Bhindi fry (crispy mangalore style lady's fingers fry) Recipe

Cooking Directions

• STEP 1.Wash and dry the okra thoroughly, then trim the ends and cut them into thin slices.
• STEP 2.In a bowl, combine the sliced okra with spices like turmeric, red chili powder, coriander powder, and salt. Mix well to coat the okra evenly.
• STEP 3.Heat oil in a pan or kadai over medium heat. Once the oil is hot, add the coated okra slices and fry them until they turn crispy and golden brown.
• STEP 4.Remove the fried okra from the pan and place them on a paper towel to absorb excess oil.
• STEP 5.Serve the crispy bhindi fry hot as a side dish or a snack. It can be enjoyed with rice, roti, or as a standalone appetizer.

Cooking Tips

• Make sure to dry the okra completely before slicing to avoid any sliminess.
• Adjust the spice levels according to your preference.
• Fry the okra in small batches to ensure even cooking and crispiness.
• For extra crunch, you can add a tablespoon of rice flour or cornflour to the spice mix.
• Serve the bhindi fry immediately to retain its crispiness.

Storage and Serving

• Leftover bhindi fry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the fried okra in a preheated oven or on a stovetop to regain its crispiness.
• Serve the reheated bhindi fry as a side dish or use it as a topping for salads or sandwiches.