Crispy Crunchy Bhindi
It’s simple, and it’s delicious, but what makes the recipe of this Kurkuri Bhindi extra special is the fact that I’ve used my homegrown ladyfingers to make this dish.
Completely organic, homegrown bhindi has a lovely flavour, and with monsoon just hitting, it only made sense to deep fry the Bhindi to make a lovely snack that I relished with chai.
Though if you want, you can even relish this like a sabji with chapati.
Try it out and if you do, then don’t forget to share a Cooksnap with me.
Crispy Crunchy Bhindi
It’s simple, and it’s delicious, but what makes the recipe of this Kurkuri Bhindi extra special is the fact that I’ve used my homegrown ladyfingers to make this dish.
Completely organic, homegrown bhindi has a lovely flavour, and with monsoon just hitting, it only made sense to deep fry the Bhindi to make a lovely snack that I relished with chai.
Though if you want, you can even relish this like a sabji with chapati.
Try it out and if you do, then don’t forget to share a Cooksnap with me.
Open in Cookpad AppSteps
- 1
I first foraged the bhindi from my homegrown plant. Then washed and cleaned them well.
- 2
Cut the Bhindi lengthways. If the seeds are too big, then remove the seeds too.
- 3
Place the chopped bhindi in a bowl.
- 4
Add besan, rice flour, salt, red chili powder, and turmeric. Then squeeze half a lemon juice.
- 5
Add just 2/3 tsps of water and mix everything with your hand. Allow for the Bhindi to be properly coated roughly.
- 6
Heat oil in a pan and drop the coated Bhindi in hot oil.
- 7
Once crisp, take out from the oil and place on a kitchen towel to get rid of excess oil.
- 8
Squeeze the juice of a lemon and serve immediately.
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