Crispy, crunchy thin slices of fried okra still remains my personal choice when served with Dal-Bhaat. Nothing fancy about it, very simple yet quick and easy stir fry to accompany Rice- Dal. You can cut them in lengthwise or even round thin shape. Basically okra are thinly cut and marinated with different dry spices and besan. Later deep fried into hot oil till golden.
Home grown, handpicked tender ladies finger is my favorite. It has an advantage of coming handy when one is pressed for time as it gets cooked in a jiffy. Do try other Okra Recipes like Crispy Okra With Yogurt, Pyaaji Bhindi or Stuffed Bhindi Fry (Bengali Style)
Ingredients:
250 gms Okra / Bhindi
1/4 cup Besan / Gram Flour
2 tbsp Cornflour
A pinch of Ajwain
Red chili powder
Amchoor powder
Chat masala
Turmeric
2 tsp oil
Salt to taste
Oil for Deep frying
Method:
Wash and dry the okra, trim head and tail of it. Cut them into thin round, cutting them thin ensures that not only it gets cooked faster but very crunchy too. In a mixing bowl put all spices {EXCEPT chat masala} and toss the cut okra pieces well with your clean hand or with a fork. Toss it again with besan, cornflour and 2 tsp oil. Cover and keep aside for 15 minutes.
Heat a pan with oil for deep frying the coated okras, when oil is hot enough, deep fry marinated okra in batches. Deep fry till golden brown and crisp. Drain out from oil and place them on a kitchen tissue. Do fry them in batches so that you don't cluster the pan. Sprinkle chat masala over the crispy bhindi. Serve them hot and crisp as a side dish with dal-chawal or just like that.
Tips:
- Always choose young and tender bhindis for this particular recipe as it gives crisper result.
- Serve the crispy fried bhindis immediately to enjoy the crunchiness.
- No need to add extra water to make the batter as moisture and slimy nater of bhindi works as a glue.
