This evening I made kurkuri bhindi (crispy okra) in a very different way that I have known so far.
Inspired by http://aahaaram.wordpress.com/2014/07/31/kurkuri-bhindi-spicy-crispy-okra-low-oil/, it was indeed quite tasty and tangy but I must admit I used a little more oil that was mentioned in the recipe.
Even then, the dish was a hit and received a thumbs up from everybody who had dinner tonight.
The recipe is reproduced here but the picture on this blog is what I created.
Ingredients: Bhindi or Okra – 250 gms; Besan (gram flour) 3 tbsp; Red Chilli Powder – 1 tsp; Amchur (dry mango) Powder – 1/2 tsp; Turmeric – 1/2 tsp; Chat Masala – 1 tsp; Salt – To Taste; Oil – 2 to 3 tbsp
Method: Cut the ends of the bhindi. Cut each bhindi in half along the length. Cut each half into thin long strips.Set aside. Combine besan, chilli powder, amchur powder, turmeric, and salt. Mix well. Add the bhindi strips and mix till the bhindi strips are coated in the besan-spice mix. Set aside for 10 mins. In a wide saucepan, heat 1 tbsp oil. Swirl the saucepan around so that the surface is evenly coated with oil. Spread half the bhindi strips evenly across the surface. Over low to medium heat, let the bhindi strips saute in the oil. Keep turning the bhindi strips over every few minutes so that they are evenly fried and are crisp. Remove the fried bhindi strips onto a platter and let cool slightly. Repeat the process with the remaining bhindi strips. Sprinkle some chat masala on the kurkuri bhindi. Mix well. Serve immediately or store the kurkuri bhindi in an air-tight container till you are ready to eat them.