Rajasthani style Kurkuri Bhindi
A crispy, i.e. Kurkuri Bhindi, okra recipe that is easy to make as well as tasty. The recipe calls for limited ingredients that you would be easily able to find.
Servings: 2 people
Ingredients
- 1.5 lb Okra/Bhindi Preferably fresh.
- 3 tbsp Besan/ chickpea flour
- 1/2 tsp Red chilli powder Adjust to taste.
- 1 tsp Ground turmeric
- 1 tsp Coriander powder
- 1 tsp Salt Adjust to taste.
- Ground pepper A pinch or more to taste.
- 3-4 tbsp Olive oil Any other cooking oil.
Instructions
- Wash and pat dry bhindi, continue to slice each piece into 4 strips. First cut the top and end of each piece.
- In a bowl, mix together besan and all the dry masalas including salt.
- Transfer bhindi onto a tray/plate lined with a paper towel and toss in the besan mix. Set this aside for approximately ten minutes until the besan mix clings to it. Let it marinate for 10 minutes. See note for texture.
- Heat up a heavy bottomed, wide faced pan. When ready, add oil and then tip in all the bhindi.
- Saute the okra for a few minutes until besan starts cooking and changes color to a deeper yellow. Lower the heat to medium, add any extra masala from the marinating tray and cook covered for approximately 5 minutes.
- Then uncover and cook on medium high heat for another 5 minutes, stirring to make sure nothing burns.
- Before serving I recommend heating it in the microwave for about 1 minute. Enjoy with rotis, paranthas or with rice and dal.
Notes
- After ten minutes of marinating in the masala, the bhindi should be slightly moist to touch but not watery. This is normal and helps the marinade stay on.