Today I’m sharing a recipe for Kurkuri Bhindi – Crispy Okra. Kurkuri Bhindi is a dish that has its origins somewhere in North India. I say somewhere because more than a couple of states make this dish and in their own way. The name, in Hindi, describes the dish perfectly – crispy okra.
There are a lot of people in this world who don’t like okra, while some do. I’m somewhere on the fence. I like okra in some dishes, so long as it’s crisp and not slimy once it’s cooked. I also have a distinct preference for my own cooking when it comes to okra.
However, Kurkuri Bhindi – Crispy Okra is probably the one okra dish that I’d eat anywhere. For one it’s crisp and crunchy. There’s no hint of slime and many people will not even recognize it as okra until you mention it.
There are many recipes for this dish out there. Every family has their own recipe for Kurkuri Bhindi – Crispy Okra that they will tell you is the best. Some use chickpea flour, some use only rice flour and some like me use both. A lot of variation in recipes also comes from the spices used to coat the okra.
I come from the Southern part of India and this recipe is not traditional there. The recipe below is based on a mix of spices I use which is pretty much close to traditional versions. You need to use quite tender okra for this recipe. Baby okra works best. If you have the long variety of okra, you can halve them.
Some people prefer to remove the seeds in the okra but I personally don’t bother. I feel the seeds add to the crispy nature of this dish. The thinner the okra strips, the crisper the Kurkuri Bhindi – Crispy Okra will be.
This recipe is generally served as a side dish with rice or chappathis, and also served as a snack with tea. Some people prefer to lightly sprinkle the fried okra with chaat masala while serving it as a snack.