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There are two types of people – one who hate bhindi or okra and others who are absolutely in love with it. If you’re among the second kind of people, then this article is for you. Apart from the classic bhindi sabzi, there are several other recipes which you can widely enjoy.
Kurkuri bhindi is one of the varieties that is enjoyed by the Indians. This crispy version of the vegetable has a huge fan base ranging from all age groups. Bhindi lovers crave the dish every now and then. The beloved Indian dish is cherished owing to its taste and texture. Although eating out is convenient, nothing can beat Kurkuri bhindi made at home. Whether eaten as snack, side dish or main course, making fresh batch of crispy Kurkuri bhindi at home helps you to have better control of the ingredients and make changes in the recipe as and when needed. If you’re a beginner and preparing Kurkuri bhindi for the first time, here are some essential tips you need to follow. Take a look.
- Choose The Right Bhindi
The first step to achieve the perfect crispy Kurkuri bhindi is by choosing the right bhindi. Opt for young, tender bhindi that are small to medium in size. It is advisable to avoid large overripe okra, as they tend to be tough and fibrous, resulting in a less desirable texture. Keep in mind that freshness is the key, thus, choose bhindi that are firm and vibrant green i colour without the presence of any blemishes or soft spots.
- Properly Prepare The Bhindi
After you have chosen the freshest bhindi, it is essential to prepare it correctly. Wash the okra under cold running tap water to remove any dirt or debris. Pat t dry with a clean kitchen towel and make sure there’s no excess moisture. Excess moisture can hinder the crisping process. Cut the top and the bottom of the okra pods and slice them lengthwise into thin strips or rounds, depending upon what you prefer.
- Coat With Spiced Flour Mixture
To achieve the desired crispiness of the Kurkuri bhindi lies in the coating. Prepare spiced flour mixture by combining besa, rice flour, cornstarch and a whole lot of spices like turmeric, cumin, coriander, chilli powder and garam masala, Season the spiced flour mixture with salt to taste. Toss the sliced bhindi into the flour mixture and coat the well.
- Allow Resting Time
After you have coated the bhindi in the spiced flour mixture, allow them to rest for about 10-15 minutes. The resting period will ensure that the coating sticks to the bhindi well which will help to create a crispier texture when fried. Besides, during the resting time, you’ll find that the coating turns moist as it absorbs moisture from the bhindi. This is normal and will contribute to the crispness of the final dish.
- Fry In Hot Oil
When it comes to frying Kurkuri Bhindi, you need to take care of the perfect oil temperature. Heat oil in a deep, frying pan or kadhai and heat oil until it reaches the proper frying temperature. To test if the oil is hot enough, drop a small piece of coated okra into it. If it sizzles and rises to the surface immediately, the oil is ready for frying. Fry the coated bhindi in small batches, ensuring not to overcrowd the pan which can make the bhindi soggy. Fry the bhindi until golden brown and crispy, stirring them occasionally.
- Drain Excess Oil And Serve Hot
After you have fried the bhindi into crispy and golden brown, remove it from oil using slotted spoon or wire mesh skimmer and transfer it to a plate lined with paper towel. The paper towel will soak the excess oil from the Kurkuri bhindi. Serve the dish immediately by sprinkling chaat masala or lemon juice for added flavour.
