This eBook isn’t just a collection of recipes; it’s your roadmap to healthy eating for 30 days of the month.
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Welcome to the world of Wholesome Meals—where nutrition meets deliciousness in one bowl. Inside this ebook, you’ll find 30+ recipes designed to fuel your body and impress your palate.
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30 Bowl Meals x 30 Days
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If you have an okra hate club member in your family, this kurkuri bhindi recipe will change their opinion forever.
- Indian Style Okra Fry
- How To Cut Okra For Frying
- Ingredients You’ll Need
- Watch Kurkuri Bhindi Video
- Air Fryer Bhindi Fry
- Serving Suggestion
- Hina’s Tried and True Tips
- Frequently Asked Questions
- Kurkuri Bhindi Recipe
Indian Style Okra Fry
Kurkuri Bhindi is a Indian style, gluten-free, crispy okra (ladyfinger) fry. It is a popular vegetarian side dish to serve with Indian main-course dishes, especially curries. Over the years, kurkuri bhindi has become a regular affair on an everyday lunch plate .
If you’re looking for the ultimate “crunch factor” in Indian cuisine, Kurkuri Bhindi (Crispy Okra) is the undisputed champion. Unlike the slimy texture people often associate with okra, this version is deep-fried (or air-fried) until it shatters like a potato chip .
How To Cut Okra For Frying
- Start with picking the fresh and tender okra (ladyfinger) for making crispy bhindi.
- Wash them with water, and let them sit on a colander to drain all the water or spread on a kitchen towel to air dry. The idea is to have dry and moisture-free okra while slicing.
- Rub a teaspoon of oil in your finger and the knife. Remove the crown and the tip of the okra.
- Cut each piece lengthwise into four thin strips/sticks. If the okra is big, cut it into half to have equal-length sticks.
- Discard the white seeds as they pop and splutter while frying the okra.
Ingredients You’ll Need
Kurkuri Bhindi is a no onion, no garlic , no tomato recipe. Apart from okra (ladyfinger), you need a handful of Indian spices and seasoning to make it.
- Gram Flour (besan) and Rice Flour . Both of these flour are gluten-free flours and help in giving a crispy texture to the okra.
- Spices: Red Chili Powder, Turmeric Powder, Dried Mango Powder (Amchur), Cumin Powder, Chaat Masala, Coriander Powder
- Other Ingredients: Refined Oil, Salt, Water
- Optional Ingredients: Achaar Masala , Nigella Seeds, Ajwain (Carom Seeds)
Watch Kurkuri Bhindi Video
Air Fryer Bhindi Fry
The good news is you can make this delicious, positively addictive crispy bhindi in an air fryer with only a few tablespoons of oil.
Step 1) Preheat the air fryer to 180 degrees Celcius. Spray or brush the inner basket with cooking oil.
Step 2) Combine sliced okra with the dry (flour, salt, spices) marinade ingredients ( images 1 & 2 ).
Step 3) Add a tablespoon of water and 2 tablespoons of oil to the marinated okra. Mix nicely. This helps in sticking marinade to the okra ( image 3 ).
Step 4) Arrange them on a single layer in the air fryer basket ( image 4 ). Air Fry for 20 minutes with turning the food after 10 minutes. I prefer shaking the basket 2 – 3 times during the process. Keep an eye on the okra while air frying; at times, they get ready in 15 – 16 minutes.
Serving Suggestion
Kurkuri Bhindi is a fantastic Indian side dish that compliments most of the curries and dals .
Serve it with various main course dishes like Rajma Masala , Arhar (Toor) Dal Fry , Punjabi Kadhi Pakora or lobia masala along with chapati/phulka, or rice.
More Everyday Indian Vegetarian
Hina’s Tried and True Tips
There are key points to keep in mind while making crispy bhindi. Otherwise, you might end up with an inedible version of the dish.
- Ensure the bhindi (okra) is completely dry before chopping and marinating. Else, it might turn sticky to handle.
- While marinating the okra in the masala, do not add water. We do not require too much liquid batter for the marinade.
- Always shallow fry the okra over medium heat , so they cook evenly from the inside.
- Do not wait for the okra to get crisp while shallow frying. You need to bring it out of the oil just before it is about to turn crisp because fried okra turns crisper once it comes out of the oil.
- Serve bhindi fry immediately post shallow frying as this dish does not stand the re-heating process very well.
Always pick tender and medium-size okr a as they are less slimy. Wash your okra before cutting and pat them completely dry using a paper towel or soft cotton cloth. Grease the chopping knife with a teaspoon of mustard or cooking oil before cutting/slicing okra. Follow these tips, and you will never end up with slimy okra.
Serve crispy okra immediately post shallow frying as this dish does not stand the re-heating process very well. It turns soft and less crunchy.
Yes, you can bake and air-fry the marinated okra. However, baking takes more time than air frying the okra.
Looking for more Indian vegetable dihes? Try this spicy Bharwa Baingan , Punjabi Style Aloo Gobi Ki Sabzi , or the Punjabi Arbi Fry.
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Ingredients
- ▢ 500 Gram ladyfinger/okra/bhindi
- ▢ ½ Cup gram flour (besan)
- ▢ 1 Teaspoon achaar ka masala/pickle masala powder (see recipe )
- ▢ 1 Teaspoon red chili powder
- ▢ 1 Teaspoon turmeric powder
- ▢ 1 Teaspoon dry mango powder (amchur)
- ▢ 1 Teaspoon coriander powder (dhaniya powder)
- ▢ Salt to taste
- ▢ 2 Cup cooking oil
Instructions
Prepare Okra/Bhindi:
- 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.
Marinate Okra/Bhindi:
- 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.
Fry Okra/Ladyfinger:
- 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.
Recipe Notes:
- 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.
Nutrition
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