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Bhindi Kurkure

Bhindi Kurkure

Published on May 26, 2020 | In | By
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Deep frying was a technique which did not come naturally to me. First the sight of hot boiling oil makes me paranoid and then a little queasy…ever since I was a child. Of course we grew up eating home made potato chips with Sunday biriyani and puri with mutton kolambu (gravy) once or twice a month but I never ever tried frying any of it myself.

As a result , my children grew up with their deep fried treats being relegated to their Grandparents’ homes. As recently as a little over a year ago, I really wanted to make a (spinach) palak puri recipe from a cookbook with fabulous food images of typical Indian dishes. It took some time to get the perfect puri out but now I am a little less scared of deep frying food in oil. I’m not sure if that’s a good thing or not but it is definitely in moderation and we make sure to use as little oil as possible.

The second thing I fried on my own were these strips of ladysfinger. I had seen many many images of this crisp okra dish but never attempted to make it …also not sure I wanted to. One day , the lunch menu featured a very simple rice, rasam (South Indian spiced broth) and cabbage poriyal meal. It was during the weeks of strict lock down and I wanted to add a dish that was quick to make and added that teeny bit extra to an otherwise very basic menu.

It’s only the cleaning that takes time and if you feel that your fingers are getting sticky during the cleaning process, just rub the tips with some oil. The strips of ladysfinger crisped up quickly and because it was fried in small batches, was dry to the touch and not greasy at all. The trick to deep frying in less oil… keep the quantity small. Do try this easy recipe when you’re in the mood to treat yourself to a crunchy vegetable side dish.I would definitely recommend a week day lunch…all that hard work deserves a boost 😉

Also check out this recipe for Stuffed Ladysfinger / Okra

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Recipe
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Ingredients

  • Okra / Ladysfinger- 300 gms
  • RRed chilli powder- 1 tsp or to taste
  • Turmeric powder-1/2 tsp
  • Jeera powder-1 tsp
  • coriander powder-1/2 tsp
  • Salt to taste
  • Gram flour / Besan/Kadalai maavu- 1 1/2 Tbsp
  • amchur powder/chaat masala-1 tsp
  • Lemon-1 cut into halves or wedges
  • Cold pressed oil of choice for frying - 4-5 Tbsp approximately

Instructions

  1. Wash the ladysfinger and dry it thoroughly before cutting. The most important technique for this dish is in the way the okra or vendakkai is cut and prepped. Cut it in half length ways and then cut each half into thin strips. Pull away the membrane and seeds completely and set aside. We use these to add to an okra gravy later or just to the vegetable compost.
  2. Make sure there are no seeds left as that will not allow the vegetable strips to cook evenly.
  3. Place the strips in a bowl and all the turmeric powder, red chilli powder, cumin powder, salt and coriander powder. Mix it up using the fingers. Taste a pinch on by placing on the corner of the tongue to check salt and spice.
  4. Let it marinate for 15-20 minutes. At this point ,the salt would have drawn out some moisture.
  5. Keep a deep pan ready with the oil of choice. .
  6. Add the gram flour to the marinated ladysfinger/ okra and mix well.
  7. Set the pan on medium heat. Once the oil heats up , fry the okra strips in very small batches . This way you will need to use less oil and the vegetable crisps up quickly. Drain on a slotted spoon and set aside. Repeat until all the strips are fried.
  8. You can do this 10 minutes before serving or fry it half an hour ahead and store it in an open dish, in a covered place like the inside of an oven until serving time. Sprinkle the chaat masala powder or amchoor before serving.
  9. Serve with lemon wedges.

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