Tuesday, February 01, 2011

Crispy Bhindi Recipe

Crispy Bhindi or Crispy Okra

Crispy Bhindi or Crispy Okra is a great way to enjoy okra with some hot rice and your favorite Daal or lentil dish. Bhindi or okra is a nutritious vegetable that is low in cholesterol, sodium and saturated fat and high in dietary fiber, vitamin A, vitamin C, vitamin B6 and many other nutrients. However, because of its bland taste, there are some individuals who are not very fond of eating it. Through making this Crispy Bhindi recipe, you should be able to create a dish that would not only satisfy vegetarians and okra-lovers but also meat-lovers who want to have something different and healthy.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 3 to 4

500 grams of bhindi of okra
1/2 cup of besan or gram flour
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon carom seeds or ajwain
4 tablespoon chaat masala
Juice of 1 lime
Salt to taste
Vegetable, sunflower or canola oil for deep frying

1. Wash and dry the bhindi or okra. Remove the ends of each okra and slice into four portions, lengthwise. Set aside.
2. Using a deep pan, heat the oil over medium heat. Make sure that you would not be heating the oil too much as okra can get quickly burnt when deep fried.
3. Place the okra in a mixing bowl and sprinkle with all the dry ingredients. Make sure that you would be seasoning with salt just before you fry or else the okra might release water and get soggy.
4. Deep fry the okra. Be sure to fry a small number of okra at a time. When they are crisp, remove from the oil and drain using paper towels.
5. Before serving, squeeze some lime juice on top of the okras.
6. Serve with hot rice and your favorite lentil dish.

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