Bhindi Kurkuri (Crunchy Lady Fingers) Recipe

1. 1

   Snip off both ends of each bhindi, slice lengthwise into four slices.

2. 2

   Spread all sliced bhindis in a flat dish and sprinkle salt, chile pwdr, garam masala pwdr, amchur pwdr and chaat masala over them.

3. 3

   Mix well to coat the bhindi slices proportionately.

4. 4

   Sprinkle gram flour over the bhindi and mix lightly till proportionately coated, preferably without adding any water.

5. 5

   Divide the bhindi into two portions.

6. 6

   Heat oil in a kadai till it is smoking.

7. 7

   Fry one portion of the coated bhindi slices, separating each lightly with a fork.

8. 8

   Don't allow slices to stick to each other.

9. 9

   Remove from oil when both sides are crisp and brown in color.

10. 10

    Similarly fry the other portion.

11. 11

    Remove to a serving platter and serve warm.

12. 12

    Can be garnished with julienne ginger and slit green chiles.

* Per serving · 4 servings · Values may vary.

No additional tips available.