Mar 28, 2013

Bhindi Kurkuri

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.

No comments: