Kurkuri Bhindi (Crispy Okra)
One of my favorite vegetables. The trick is to cook it just right else sometimes for me it gets me in a sticky situation ;) This is one of my favorite recipes. Traditionally deep fried, this one takes in less oil yet flavorful!
Bhindi (Okra) washed and completely dried - 1 large bowl
Onion - 1 small or half of 1 medium onion
Oats and Flaxseed Powder - 3 tbsp
Rice Flour - 3 tbsp
Besan (Chickpea Flour) - 3 tbsp
Olive Oil - 3 tbsp
Water - 3 tbsp
Turmeric Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Hing (Asafoteida) - 3/4 tsp
Black Pepper - 1/2 tsp
Garam Masala - 1 tsp
Kasuri Methi (Dried Fenugreek Leaves) - 1 tsp
Salt - 1 tsp
Tamarind Paste - 1/2 tsp
Jaggery, powdered - 1 tsp
Slice Onion fine.
Slice the Bhindi into thin slices.
Add the Bhindi to a large bowl. Add all the spices, and the flours.
Mix them well. Slowly start adding water. As bhindi leaves lot of water, it does not require too much water. Coat the Bhindi completely. You can make this marinade earlier and keep it covered in fridge.
In a large skillet add 1/2 tsp oil and add the sliced onions. Roast in low flame for few minutes.
Add the marinated Bhindi and roast on medium flame.
Add oil 1 tbsp at a time. The Bhindi will turn sticky but no need to mix much. Cook this on low to medium flame. Keep separating the Bhindi at intervals of 15 minutes.
Slowly it should separate and flour coating should start making the Bhindi crispy.
Serve it hot with Rotis and add a salad to the side to make a healthy and crispy treat!!
If you have leftover, then reheat it on a skillet for 10 minutes on low to medium flame without any additional oil. It will become crispier.