Crispy Crunchy Bhindi
by , Published: June 22, 2013
Crunchy, Garlicky, crispy and tasty, it makes an ideal Gujarati lunch. Bhindi (ભીંડો) also called okra or ladies finger has acquired an exotic image in the west, but in fact this is one of the most commonly consumed vegetables in India. Gujaratis and Punjabis love their bhindi and eat it in every for, fried curries and stuffed. Here this delicious vegetable has been fried, making it crisp and crunchy and then blended in a semi dry masala before serving. Serve sukhi bhindi with any dal and rice.
Prep time:
Cook time:
Total time:
Yield: Serves 4
Ingredients:
3 cup ladies finger,
2 potato,
oil, as required
1 tsp chilli powder
1/2 tsp turmeric powder
2 tbsp coriander powder
2 tsp Garlic chutney
salt, to taste
coriander leaves, for garnishing
Method :
1. Cut Bhindi and Potato in small pieces.
2. Heat the oil in a kadhai on a high flame and deep-fry potatoes in it for 3-4 minutes. Drain on absorbent paper and keep aside.
3. Heat 3 tbsp of oil in a kadhai, add the garlic chutney and sauté for 1 minute (If chutney is fried too much, it will result into sour taste. So dont fry too much).
4. Add turmeric powder and Bhindi. Let Bhindi cook until light brown and crispy. (Do not cover or touch spoon/spectula till bhindi is cooked.)
5. Add fried potatoes and all masalas. Cook for another 2-3 minutes.
6. Garnish it with Fresh Coriander leaves and Serve Hot with Dal and Chapathis.
2. Heat the oil in a kadhai on a high flame and deep-fry potatoes in it for 3-4 minutes. Drain on absorbent paper and keep aside.
3. Heat 3 tbsp of oil in a kadhai, add the garlic chutney and sauté for 1 minute (If chutney is fried too much, it will result into sour taste. So dont fry too much).
4. Add turmeric powder and Bhindi. Let Bhindi cook until light brown and crispy. (Do not cover or touch spoon/spectula till bhindi is cooked.)
5. Add fried potatoes and all masalas. Cook for another 2-3 minutes.
6. Garnish it with Fresh Coriander leaves and Serve Hot with Dal and Chapathis.
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