This is one of our favorite dishes.
Here are 3 reasons why you’ll enjoy:
- Flavorful Seasonings
Bhindi Fry is typically prepared with a variety of aromatic spices such as turmeric, cumin, coriander, and chili powder. These spices add depth and complexity to the dish, resulting in a rich and flavorful taste. - Crispy Texture
Bhindi Fry is known for its crispy texture. The okra is thinly sliced and shallow-fried until it turns golden brown and crunchy. This provides a delightful contrast to the soft interior, giving the dish a satisfying and enjoyable texture. - Nutty Okra Flavor
Okra itself has a unique flavor that is often described as nutty and slightly sweet. When cooked as a fry, the okra retains its natural taste while absorbing the flavors of the spices and seasonings. This combination of flavors creates a delicious and well-balanced dish.
The Recipe
Time to make: 30 Minutes
Ingredients
- 10 fresh Okra
- 1 Tsp Kashmiri red chili or chili powder
- ½ Tsp coriander powder
- ½ Tsp cumin powder
- ½ Tsp turmeric powder
- 1 ½ Tsp. Ground mango powder (amchur) or 1 Tsp. lemon juice
- ½ Tsp Salt
- 1 Tsp Garam masala
- 3 Tbs Besan (graham four)
- 2 Tsp canola oil 1Tsp chaat masala
Directions
- Wash and dry the okra, cut the top off and slice each okra lengthwise in two.
- In a bowl combine the dry ingredients, chili, coriander, cumin, turmeric, mango powder, salt and garam masala.
- Add besan and oil, mix gently and coat the masala well on the okra
- Heat the oil in a deep-frying pan.
- Add the okra keeping each separate.
- Fry until golden brown, remove and drain on a paper towel.
- Sprinkle the chaat masala and serve.