Kurkuri Karela and Kurkuri Bhindi

Name: Kurkuri Karela and Kurkuri Bhindi
Cuisine: Indian
Ingredients: 400 gms Bhindi or Karela (whatever you want to make); 3 tbsp Rice flour; 3 tbsp Besan/gram flour; 2 tbsp Cornflour (white one); 1 tsp Aamchur(dry mango) Powder; 1 tsp Kashmiri Chilli powder; 1 tsp Coriander powder; 1 tsp Cumin powder; to taste Salt; as needed Water; as needed Oil for frying; to taste Rock salt or Chaat masala (optional)

Jibita Khanna @Jibitakhanna

#2020fav
In order to prevent the karela /bittergourd and Bhendi/ okra getting spoilt and wasted during Lockdown period (because sometimes my husband used to go to the market and get lots of bittergourd and okra , his favourite vegetable...and we could not finish in one go and there was no space in fridge too to store), so this was the best way to cook them and store and have it slowly....once I made we enjoyed for almost a month.

Jibita Khanna @Jibitakhanna

Saved

Ingredients

400 gmsBhindi or Karela (whatever you want to make)
3 tbspRice flour
3 tbspBesan/gram flour
2 tbspCornflour (white one)
1 tspAamchur(dry mango) Powder
1 tspKashmiri Chilli powder
1 tspCoriander powder
1 tspCumin powder
to taste Salt
as neededWater
For deep frying
as neededOil for frying
For seasoning
to taste Rock salt or Chaat masala (optional)

Saved

Steps

1

Clean and wash the Bhendi/Karela (drain off excess water), then if its Bhendi thin slice into 5 to 6 pieces lengthwise and if it's Karela thin slice it into roundels....keep in a bowl big enough to comfortably mix all ingredients.
2

Now add all other ingredients and mix and add water as required, if needed so that everything sticks to the Bhendi and Karela(as in the pic) but do not make it into batter.
3

Meanwhile heat oil in a kadai once oil gets hot in the kadai, lower the flame and in quick action add in the Bhendi strips or Karela roundels one by one (do not overcrowd the kadai) and fry in low medium flame till they are crispy and golden in colour. Keep it on a kitchen tissue paper to absorb excess oil. Once cooled, sprinkle with black rock salt or chaat masala. It nearly takes 1 hour to fry 400 gms of Karela or Bhendi. You can eat it fresh or store and relish afterwards.

Saved

Cooksnaps

Saved

Jibita Khanna @Jibitakhanna

on January 04, 2021 15:20

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.