Kurkuri Bhindi or Crispy Bhindy Fry is a delicious version of bhindi made famous by restaurants, and a pleasant variation of bhindi masala. Kurkuri means crispy, and bhindi, that is okra / ladiesfinger, is exactly what it means literally, crispy okra, deep fried, and served sprinkled with chaat masala. It goes brilliantly well with dal and chawal, or just as a snack / appetiser.
I was first introduced to this brilliant dish in a restaurant in Bangalore, called Imli, when my dear friend Pallo from Thou Shalt Cook ordered it on out first eatout together. I was dumb i didn’t even know what a kurkuri bhindi is, and couldn’t really understand her excitement then. But when the order came, i was thrilled, crispy bhindi, i was missing something so cool all this while.
The best part is, though its a little fancy to look at, its super easy to prepare. The only work is to deseed the bhindi, and then the rest gets done in minutes. Best for a house party snack, if everything is prepared, and you have a help to quickly fry and pass around.
- 250 gm bhindi
- 1 tsp salt
- 1/4 tsp turmeric / haldi powder
- 1 tsp coriander / dhania powder
- 1/2 tsp roasted cumin / jeera powder
- 1/2 tsp red chilli powder
- 1/2 tsp mango powder / amchoor
- 2 tbsp gram flour / besan
- 1 tbsp rice flour
- 2 cups oil for deep frying.
- Chat masala for garnish.
- Wash and pat dry the bhindi with a clean kitchen towel, and cut off the tops and bottom.
- Cut the bhindis vertically into thin slices. With the help of your fingers, pull the seeds out from one corner, and you will see it peels out of the bhindi as a string very easily.
- Sprinkle all the spices and mix it well. Bhindi should be well coated with the spices. Set it aside for 10 minutes, till it starts sweating.
- Sprinkle besan and rice flour over these bhinidis, and mix slowly with lose fingers, lightly rubbing them until bhindis are coated completely.
- Heat the oil in frying pan over high heat, till it starts fuming, bring the heat down to medium, and then start frying after 2-3 minutes.
- Fry the bhindis in batches of handfuls, so that they are not over crowded. Fry them till they are golden brown till about 4-5 minutes. Place them on paper towels to absorb the excess oil.
- Sprinkle some chat masala over the Kurkuri bhindi, it is ready to be served.
- Don’t worry if you cannot remove all seeds, try to get thin younger bhindis, and still you will be good, the seeds make the bhindis slimy, hence removing them adds to the cripiness.
- These taste best as a snack or with hot steaming rise and homely dal.