I hate vegetables. I seriously do. At least, the traditional Indian way of making them. So I am always on the lookout for new ways of preparing veggies which otherwise I would never even think of eating. A friend once mentioned that his mother made okra/bhindi/ladyfinger in a different way, so I decided to look up some recipes online. I found this recipe for crispy okra, or kurkuri bhindi as it is also called and decided to give it a try.
I must say, I haven't had this much bhindi in all my life combined, as I had the day I made this.
This recipe calls for deep frying, so it would be better to cook in a lighter oil. We have been cooking with canola oil for a long time, which is very healthy and good for the heart as well.
Original recipe here.
Ok, so here goes.
I must say, I haven't had this much bhindi in all my life combined, as I had the day I made this.
This recipe calls for deep frying, so it would be better to cook in a lighter oil. We have been cooking with canola oil for a long time, which is very healthy and good for the heart as well.
Original recipe here.
Ok, so here goes.
METHOD:
- Wash the okra properly, and dry it completely.
- Cut off the ends, and slit each piece lengthwise into 4.
- Take the okra in a bowl, and add salt, mango powder, garam masala, turmeric powder, and red chilly powder and mix well so that the spices coat the okra properly.
- Keep aside for 10 minutes.
- Now add gram flour and corn flour to the bowl. Mix well.
- Heat oil in pan.
- When the oil is hot, fry the okra in batches.
- Fry till they turn brown and crispy.
- Keep tossing and flipping the okra pieces so that they do not stick to each other.
- Take them out once they turn brown.
- Sprinkle chaat masala on top of them and serve.
Okra mixed with spices and corn flour and gram flour.
Voila.!
Enjoy.!
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