Bhindi: Indian cuisine

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Bhindi: Indian cuisine

Arunoday’s fried bhindi

The Times of India

Arunoday’s fried bhindi

Arunoday's fried bhindi


Okra (bhindi): ½ kg, Bengal gram flour (besan): 100 gm, Turmeric powder: ½ tsp, Red chilli powder: 1 tsp, Carom seeds (ajwain): 4 tsp, Chaat masala, Salt to taste, Juice of 1 lime, Vegetable / canola / sunflower cooking oil for deep frying and fresh mint leaves and juliennes of ginger for garnishing Method

Wash the okra and then dry thoroughly. If this is not done, the okra will be sticky and slimy when cut in the next step. Remove the top stem of each okra and then slit diagonally into thin slices. Heat the cooking oil on a medium flame.

Do not heat the oil too much as okra burns quickly when deep fried. Put the okra in a large mixing bowl and sprinkle all the other dry ingredients on it. Season with salt just before frying or else the okra will release water and become soggy.

Deep fry the okra a little at a time, until crisp and drain on paper towels. Garnish with lime juice, fresh mint and juliennes of ginger.

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