Crispy Bhindi. Heat the oil on a high flame in a slightly deeper tava. Add the bhindi and cook until brown and crisp. Remove the bhindi from the oil and place on absorbent paper to remove the oil.
Then add the garlic, ginger and spices mix well. Swap out the gram flour for rice flour, or add in a bit of garam masala along with the other spices. If you would rather make oven-fried okra, after coating with the dry ingredients, place the bhindi in a single layer on a baking sheet and spray with olive oil. You can have Crispy Bhindi using 7 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Crispy Bhindi
- It's of Bhindi (lady finger).
- You need of Oil for fry.
- You need of Salt.
- It's of Red chilli powder.
- You need of Coriander powder.
- Prepare of haldi (turmeric) Powder.
- Prepare of Amchur (dry mango)powder.
Once the oil is hot, add a handful of okra pieces to the oil. The best way is to sprinkle them around the pan so they don't clump together. Once you add them to the oil use a ladle to stir them. Fry until golden brown and crispy.
Crispy Bhindi instructions
- Wash the ladyfingers (bhindi).
- Make it to dry Wipe with kitchen napkin.
- Cut the both ends of bhindi& slite it put aside.
- Now mix all dry masalas well.
- In a pan heat some oil and make bhindis deep fry (don't put all at once).
- After frying all lady fingers put in plate.
- Now again heat 2 spoon oil in pan add lady fingers & all dry masalas mix well.
- Your crispy bhindy ready to eat.
- Serve with chapati and moong daal.
The Bhindis (Okra) are lightly coated and marinated in a mixture of Besan (Gram Flour) and Indian spices. These coated Bhindis (Okra) are then deep fried so that they become crispy. Kurkuri Bhindi can be enjoyed as a side dish with Rice or Indian Bread like Roti or Paratha. Brush some oil on the top of the bhindi. Baked Kurkuri Bhindi is even better than the fried version.
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