Bhindi Kurkure can be enjoyed as a snack or as an accompaniment. Thin slivers of Okra sprinkled with spices and deep fried to a crisp are amazingly delicious and crunchy!
- 250 gms Bhindi/Okra
- 1 tbsp chilly powder
- 1/4 tsp Haldi /Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Jeera /Cumin powder
- 1/2 tsp Hing/asafoetida (Optional)
- Juice of half a Lemon
- 2 tbsps Besan/ Chickpea flour
- 2 tbsps Rice flour
- 1 tbsp finely chopped Coriander leaves
- 1 sprig of curry leaves
- Oil for frying the Okra.
Wash and thoroughly pat dry the Okra. Snip off both ends. Slice it in the centre vertically into two. Remove the seeds and slice the Okra into long strips. Tip it into a bowl. Drop in the Lemon juice and mix well. This prevents stickiness. Sprinkle the Chilly, Turmeric, Coriander and Cumin powders. Tip in the Asafoetida and the chopped coriander leaves. Mix thoroughly. Add the Besan and Rice flour and see to it that the Okra strips are coated well. Keep aside for a couple of minutes. Divide into three to four portions. Meanwhile heat oil in a pan. When the oil is hot, add salt to one portion of the Okra, mix and sprinkle it into the hot oil. Fry on a high flame till it turns golden yellow and then lower heat and fry till crisp. Finish off similarly with the remaining portions of the Okra. Deep fry the curry leaves, gently crush them with your fingers and mix them well with the fried Okra. Drain on a Paper towel and serve hot.
Note: The salt is added to the Okra and spice mixture just before frying to prevent it from releasing water.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.