Kurkuri bhindi is love. I used to make this so much when I was pregnant. Somehow almost forgot about it and was reminded by one of my Instagram friends a few days back and decided to make it. Rahyl had it for the first time and relished it too. He wanted more after finishing the quantity that was served to him but rest all were made up of chillies so he couldn’t eat.
Sharing how I made it below with stepwise pictures.
Ingredients:
Bhindi washed and dried
Jeera/cumin powder
Dhaniya/coriander powder
Garam masala
Amchoor powder or chaat masala
Haldi/turmeric powder
Besan
Salt to taste
Oil for frying
Method:
Wash and wipe bhindis, make sure there is no water when you cut them. Cut them as shown in the pictures. Add besan, salt and masalas to bhindi and toss really well. Ensure all the bhindis are well coated. Keep aside for sometime, 20 to 30 minutes. Now take mustard oil in a kadhai or any broad pan, fry them (in batches) till crisp. Serve immediately or it will loose it crispness. Enjoy it with dal rice or munch it just like that.
NOTES:
I use mustard oil for frying. You can use oil of your choice.
Not mentioning the quantity of ingredients as depends on how much bhindi you are using. Use enough besan to coat the bhindis well.
I removed a portion for Rahyl and added red chilli powder to our portion.
Please do share a picture if you try this out. You can connect with me on Facebook or Instagram.
