on Apr 09, 2024 Here are some other bhindi recipes for your everyday meals: Achari Bhindi Masala, Bharwa Bhindi, Punjabi Bhindi Masala, Besan Bhindi, and Bhindi Ka Salan. Whenever I meet Mohit’s side of the family, they inevitably talk about how much he loved bhindi as a kid. I have heard his bhindi love stories on repeat and can attest to them because he loves this vegetable today also. So, I make sure to make bhindi once a week. Although Mohit loves bhindi in any form, this kurkuri bhindi is one of his favorite.
About Kurkuri Bhindi
Kurkuri = crispy and Bhindi=Okra. Kurkuri Bhindi is okra coated with spices and fried until crispy and crunchy. You can make this Bhindi Kurkuri for everyday Indian-style meals as a side dish with a dal or curry or serve it as a teatime snack or appetizer with a cup of masala chai. To make it healthier, air fry or oven roast the spice-coated bhindi instead of deep frying it.
Storage Suggestions
Bhindi kurkuri loses its crunch after about 30-40 minutes of frying, so it is advisable to make it just before serving. If you still have leftover, store them in an airtight container for 2-3 days. Air fry or heat in an oven before serving. Besan (Gram Flour, Chickpea flour) and Cornstarch (Cornflour) are used to coat the okra, making it crispy when fried. Others – You will also need lime juice, salt, red chili powder, turmeric powder, garam masala powder, roasted cumin powder, and chaat masala powder. You can also add ajwain to kurkuri bhindi recipe. Discard the top and bottom ½ inch and cut the bhindi into quarters lengthwise. If the bhindi is long, then cut it in half horizontally. Slice off the seeds. Add the following ingredients to a large mixing bowl and mix well.
bhindi 1 teaspoon salt 1 teaspoon red chili powder ½ teaspoon turmeric powder ½ teaspoon garam masala powder ½ teaspoon roasted cumin powder 1 teaspoon chaat masala powder
Let it rest for 10-12 minutes. Bhindi will leave the water at this time. Add 1-2 teaspoon of water if the besan is not sticking to the bhindi and mix well. Deep fry the coated bhindi in 2 batches until golden brown and crispy. Note – Dust the excess flour before frying. Do not overfry; otherwise, it will become bitter. Remove crispy bhindi on a plate lined with paper tissues to drain the excess oil. Squeeze lime juice juice and serve immediately. Removing the seeds is important; otherwise, they will burn in hot oil and make the bhindi kurkuri bitter. Do not overcrowd the pan while frying; otherwise, the bhindi will not turn crispy.
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