Kurkuri Bhindi

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kurkuri bhindi

Kurkuri Bhindi means crispy lady finger. It is also known as Bhindi fry. We normally make bhindi at home by cutting it horizontally into small pieces. Kurkuri bhindi is made by cutting it vertically and by removing all the seeds. It is deep fried so it gives a crunch in the mouth. Goes well with soft phulka or roti. It is served in many 5 star restaurant as one the main course dish. Lets look at my version of bhindi fry. Make sure to look at the video of this recipe given in the link below.

Preparation Time: 25 mins
Cooking time: 15 mins

Ingredients:
  • Ladyfinger(bhindi) - 500 grams
  • Red chilli powder - 2 teaspoon
  • Amchur(dry mango powder) - 1/4 teaspoon
  • Fennel seed powder(saunf powder) - 1 teaspoon
  • Black pepper powder - 1/4 teaspoon
  • Besan - 1/3 cup
  • Garam masala - a pinch
  • Salt to taste



Method:
  1. Wash bhindi well and remove the sides. 
  2. Cut them vertically into half and remove all or most of the seeds.
  3. Cut them into thin strips.
  4. Then add besan and all spices: red chilli powder, dry mango powder, fennel seed powder, black pepper powder, garam masala, asafoetida and salt. 
  5. Mix it well and let it rest for 5 minutes.
  6. In a deep pan, heat oil on high flame.
  7. Deep fry bhindi on high flame untill golden brown.
  8. Served best with soft phulka or roti.

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