Kurkuri Okra Fry | Crispy Bhindi | Bhindi Kurkuri Recipe with step by step photos.

Ladyfinger is a common vegetable in Indian homes. With this simple yet elegant vegetable, we may make a wide range of snacks and side dishes. Today, I'm going to show you how to make karari bhindi, a crispy and delicious north Indian dish made with ladyfingers or okra. The tender ladyfinger is first marinated in a gram flour and spice mixture before being deep-fried till crisp and crunchy. It's a vegetarian side dish from north India that is quite simple to make and is highly well-liked. It's also a good evening snack for our kids. Let's discuss how to prepare kurkuri bhindi in the sections that follow.

About this Kurkuri Bhindi recipe

Okra pods, gram flour, and Indian spices are used to make the incredibly crisp, hot, and crunchy fries called kurkuri bhindi. Bhindi is the Hindi name for okra or lady finger, and the word kurkuri means crispy. Kurkuri bhindi, also known as karari bhindi, is made from tender ladyfinger pods. It is one of the tastiest side dishes that you can serve alongside any Indian main dish, such as chapati, rice, etc. It can also be eaten as an evening snack with green chutney or tomato ketchup.

Ladyfingers are not a novel vegetable to us due to its health benefits; in fact, we frequently consume them. I regularly prepare Vendakka Mezhukkupuratti and Vendakka Theeyal, two well-known Kerala ladyfinger delicacies, for lunch. However, selecting the right ladyfinger that is free of pesticides and pollutants is the best task we now have. In my hometown, my parents always grow ladyfingers in their kitchen garden. But since it isn't feasible in the city, we are compelled to buy our vegetables from the stores. These vegetables will frequently be subjected to pesticides and other potentially harmful elements. Make care to fully clean the lady finger just before using it.

The ideal okra to use for kurkure bhindi is tender, soft, and fresh. Before mariantion, the okra pods are first vertically split halfway down the middle. We conduct two types of marinating: one with spice powders, the other with gram flour and rice flour. The ladyfinger will have the right flavor from the first marination with spices, and the second marination will make it crispy and crunchy.

Pro tips for making kurkuri bhindi

The finest option for making kurkure bhindi, as we mentioned in the previous section, is fresh, soft ladyfingers. Due to the higher fiber content, mature ones will have a hard feel and won't be tasty to eat.
An essential step in its preparation is to wash the ladyfinger in freshwater and pat dry with a clean, dry cloth. Debris and pesticides adhered to the ladyfinger's surface must be thoroughly cleaned off, and pat drying will assist to lessen the veggie's unpleasant sliminess.
In order to lessen the bitterness of the okra, some people remove the seeds while cleaning it. In my opinion, it is an unnecessary step. I don't like to remove the seeds because we need to include them to acquire the natural flavor.
The marination process uses gram flour (kadalamavu/besan). Gram flour is used to not only coat the gram flour but also to absorb the liquids that leak from the ladyfingers after their initial marinade with spices. This delectable okra fries are given a lovely crispiness by the addition of rice flour.
Oil temperature is still another crucial factor. The oil will burn fast and leave behind an unpleasant bitterness if it is too heated. Verify that the oil is not too hot or cold. Ladyfingers will stick to each other and make a mess if the oil is not heated enough.

How To Make North Indian Kurkuri Bhindi

Kurkuri Okra Fry | Crispy Bhindi | Bhindi Kurkuri Recipe | How To Make Karari Bhindi

Batter fried ladyfinger

Preparation time: 10 minutes | Cooking time: 12 minutes | Total time: 22 minutes

Ingredients

250 gm ladyfinger (vendakka / bhindi)
3 tbsp gram flour (kadalamavu / besan)
1 tbsp rice flour (aripodi / chaval ka atta)
1/2 tsp red chili powder or to your tolerance (mulakupodi / lal mirch powder)
1/4 tsp carom seeds (ayamodakam / ajwain)
1/2 tsp cumin powder (jeerkam powder / jeera powder)
1/4 tsp dried mango powder ( unankkipodicha manga / amchoor)
Chat masala to serve
Salt to taste
Oil for frying

Kurkuri bhindi recipe with step by step photos

I used 250 grams of tender, fresh ladyfingers to make kurkuri bhindi. Before using a vegetable scrubber to clean the ladyfinger, first wash it in water. This procedure is required to get rid of pesticides and dirt that has become lodged on the ladyfinger's surface. After that, dry with a kitchen towel.
With a knife, trim both ends and cut the ladyfinger vertically downward and toward the middle. You are welcome to remove its seeds, but I won't be.
Add salt and the spice powders, such as chilly powder, cumin powder, amchoor, and slightly crushed carom seeds, to this.
Mix thoroughly and set aside for ten minutes.
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Put the gram flour and rice flour in after 10 minutes.
Check the consistency after thoroughly mixing. If it seems too wet, add additional gram flour and stir well. When the ladyfinger rests, some fluids will leak out, so you might need to use additional flour to get the coating just right.
Put the oka in the hot oil right away, one by one, and cook until the okra is crisp.
Transfer once finished. Add the chat masala, then serve right away.
Enjoy.