Kurkuri Bhindi Recipe with step by step photos – Spicy, Tasty and Crispy Okra Fry Recipe. It is one of the best side dish you can make with bhindi.
In Hindi, Kurkuri means Crisp and Bhindi is Okra. This Okra Fry recipe is an easy snack like recipe made with Bhindi (Lady Finger). It is great as a side dish with the combination of dal-rice, sambar-rice, curd-rice or even with plain chapatis or parathas.
At times as a side dish, I prepare Kurkuri Bhindi to go with dal and rice. The recipe comes from my mom and she would make kurkuri bhindi on occasions to go with chapatis. You can serve kurkuri bhindi with bread also.
My mom would add all the spice powders that I have added in this recipe, except chaat masala. The rest of the bhindi recipe is same.
At times I bake these too. So in the post i have shared both the baked and fried version of kurkuri bhindi. I do not deep fry but shallow fry with less oil. When frying, I add oil as required, so that oil gets used up and there is no excess oil.
The baked kurkuri bhindi tastes good but are not as crispy as the fried ones. For health reasons, the baked ones are better. In the step by step post I have mentioned both baking and frying method.
Few tips for making okra fry or bhindi kurkuri
- The oil should be hot, otherwise the bhindi (okra) will absorb oil and become soggy and not even look good on the plate. In case, the oil gets over before frying the second batch, add some more oil.
- You can alter the spice powders as per your taste. Since I have used homemade punjabi garam masala and its very strong, I have added 1 teaspoon of it. But you can adjust the garam masala as per its quality and freshness.
- I have shallow fried the bhindis. I won’t suggest deep frying as later your kadai or pan will have all the besan, spices and the bhindi seeds leftovers. It looks a mess.
- Take as much oil as is needed for the bhindi (okra) so that all the oil gets used up. Thus, you don’t have a messy oil to strain or throw later.
if you are looking for more bhindi recipes then do check:
- 500 grams okra (bhindi or lady finger)
- ½ teaspoon turmeric powder (haldi)
- 1 teaspoon red chili powder (lal mirch powder)
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1 teaspoon dry mango powder (amchur powder)
- 1 teaspoon chaat masala
- ½ cup gram flour (besan)
- salt, add as required
- 10 tablespoons oil or add as required, for frying the bhindi in batches
Preparation for Kurkuri Bhindi
- Rinse the okra or bhindi in water for 3-4 times. Wipe them dry with a kitchen napkin. Slice the bhindi vertically into 4 pieces.
- If you have small sized bhindi, then slice into 2 pieces. Take all your sliced bhindi in a big thali or a big bowl.
- Now sprinkle all the spice powders one by one on the sliced bhindi.
- With a spoon or spatula, gently mix the spice powders with the bhindi.
- Sprinkle the besan on the bhindi.
- Again, gently mix the besan with the bhindi. The besan must evenly coat the bhindi.
- Marinate the bhindi in this mixture for 25-30 minutes. You could also keep it for an hour.
Making Bhindi Kurkuri
- In your kadai, heat 2 to 3 tablespoons oil.
- Add a batch of marinated bhindi and fry. You can fry in three to four batches depending on the size of kadai. Add more oil if required while frying bhindi.
- Fry the bhindis till golden brown and crisp on a medium flame.
- Take care and keep on turning the okra so that they get fried evenly. If the oil becomes too hot, you could lower the flame and fry.
- Keep the fried bhindis on a crumpled kitchen tissue so that the extra oil gets drained.
- Serve bhindi kurkuri directly as they are or if you want you could garnish bhindi with coriander leaves, julienned ginger or sliced green chilis.
- If you like you could also sprinkle some lime juice on top of the crispy bhindi. You could also sprinkle some kala namak or chaat masala on the crispy fried bhindi.
- Enjoy the kurkuri bhindi plain or with rotis and a bowl of curd.
- Recipe can be easily halved.
- You can add less or more of the spice powders as per your requirements.
NUTRITION INFO (approximate values)
Preparation to make Kurkuri Bhindi Recipe
1. Rinse the bhindi in water very well. Then wipe them dry with a kitchen napkin. Or you can spread them in a large plate and let them dry naturally. The bhindi should be completely dry before you start marinating it with spices.
2. Remove the crown and the base tip of the bhindi. Slice the bhindi/okra vertically into 4 pieces. If you have small sized bhindi, then slice into 2 pieces. Take all your sliced bhindi in a big thali or a big bowl.
3. Now sprinkle all the spice powders including salt, one by one on the sliced bhindi.
4. Sprinkle besan on the bhindi.
5. Gently mix the besan, spice powders and salt with the bhindi. The besan must evenly coat the bhindi.
6. Marinate the bhindi in this mixture for 25-30 minutes. You could also keep it for an hour. This is how they look after marination.
Making Kurkuri Bhindi
7. If Baking Kurkuri Bhindi – then spread the marinated bhindi in a greased tray. Brush some oil on the top of the bhindi. You can also add 1 tablespoon oil in the marination mixture and mix it very well with the bhindi. Bake in a preheated oven at 180 degrees celsius, till the bhindi are crisp and golden.
8. For Frying Kurkuri Bhindi – in a kadai or pan, heat 2 to 3 tablespoons oil. Fry the bhindi in batches. Depending on the size of the kadai, you can fry in 3 to 4 batches. For each batch, you can add 2 to 3 tablespoons oil. Add the first batch of marinated bhindi after the oil gets hot.
9. Fry on a medium flame. When one side becomes crisp, then turn over each bhindi and fry the other side.
10. Turn over a couple of times to get the bhindi evenly fried and crisp.
11. Do keep on turning the bhindi so that they get fried evenly. If the oil becomes too hot, you could lower the flame and fry.
12. Fry the bhindis till golden brown and crisp on a medium flame.
13. Remove fried bhindi with a slotted spoon, straining the extra oil from the spoon.
14. Place the fried bhindi on crumpled kitchen tissues on a plate, so that the excess oil is drained.
15. Serve kurkuri bhindi directly as they are (the way I did) or if you want you could garnish them with coriander leaves, julienned ginger or sliced green chilis. If you like you could also sprinkle some lime juice on top of the crispy bhindi. You could also sprinkle some kala namak or chaat masala on the crispy fried bhindi. Enjoy the kurkuri bhindi plain or with rotis and a bowl of curd.