Bhindi Kurkuri - A deep fried dish, made of Okra / lady’s finger and spice powders. Goes well as a side dish with rice / rotis in Konkan cuisine.
Makes: ½ cup
12 bhindi (okra / lady’s fingers)
½ teaspoon salt
1 teaspoon lemon juice
1 tablespoon rice flour
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
2 pinches hing (asafoetida)
200 ml oil to deep fry
Wash bhindi and wipe with each bhindi with a kitchen towel. Cut bhindi into thin circles.
In a small bowl, mix bhindi circles with salt and lemon juice. Cover and keep aside for 15 minutes. Later mix it with rice flour, turmeric powder, red chilli powder and hing. Apply it evenly on bhindi pieces. Cover and keep aside for another 15 minutes.
Heat oil in a pan or karahi on medium heat. Deep fry marinated bhindi in 2 batches until crisp and golden brown on both the sides. Drain out from oil and place on kitchen towel / paper towel to absorb extra oil. Serve hot with rice and other accompaniments.