Bhindi (okra) happens to be among my top five favourite vegetables! I can never ever tire of having this vegetable and I make it all the time. Unlike in India where bhindi is mostly a summer crop, in Tanzania it is available all year round. Lucky me :)
This is a lovely recipe for bhindi which I am sure everyone will love. Of course there is the fact that it is deep fried, and I totally understand that a lot of folks may have an issue with that. My thinking however is that it is perfectly fine once in a while! Right?? It is such an easy recipe too....all you need to do is cut the bhindi, sprinkle all the ingredients over it and fry. This super crispy, spicy bhindi is great to have with dal chawal ( rice and lentils) or even as a snack. To be honest, I helped myself to a few of these crunchy delights even before I served it. Verrrry hard to resist! Trust me!!
Ingredients:
250 gm bhindi (okra / ladies finger)
3 tbsp besan (gram flour)
1 tbsp rice flour
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1 tsp amchur powder (dried mango powder)
Salt to taste
Oil to fry
Method: Wash bhindi and dry it completely using a kitchen napkin or paper towel. Snip off top and tail and cut it lengthwise in two. If the bhindi are of a big size then first cut in half. Take a deep bowl or big platter and place bhindi in it. Sprinkle besan, rice flour, coriander powder, cumin powder, red chilly powder, turmeric powder, dried mango powder and salt over the bhindi. You may sprinkle a few drops of water in case the powders are not binding to the bhindi. Mix well and keep aside for 15 to 30 minutes.
Heat plenty of oil in a heavy bottom pan. Once the oil is medium hot, add bhindi in batches. Do not immediately start stirring, as it will loosen the spice mix from bhindi. Let it cook a little and become firm on one side before flipping to the other. When the bhindi turns golden and crispy, remove on to a plate and fry the next batch. Serve hot.
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