Fried Bhindi/Okra is an unconventional preparation. It’s more like a poakori and less like a side vegetable. If you want to serve it with the main meal, serve it with hot dal and rice otherwise it’s perfect as a snack.
|Preparation time:||30 minutes|
|Fresh Okra||1/2 lb|
|Besan (checkpea flour)||1 cup|
|Vegetable Oil||To fry|
|Crushed Saunf (fennel seeds)||1/2 tsp|
|Cumin Powder||1/2 tsp|
|Turmeric Powder (haldi)||1/2 tsp|
|Red Chilli Powder||1 tsp|
|Coriander Powder||1 tsp|
|Dried Mango Powder||1 tsp|
|Chaat Masala||1 tsp|
|Garam Masala||1/2 tsp|
- Wash okra and let it dry.
- Cut off the head and the tail. Slit the okra lengthwise in 4 pieces.
- Add all the spices to cut okra.
- Add besan and mix well. Besan will stick to okra along with spices. If not, sprinkle a bit of water so that the besan and spices get stuck to okra pieces.
- Heat the oil. Drop a pea sized besan in oil. If it settles down, the oil is not hot enough. If besan becomes brown immediately, the oil is too hot.
- Drop a few pieces of okra in oil and fry on medium heat till the okra is golden brown and crisp.
- Drain on paper towel. Fried Bhindi/Okra is ready.
- Serve it hot as a snack.
- While washing okra, just make sure to drain it well because otherwise it becomes slippery and difficult to cut.
- Always use fresh okra for this preparation and not the frozen ones.