Crispy fried bindi (Fried okra)

    This is a snack or starter that you don't see often. Okra are often used in Indian cooking but usually as a curry. Fried okra can be eaten as a snack or starter and served with a yogurt chutney or other dips and sauces or just eaten on its own.

    Indian.Rubies

    Greater London, England, UK
    1 person made this

    Ingredients
    Serves: 6 

    • 500g okra
    • 1/2 teaspoon salt or black salt (sanchar)
    • 1 teaspoon ground turmeric
    • 1 teaspoon cumin seeds
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon chilli powder or chilli flakes
    • 2 tablespoons gram flour (chickpea flour/besan)
    • oil for frying
    • For the toppings
    • 1 small onion, minced
    • 1 tomato, minced
    • fresh coriander, minced
    • green chilli, minced (optional)

    Method
    Prep:20min  ›  Cook:10min  ›  Extra time:10min resting  ›  Ready in:40min 

    1. Thoroughly wash the okra and dry with kitchen towel. They need to be dry for this dish.
    2. Cut off the top of the okra of and then thinly slice each okra vertically. If the seeds fall out don't worry.
    3. Place the chopped okra in a colander and massage them allowing more of the seeds to come out.
    4. Once you have removed the majority of the seeds place onto a plate and add all the spices. Toss gently (you can use your fingers) allowing the spices to cover all the pieces.
    5. Allow to sit for about 10 minutes.
    6. Meanwhile heat a generous amount of oil in a pan.
    7. Sprinkle the gram flour over the okra and toss gently allowing the flour to coat all the pieces. Add a little more flour if necessary but the okra don't need to be heavily coated.
    8. Once the oil is hot, add a handful of okra pieces to the oil. The best way is to sprinkle them around the pan so they don't clump together. Once you add them to the oil use a ladle to stir them. Fry until golden brown and crispy.
    9. Place on a kitchen towel to absorb excess oil.
    10. Sprinkle with the toppings and serve immediately.

    See it on my blog

    Find my recipe on Indian Rubies

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