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Bhindi Kurkuri
Bhindi Kurkuri

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We hope you got insight from reading it, now let’s go back to bhindi kurkuri recipe. You can have bhindi kurkuri using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Bhindi Kurkuri:
  1. Get 250 gm bhindi/lady’s finger/okra
  2. You need 1 teaspoon coriander powder
  3. Use 1/2 teaspoon red chilli powder
  4. Use 1 teaspoon Kashmiri chilli powder (for the colour)
  5. Get 1/4 teaspoon turmeric powder
  6. Take 1 teaspoon cumin powder
  7. Use 1/2 teaspoon chaat masala powder
  8. You need 1/4 teaspoon hing/asafetida
  9. You need to taste Salt
  10. Get 2-4 tablespoons besan/chickpea flour
  11. Use 2-3 tablespoons rice flour
  12. Use to taste Salt
  13. Use as needed Few curry leaves
  14. Use as needed Oil for deep frying
Instructions to make Bhindi Kurkuri:
  1. Wash bhindi/okra thoroughly, dry them as much as possible (with a kitchen towel or leave in a colander for about 30 minutes) and trim the edges. - Slice vertically into thin strips. If they are long, cut into two horizontally and then slit into long strips. - Place strips of bhindi into a large mixing bowl.
  2. Now, sprinkle all the spices, salt, 2 tablespoons of besan and 2 tablespoons of rice flour over the vegetable.
  3. Gently mix with a spoon or clean hands to coat it evenly. - Make sure the okra is evenly coated with the spices, besan and rice flour. - If needed, sprinkle a few drops of water and add more besan or rice flour. Adding water may make the mixture a beat sticky, but helps in adhering the masala paste to the vegetable.
  4. Do a taste test and add more spices if needed. - Heat oil for deep frying in a kadai or deep saucepan. - Deep fry the coated bhindi in batches. Try to separate the clumps of bhindi as much as possible. Do not overcrowd the pan.
  5. Deep fry until crisp and golden brown on medium high heat; once the okra is cooked, you will notice that the oil bubbles will start to subside. - Remove and place on absorbent paper to soak the excess oil. - Deep fry curry leaves for a few seconds until crisp. - Serve hot, spicy, crispy, golden brown bhindis garnished with fried curry leaves
  6. You can enjoy them as a tea time snack or even with rice and dhal.
  7. Adjust the spices according to your taste. - Do not overcrowd the pan while frying. - For additional punch, sprinkle more chaat masala or add a squeeze of lime, before serving. - Make sure the okra is not too wet before adding the spices or they will turn slimy and sticky.

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