Kurkuri Bhindi (Crispy Okra)

Crispy Okra or as we call it in our home: Kurkuri Bhindi, is always a welcome dish. It is a versatile number on the table! Use it as a starter or as an aside at dinner or perk up a simple rice and dal meal with some crunch. At times it becomes a main vegetable dish with a dalia khichdi for me...need I say more? Oh yes, it is another easy dish to make.

Ingredients:

Okra.............................................................1/2 kg or as required
Red chilli pwdr............................................1 tsp or more acc to taste
Coriander pwdr..........................................2 n 1/2 level tsps, or acc to amt of okra used
Aamchoor pwdr (dry mango pwdr)............1n 1/2 level tsps, or acc to amt of okra used
Besan (chick pea flour)...............................abt 2 tbsps
Corn starch.................................................2 tsps
Salt to taste
Chaat masala (optional)..............................................sprinkle over fried bhindi
Oil to fry

Wash the okra and pat dry with a kitchen towel. Snip off the tops and tips of the okra and quarter by slitting right down the length to make four pieces. Add all the items from red chilli to salt and mix well with your hands. Keep aside for about 15-20 minutes. If you have to keep it longer keep it in the fridge until you need to fry them.

Heat olive oil in a kadhai (wok) and drop in the okra in lots. Do not over crowd the pan. Lower to medium if you are using a light pan, if it's a heavy bottom one then you need not lower the heat.Turn the vegetable around in the oil to fry evenly all round. When it becomes a nice rich golden brown take out and drain on absorbent kitchen paper towels. Allow to stand for a couple of minutes to crisp out. Sprinkle a bit of chaat masala. Serve.

Note: Fry the okra a few minutes before you have to serve.

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