Kurkuri Bhindi – Crispy Okra
Crispy and spiced okra cooked Indian style. A gluten-free and vegan recipe, this can be served as a side or as a tea time snack.
Servings Prep Time
3servings 20minutes
Cook Time Passive Time
15minutes 20minutes
Servings Prep Time
3servings 20minutes
Cook Time Passive Time
15minutes 20minutes
Instructions
  1. Wash the okra and pat them dry. Trim both ends and cut each okra lengthwise into quarters. If the quartered okra seems a little wide, halve them so they’re thinner. You don’t want very thin pieces either. Put them in a largish bowl.
  2. In a bowl, mix together the flours, all the spices and the salt. Sprinkle this flour-spice mix over the okra strips and toss well till the okra is uniformly and well coated. You can do the deep frying immediately. I prefer to let the okra sit for about 20 minutes. I find that this helps because the oil flour-spice mix sticks to the okra better.
  3. Heat the oil in a wok. The oil should be reasonably hot but not smoking hot. Deep fry in small batches to ensure the okra fries well and crisp.
  4. Drop a small handful of the okra into the hot oil. Loosen clumps first, if any, with your fingers while dropping them in. Fry till the okra are a golden brown and crisp.
  5. Remove from the oil and allow to the crisp okra to drain on paper towels. Serve immediately.