masala
– Pinch of Asafoetida / Hing Powder
– 2-3 tbsp Water (for batter)
– Oil, for frying
1. Take your Bhindi, wash them properly and let it dry first. Then chop off the stems and ends, and slice into 4 long halves. Keep aside.
2. Now make your besan batter with all dry spices, mix together in a bowl and then add water to form a thick paste like batter.
3. Heat oil in a deep flat bottom pan.
4. Once the oil is hot, take your Bhindi and dunk/dip it in your batter and then drop it in the oil to fry. Make sure your Bhindi gets nice & golden crisp. Season with chat masala once done frying 🙂