Kurkuri Bhindi is a spicy and crunchy vegetable dish made with okra. It goes well as a side dish with rice and dal (lentils) or can even be eaten as a snack.
Okra is slit into thin long pieces, marinated with powdered Indian spices, coated with besan (gram flour) and corn flour and then deep fried. It is best eaten piping hot when it is perfectly crunchy . However, if you cannot make it last minute you can keep it uncovered and reheat in the oven for few minutes at around 400 degrees F.
Spicy and crunchy deep fried okra
- 500 Grams Okra (Bhindi)
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 1 tsp Garam Masala
- 1 tsp Chaat Masala
- 3/4 tsp Red Chilli Powder Or according to taste
- 1/2 tsp Kashmiri Chilli Powder Optional
- 1/2 tsp Turmeric Powder
- 3/4 tsp Salt Or according to taste
- 6 tbsp Gramflour (Besan)
- 2 tbsp Cornflour
- Oil For deep frying
Wash and pat dry the okra thoroughly.
Trim the ends and slit each okra into four long pieces.
Marinate the okra with all the powdered spices (Coriander powder, cumin powder, garam masala, chaat masala, red chilli powder, Kashmiri chilli powder, turmeric and salt). Be careful while adding salt as some brands of chaat masala powder already contain lots of salt. Leave the marinated okra for 10-15 minutes.
Mix gram flour (besan) and corn flour in a small bowl. Add the mixture to the marinated okra and mix well so that all the pieces get coated properly.
Heat enough oil in a small wok for deep frying. Deep fry the okra in small batches on high heat until golden and crunchy. Do not overcrowd the wok and take care not to burn the okra otherwise it will taste bitter.
Take out the fried okra with a slotted spoon and drain on a plate lined with paper towel. Serve immediately.
This dish is best eaten when it is piping hot and crunchy. However, if you plan to eat it after some time you can keep it uncovered and reheat for few minutes in a pre heated oven at around 400 degrees F.