KURKURI BHINDI / LADIES FINGER FRY RECIPE- A crunchy and spicy ladies finger recipe.I learnt that ,apart from the usual tasty poriyal and pulikuzhambu there is one more tasty recipe that can be made with ladies finger.
This recipe follows the second method.
This crunchy recipe can be a very good starter,a very tasty snack or a good side dish for rice.
Additional Information:
Before going to the recipe I would like to share some information about gram flour.I made bajjis with the gram flour that I bought very recently.Even while mixing the batter I was able to feel some sticky or colloidal dough.I felt some difference in the gram flour that I used.Also the taste of the bajji was not nice.So when I read about gram flour in Vahrehvah Chef's Site , it said the following "The variety of chickpea flour depends on the kind of chickpea used to ground. One can use either raw or roasted chickpeas. Roasted chickpea flour is more characterized; while raw flour has a slightly bitter taste."
I guess I had raw flour,so before adding gram flour in this recipe I just dry roasted and then added.
Here is the recipe of Kurkuri Bhindi
1.Wash ladies finger.Pat dry them using towel or kitchen tissue.
2.Remove the head and tail of ladies finger.
3.Slit the vegetable verically into two.If is too big then slit each pieces into thin strips again.Try to remove the seeds as much as possible.Because the seeds may splutter while deep frying.
4.In a bowl mix roasted gram flour (refer additional info above, to know why gram flour should be dry roasted in this recipe) along with rice flour, red chilli powder,coriander powder,garam masala powder, turmeric powder ,salt and lemon juice.
5.To this add the cut ladies finger.Mix well.Let it rest for 10 minutes.
6.Do not add any water.As there is salt added ladies finger releases its own juices and with that moisture, the spices get coated well.I read this information from here.Toss well so that the spices get coated well to the okra
7.Heat oil in a kadai.Test the heat by dropping a small ball of masala.If it raises immediately drop the okras gently.Reduce the heat to medium.Fry until they turn golden brown and crispy.Remove from oil,drain excess oil in tissue.
8.Repeat or the remaining okras as well.
9.Serve hot and crunchy bhindi along with tomato sauce.
10.Cook 'n' Enjoy
This recipe follows the second method.
This crunchy recipe can be a very good starter,a very tasty snack or a good side dish for rice.
Additional Information:
Before going to the recipe I would like to share some information about gram flour.I made bajjis with the gram flour that I bought very recently.Even while mixing the batter I was able to feel some sticky or colloidal dough.I felt some difference in the gram flour that I used.Also the taste of the bajji was not nice.So when I read about gram flour in Vahrehvah Chef's Site , it said the following "The variety of chickpea flour depends on the kind of chickpea used to ground. One can use either raw or roasted chickpeas. Roasted chickpea flour is more characterized; while raw flour has a slightly bitter taste."
I guess I had raw flour,so before adding gram flour in this recipe I just dry roasted and then added.
Here is the recipe of Kurkuri Bhindi
Ingredients
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Method:
2.Remove the head and tail of ladies finger.
3.Slit the vegetable verically into two.If is too big then slit each pieces into thin strips again.Try to remove the seeds as much as possible.Because the seeds may splutter while deep frying.
4.In a bowl mix roasted gram flour (refer additional info above, to know why gram flour should be dry roasted in this recipe) along with rice flour, red chilli powder,coriander powder,garam masala powder, turmeric powder ,salt and lemon juice.
5.To this add the cut ladies finger.Mix well.Let it rest for 10 minutes.
6.Do not add any water.As there is salt added ladies finger releases its own juices and with that moisture, the spices get coated well.I read this information from here.Toss well so that the spices get coated well to the okra
7.Heat oil in a kadai.Test the heat by dropping a small ball of masala.If it raises immediately drop the okras gently.Reduce the heat to medium.Fry until they turn golden brown and crispy.Remove from oil,drain excess oil in tissue.
8.Repeat or the remaining okras as well.
9.Serve hot and crunchy bhindi along with tomato sauce.
10.Cook 'n' Enjoy
Tip:
1.Buy tender okras.Bend the tip of the tail and it should break.This is to test the tender okras.
2.Take care while deep frying, as seeds may splutter.So remove as much seeds as possible.
3.Oil should be hot enough while dropping okras.If cooked in high flame they may get burnt.Cooking in low lame may absorb more oil.
1.Buy tender okras.Bend the tip of the tail and it should break.This is to test the tender okras.
2.Take care while deep frying, as seeds may splutter.So remove as much seeds as possible.
3.Oil should be hot enough while dropping okras.If cooked in high flame they may get burnt.Cooking in low lame may absorb more oil.
