After watching the recipe Kurkuri bhindi in a cookery show in a Malayalam TV channel. I decided to give it a try. Usually, at home, I make Sambar, stir-fry,moru curry or pachadi with Lady’s finger. Rarely I go for deep fry. I used to fry the Lady’s finger fully making slits, then stuff them or Marinate them with some spices. This kurkuri bhindi recipe was quite different from the fry I make. Here Lady’s finger is mixed with gram flour, rice flour, some spice powder and deep fried Crispy. When I made this for the first time I cut the Lady’s finger horizontally into two pieces and mix it with the other ingredients and fried it. The masala didn’t get stuck well with it. The taste was good but it was not crisp. Then onwards I started making this fry by cutting them vertically thin slices then it came out crisp. Another important thing is that the oil should be hot. I usually make this dish along with Rice and dal.
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Let us see how to make this kurkuri bhindi.
Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 3
- Lady’s finger – 200g
- Salt to taste
- Amchur powder – 1 tsp
- Red chilli powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Cumin powder – 1/2 tsp
- Rice flour – 1 tbsp
- Gram flour – 2 tbsp
- Oil for frying
1.Wash and pat dry the Lady’s fingers completely . Cut the both ends of the Lady’s finger and slice them vertically into thin strips as shown in the picture.
2.Take the cut Lady’s finger in a mixing bowl. To it add salt. Add amchur powder, chilli powder, Cumin powder, Turmeric powder.Then add rice flour and gram flour. Mix them gently well with the hands and don’t squeeze them so that the Lady’s finger gets coated well with the masala.
3. Heat oil in a kadai or deep fry pan. The oil should be hot to get Crispy Lady’s finger . Deep fry the Lady’s finger in it till they get golden and crisp. Don’t over crowd them. Fry them in batches. After frying place them in a plate lined with tissue. Remove the excess oil with the tissue paper.
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