Kurkuri bhindi is a wonderful and appetizing alternative to the bhindi sabji that we make on regular basis in summers. It can be eaten as a snack or as a side dish with dal-rice, sambar-rice, or even with chapattis.
Preparation time: 15 minutes
Cooking time: 20 minutes
- Ladyfingers 250 grams
- Bengal gram flour/besan 2 tablespoon
- Rice flour 1 tablespoon
- Red Chili Powder ½ teaspoon
- Turmeric Powder ½ teaspoon
- Chaat Masala ½ teaspoon
- Dry Mango Powder ½ teaspoon
- Coriander Powder 1 teaspoon
- Cumin Powder 1 teaspoon
- Lemon juice 1 tablespoon
- Oil for frying
- Salt to taste
- To make kurkuri bhindi, wash bhindi properly with tap water, wipe them dry with cloth and then cut its top and bottom ends.
- Cut it longitudinally into two pieces. Then cut thin julienne from each piece.
- Put the bhindi julienne in a large bowl and sprinkle lemon juice and all the spice one by one on the sliced bhindi. Gently mix all the spices so that these coat well each and every piece of bhindi.
- Now add Bengal gram flour/besan and rice flour in the bowl over bhindis and combine well to coat all the pieces.Keep it aside for about 30 minutes to get marinated.
- Take oil in a pan and heat it to medium hot. Deep fry bhindis in small batches till they become golden brown and crisp. Keep on turning bhindi while frying so that they get fried evenly.
- Drain on an absorbent paper to remove excess oil.
- Sprinkle some lime juice on it. It can be enjoyed as such as a snack or serve it with chapattis.