Kurkuri Bhindi Recipe

5 from 4 votes

Kurkuri Bhindi is a Indian style, gluten-free, crispy okra (ladyfinger) fry. Learn how to make crispy bhindi fry in a few simple steps.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: Indian

Servings:

Calories: 721kcal

Wash the ladyfingers. Spread them on a dry kitchen towel. Pat dry using a paper napkin or kitchen towel. Remove pointed top and bottom tip of the okra.
Make a slit lengthwise in the okra without cutting them into two equal halves. Thinly slice the ladyfinger into strips. If the size of the okra is too cut into half before slicing. Remove the seeds.

Combine sliced okra/bhindi with salt and spices. Mix nicely using fingers. Keep it aside for 5 - 6 minutes for ladyfinger to release their juices a bit.
Add gram flour and coat each piece of ladyfinger with the flour. Keep it in the fridge till you are ready to fry the okra.

Heat oil in a wide frying pan. Once the oil is heated reduce the heat to medium.
Fry marinated okra/ladyfinger in small batches till crisp from all the sides. Transfer to a metal colander. Similarly, fry the entire batch of marinated okra.
Serve Kurkuri Bhindi with Arhar Dal ( see recipe ) and Phulka for lunch.

Make sure okra is completely pat dry before cutting and slicing.
Adding pickle masala powder in marinade is optional. It is only for the taste.
While marinating the okra in the masala do not add water. Let the marinade moisten with the juices of the okra.
Do not wait for the okra to get crisp while frying. You need to bring it out of the oil just before it is about to turn crisp. Because fried okra turn crisper once it comes out of the oil.
Serve crispy okra immediately post shallow frying as this dish does not stand re-heating process very well. It turns soft post re-heating.