Monday, August 29, 2011

Kurkuri Bhindi

This crispy Bhindi makes a delectable snack and can be a great accompaniment with Tadka Dal and Rice. This tastes just awesome and is very simple to make too.

Kurkuri Bhindi
500gms Bhindi (Ladyfinger or Okra)
Salt to taste
1tsp Amchur (Mango Powder)
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala Powder
1tsp Red Chilly Powder
Mustard oil to fry
1tsp lime juice


  • Cut the top and tail of the bhindi.
  • Chop them into round shape around 1 diameter.
  • Heat oil in a kadahi till mustard oil releases odour.
  • Lower the flame, so that oil cools down, 
  • Fry the bhindi, till it is crispy.
  • See to it tat it does not burn as the bhindi will be fried on high flame.
  • Take it out on a tissue paper to remove the excess oil
  • Mix in all the masalas and lime juice in it.
  • Serve hot.

  • Mustard oil should be burnt properly, so tat it does not leaves smell in the vegetable that you are cooking.
  • To check whether it is properly burnt, add in one clove of Garlic in it.

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