Kurkuri Bhindi (Indian Fried Okra)
User Reviews
4.7
Kurkuri Bhindi (Indian Fried Okra)
Description
This Kurkuri Bhindi recipe involves slicing fresh okra into thin pieces and coating them with a mixture of aromatic Indian spices including turmeric, red chili powder, coriander, cumin, garam masala, dry mango powder, and chaat masala. Gram flour is added to the spice mix to help develop a crisp crust during frying or baking. The okra is marinated in this mixture for up to an hour, allowing the spices to permeate the pieces.
The preparation method calls for frying the okra in batches in hot oil or baking after brushing oil on the surface, which yields a crispy texture contrasting the tender interior of the vegetable. The spices provide varying layers of mild heat, tanginess from amchur, and savory notes, while the gram flour contributes to the distinctive crunch or "kurkuri" texture. Careful drying of the okra before cooking helps avoid sliminess.
This dish can be served as a snack or as a side to Indian meals. It works well for those wanting a fry-style vegetable with pronounced aromatic spices and crispiness. Adjusting the quantity of chili powder can tailor the heat to taste, and baking offers a less oily alternative. Fresh, young okra pods are recommended for best texture.
The notes suggest monitoring baking times closely since ovens vary and adding rice flour can further enhance crispness. The recipe as given makes approximately four servings and pairs well with lunch or dinner as a flavorful fried vegetable. Consuming while warm keeps the texture optimal.
Ingredients
- 500 grams okra (bhindi or lady finger)
- ½ teaspoon turmeric powder (ground turmeric)
- 1 teaspoon red chili powder or paprika
- 1 teaspoon coriander powder (ground coriander)
- 1 teaspoon cumin powder (ground cumin)
- 1 teaspoon garam masala
- 1 teaspoon dry mango powder (amchur powder)
- 1 teaspoon chaat masala
- ½ cup gram flour (besan) or swap with chickpea flour
- salt - add as required
- 10 tablespoons neutral cooking oil or add as required, for frying the bhindi in batches, generic cooking oil
Instructions
Preparation
- Rinse the okra or bhindi in water for 3 to 4 times. Wipe them completely dry with a kitchen napkin. Trim off the crown and the base tip.
- Slice each okra vertically into 4 pieces.
- If you have small sized okra, then slice into 2 pieces. Take all your sliced okra in a big plate or a big bowl.
- Now sprinkle all the spice powders one by one on the sliced okra. Season with salt according to taste.
- With a spoon or spatula, gently mix the spice powders with the okra.
- Sprinkle the besan on the okra.
- Again, gently mix the besan with the okra. The besan and the seasonings must evenly coat the okra slices.
- Marinate the okra in this mixture for 20 to 30 minutes. You could also keep it for an hour.
Making Kurkuri Bhindi
- In your kadai (wok) or a frying pan, heat 2 to 3 tablespoons oil.
- Add a batch of marinated okra and fry. You can fry in three to four batches depending on the size of kadai. Add more oil if required while frying okra.
- Fry the okra till golden brown and crisp on a medium heat.
- Take care and keep on turning the okra so that they get fried evenly. If the oil becomes too hot, you could lower the heat and fry.
- Keep the fried okra on a crumpled kitchen tissue so that the extra oil gets drained.
- For the next batch again add 2 to 3 tablespoons oil or as required in the pan. Let the oil become medium hot and then add the marinated bhindi. For each batch add 2 to 3 tablespoons oil or as required while frying.
- Serve bhindi kurkuri directly as they are or if you want you could garnish okra with coriander leaves, julienned ginger or sliced green chilis.
- If you like you could also sprinkle some lime or lemon juice on top of the crispy okra. you could also sprinkle some black salt (kala namak) or chaat masala on the crispy fried okra.
- Enjoy the Kurkuri Bhindi as is or pair with roti and a bowl of curd or yogurt.
Notes
- Ensure okra is dried completely to minimize sliminess before marination.
- Marinate the okra for at least 20 minutes for better spice absorption, up to one hour if time allows.
- Baking requires brushing oil on the okra and watching carefully, as oven times can vary.
- Add a tablespoon of oil to the marinade to help crispness during baking.
- To increase crunchiness, consider mixing rice flour with gram flour.
- Use fresh, tender okra pods and avoid mature, fibrous ones for best results.
- Recipe serves about four; scale quantities up or down accordingly.
- Consume shortly after cooking for optimal crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 27g | 135% |
| Sodium | 610mg | 25% |
| Potassium | 532mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1056IU | 21% |
| Vitamin B1 (Thiamine) | 0.3mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 0.4mg | |
| Vitamin C | 29mg | 32% |
| Vitamin E | 14mg | |
| Vitamin K | 43µg | |
| Calcium | 120mg | 12% |
| Vitamin B9 (Folate) | 141µg | |
| Iron | 2mg | 11% |
| Magnesium | 101mg | 25% |
| Phosphorus | 131mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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