Bhindi fry is one of the most delicious dish that you can prepare from Bhindi.. I just love this dish & I can go on eating this… and I bet most of you who try this out or have had will agree with me,…. 🙂
Do not mistake this for the North Indian style of Bhindi Fry. This version of Bhindi fry is very Mangalorean. These are perfectly crispy on the outside and soft on the inside. My aunt used to deep fry drumsticks this way… Tried them with Lady’s Finger and they are yummy as well… If you are a fan of deep fried food.. you should definitely visit a Mangalorean home.. there variety of vegetables fried & the types of batter used to fry these, you will be awed..
Ingredients: (Serves 2) Preparation Time: 15 mins
Lady’s Finger – 250 gms
Rice Flour – 1.5 tbsp
Chili Powder – 1 tsp or more (based on your spice intake level)
Asafoetida – a pinch
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Turmeric Powder – a pinch
Salt to taste
Oil – to fry
Curry Leaves – a sprig
Wash the Lady’s finger and drain them dry. Cut each lady’s finger into not more than 3 pieces.
Mix Rice flour, asafoetida and all the powders along with the salt.
Mix this with the cut lady fingers. Make sure that the lady’s finger still have a bit of moisture so that this mixture gets coated on them.
Keep this aside for a while, at-least for an hour.
Heat oil in a fry pan. Make sure there is enough oil because we need to shallow fry the lady’s finger. Once the oil is hot add the curry leaves, fry for a few seconds. Next add the marinated lady’s finger and fry. Make sure that your flame is set to medium heat. Do not burn them.
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