Bhindi Kurkuri 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, chilli pwdr, garam masala pwdr, amchur pwdr and chaat masala over them.

3. 3

   Mix well to coat the bhindi slices proportionately.

4. 4

   Sprinkle gramflour over the bhindi and mix lightly until proportionately coated, preferably without adding any water.

5. 5

   Divide the bhindi into two portions.

6. 6

   Heat oil in a kadai until 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 colour.

10. 10

    Similarly fry the other portion.

11. 11

    Remove to a serving platter and serve warm.

12. 12

    Can be garnished with julienned ginger and slit green chillies.

13. 13

    NOTES : (Crunchy lady fingers)

* Per serving · 4 servings · Values may vary.

No additional tips available.