Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, bhindi kurkuri. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Bhindi Kurkuri is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Bhindi Kurkuri is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook bhindi kurkuri using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Bhindi Kurkuri:
- Get 250 gm bhindi/lady’s finger/okra
- Prepare 1 teaspoon coriander powder
- Make ready 1/2 teaspoon red chilli powder
- Make ready 1 teaspoon Kashmiri chilli powder (for the colour)
- Make ready 1/4 teaspoon turmeric powder
- Make ready 1 teaspoon cumin powder
- Make ready 1/2 teaspoon chaat masala powder
- Take 1/4 teaspoon hing/asafetida
- Make ready to taste Salt
- Take 2-4 tablespoons besan/chickpea flour
- Prepare 2-3 tablespoons rice flour
- Take to taste Salt
- Prepare as needed Few curry leaves
- Make ready as needed Oil for deep frying
Instructions to make Bhindi Kurkuri:
- Wash bhindi/okra thoroughly, dry them as much as possible (with a kitchen towel or leave in a colander for about 30 minutes) and trim the edges. - Slice vertically into thin strips. If they are long, cut into two horizontally and then slit into long strips. - Place strips of bhindi into a large mixing bowl.
- Now, sprinkle all the spices, salt, 2 tablespoons of besan and 2 tablespoons of rice flour over the vegetable.
- Gently mix with a spoon or clean hands to coat it evenly. - Make sure the okra is evenly coated with the spices, besan and rice flour. - If needed, sprinkle a few drops of water and add more besan or rice flour. Adding water may make the mixture a beat sticky, but helps in adhering the masala paste to the vegetable.
- Do a taste test and add more spices if needed. - Heat oil for deep frying in a kadai or deep saucepan. - Deep fry the coated bhindi in batches. Try to separate the clumps of bhindi as much as possible. Do not overcrowd the pan.
- Deep fry until crisp and golden brown on medium high heat; once the okra is cooked, you will notice that the oil bubbles will start to subside. - Remove and place on absorbent paper to soak the excess oil. - Deep fry curry leaves for a few seconds until crisp. - Serve hot, spicy, crispy, golden brown bhindis garnished with fried curry leaves
- You can enjoy them as a tea time snack or even with rice and dhal.
- Adjust the spices according to your taste. - Do not overcrowd the pan while frying. - For additional punch, sprinkle more chaat masala or add a squeeze of lime, before serving. - Make sure the okra is not too wet before adding the spices or they will turn slimy and sticky.
So that is going to wrap it up for this exceptional food bhindi kurkuri recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
