I first had Kurkuri Bhindi many, many years ago during a conference at the Taj Coromandel in Chennai. I instantly fell in love with this spicy, crispy okra dish. However, I never got around to trying it because I thought it used a lot of oil.
A couple of weeks ago, while I was in Vienna, I stayed with Kartik and Himani, and saw Himani make a delicious low calorie version of this dish.
This is Himani’s recipe that I am reproducing here. More importantly, it is her technique for achieving the same crispiness using very little oil. I love to eat Kurkuri Bhindi with Dal Fry and Jeera Rice or Moong Dal Khichadi. You can eat it it with roti as well, but that combination can feel a bit dry.
Time: 45 Mins
- Bhindi or Okra – 250 gms
- Besan – 3 tbsp
- Red Chilli Powder – 1 tsp
- Amchur Powder – 1/2 tsp
- Turmeric – 1/2 tsp
- Chat Masala – 1 tsp
- Salt – To Taste
- Oil – 2 to 3 tbsp
- Cut the ends of the bhindi.
- Cut each bhindi in half along the length.
- Cut each half into thin long strips.
- Set aside.
- Combine besan, chilli powder, amchur powder, turmeric, and salt.
- Mix well.
- Add the bhindi strips and mix till the bhindi strips are coated in the besan-spice mix.
- Set aside for 10 mins.
- In a wide saucepan (mine is 8″ in diameter), heat 1 tbsp oil.
- Swirl the saucepan around so that the surface is evenly coated with oil.
- Spread half the bhindi strips evenly across the surface.
- Over low to medium heat, let the bhindi strips saute in the oil.
- Keep turning the bhindi strips over every few minutes so that they are evenly fried and are crisp.
- Remove the fried bhindi strips onto a platter and let cool slightly.
- Repeat the process with the remaining bhindi strips.
- Sprinkle some chat masala on the kurkuri bhindi.
- Mix well.
- Serve immediately or store the kurkuri bhindi in an air-tight container till you are ready to eat them.
- I omitted the chat masala as I found that the amchur lent enough tanginess.
- Be careful about the amount of salt you use because amchur lends significant saltiness as well.