Forget everything you think you know about slimy, overcooked okra. This recipe unlocks the secret to achieving perfectly crispy, flavorful bhindi – a delightful transformation that will convert even the most skeptical okra-avoider. We're talking about a crunchy exterior giving way to a tender, juicy interior, seasoned to perfection with a blend of spices that elevates this humble vegetable to a culinary star. Prepare to experience okra in a whole new light, a crispy delight that's perfect as a side dish, appetizer, or even a unique snack.
This recipe focuses on simple techniques that anyone can master, guaranteeing delicious results every time. No special equipment is needed, just readily available ingredients and a willingness to embrace the magic of perfectly crispy okra. To discover the step-by-step process and unlock the secrets to this incredibly crunchy bhindi, let's dive into the detailed instructions below.
Tools Needed
- Bowl
- Cotton cloth
- Knife
- Sieve
- Frying pan
Ingredients
- Fresh young okra: 500g
- Cornflour: 3 tablespoons
- Lentil flour: 2 tablespoons
- Turmeric powder: 1/2 teaspoon
- Kashmiri red chili powder: 1 teaspoon
- Coriander powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Amchur powder: 1/2 teaspoon
- Red chili powder: to taste
- Salt: to taste
- Water: a little
- Oil
Step-by-Step Instructions
Step 1. Prepare the Okra and Dry Spice Mixture
- Wash the okra thoroughly with 3-4 changes of water. Wipe clean with a cotton cloth. Chop each okra into four parts and remove the seeds.
- In a bowl, mix together cornflour, lentil flour, turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, amchur powder, red chili powder, and salt.
- Sieve the masala to remove any lumps. Add a little water to help the masala stick to the okra.
Step 2. Coat and Fry the Okra
- Heat oil in a pan over medium heat. Add okra in batches, ensuring not to overcrowd the pan.
- Fry the okra for 1-2 minutes on each side, avoiding flipping too early to prevent spices from falling off.
- Fry until crispy and crunchy.
Step 3. Drain Excess Oil
- Remove the fried okra and place it in a sieve to drain excess oil.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Removing the seeds helps the okra become crispy.
- Don't overcrowd the pan when frying. Fry in batches.
- Avoid flipping the okra too soon to prevent the spices from falling off.
Nutrition
- N/A
FAQs
1. Why does my okra always get slimy?
Slimy okra is usually caused by not drying it properly before cooking. Make sure to thoroughly pat your okra dry with paper towels after washing and slicing.
2. Can I use frozen okra for this recipe?
While fresh okra is best, you can use frozen. Make sure to thaw it completely and pat it very dry before proceeding with the recipe. You might need to adjust the cooking time slightly.
3. What can I do if my okra isn't crispy enough?
Ensure your okra is completely dry before coating and frying. Increase the cooking temperature slightly (but monitor carefully to avoid burning) and don't overcrowd the pan; this lowers the oil temperature.
With this recipe, you've unlocked the secret to achieving perfectly crispy okra every time. Enjoy this delicious and surprisingly addictive side dish, appetizer, or snack, impressing your friends and family with your culinary prowess. Now go forth and conquer the world of crunchy bhindi!