Ingredients:- Bhindi/Okra/Ladyfinger - 250 gm.
- Besan/Gramflour - 2 tbsp.
- Coriander powder - 1 tsp.
- Garam Masala - 1/2 tsp
- Dried Mango Powder/Amchoor - 1/2 tsp.
- Chaat Masala - 1/2 tsp.
- Red Chilli powder - 1/2 tsp
- Saunf/Fennel powder - 1/2 tsp.
- Jeera/Cumin powder - 1/2 tsp.
- Turmeric - 1/4 tsp.
- Salt to taste
- Oil for deep frying
- A pinch of love (This not so secret ingredient always works!)
Method:
- Wash and dry the bhindi. A good way to do this is to wipe the washed bhindi with a washcloth.
- Remove the stem and slice the bhindis the way you like it. You may choose to make thin diagonal slices, small horizontal pieces or split into two vertical slices.
- Add all the spices and salt along with the chopped bhindi into a bowl. Mix well. Keep aside for 30 minutes.
- Add gramflour to the bhindi at the end of 30 minutes. Make sure that the entire mixture is consistent. (I like to use my hand to blend everything together.)
- Heat oil in a kadhaai.
- Deep fry the bhindi until light brown and crunchy. Adjust the frying time based on how soft/crunchy you would like your bhindi to be.
- Blot the excess oil using tissue paper/kitchen roll.
- Serve hot with chapatis or paranthas and curd. You can choose to serve it as a side dish or main course. Works well both ways.
- Eat!
Tip:
Experiment with your food. Add or modify spices and ingredients and make your personalized dish. I suggest experimenting with dried and powdered mint leaves, dried ginger powder, sliced onions, cashew, peanuts, sugar. If you live in India, you have access to a plethora of spices. If you discover awesomeness while doing this, let me know too!
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I randomly decided to create a food blog since I experiment a lot with cooking. This happens to be the first post here since this is what I made for dinner tonight. The picture here is representative, and is taken off the web. Next post on I'll put up pictures of my own dish.
Happy Cooking!
Love,
Doublelifer
