Kurkuri Bhindi and Onion Masala: A Delightful North Indian Crunchy Treat
The Kurkuri Bhindi and Onion Masala is a crisp, tangy, and aromatic dish that celebrates the versatility of okra (ladyfinger) with a delicious blend of spices. This North Indian recipe features fried ladyfinger mixed with a flavorful onion masala, creating a wonderful contrast of textures and tastes that are sure to be a hit at any meal.
Traditionally served as part of a lunch spread, this vegetarian dish pairs wonderfully with Panchmel dal and Phulka for a wholesome, satisfying meal. Perfect for a weeknight dinner or a festive spread, the Kurkuri Bhindi and Onion Masala showcases the vibrant flavors of Indian spices in an easy-to-make recipe.
Kurkuri Bhindi and Onion Masala Recipe
Servings: 4
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients for Kurkuri Bhindi (Crispy Okra)
| Ingredient | Quantity |
|---|---|
| Bhindi (Ladyfinger/Okra) | 250 grams, sliced into small rounds |
| Gram flour (Besan) | 1 1/2 tablespoons |
| Red Chilli Powder | 1 1/2 teaspoons |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Coriander Powder (Dhania) | 1 1/2 teaspoons |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Salt | To taste |
| Water | As needed |
| Sunflower Oil | For frying |
Ingredients for Onion Masala
| Ingredient | Quantity |
|---|---|
| Cumin Seeds (Jeera) | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Ginger Garlic Paste | 1 tablespoon |
| Green Chilli | 1, finely chopped |
| Onions | 2, finely chopped |
| Red Chilli Powder | 1/2 teaspoon |
| Turmeric Powder | 1/2 teaspoon |
| Coriander Powder | 1/2 teaspoon |
| Salt | To taste |
| Fresh Coriander Leaves | For garnishing |
Instructions:
-
Prepare the Kurkuri Bhindi (Crispy Okra):
- In a large mixing bowl, combine the sliced bhindi, gram flour (besan), 1/2 teaspoon of red chilli powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of coriander powder, 1/2 teaspoon of amchur powder, and salt to taste. Add a little water to form a slightly thick coating on the okra.
- Heat enough sunflower oil in a wok or frying pan to deep fry the okra. Once the oil is hot, carefully add the coated bhindi and fry until they are crispy and golden brown.
- Once fried, remove the okra from the oil and place them on absorbent paper to drain excess oil. Set aside.
-
Prepare the Onion Masala:
- In a separate pan, heat 1 tablespoon of sunflower oil. Add cumin seeds, mustard seeds, asafoetida (hing), and finely chopped green chilli. Let them sizzle for 10-15 seconds.
- Add ginger garlic paste and sauté it for about a minute until fragrant.
- Add the chopped onions and cook them on medium heat until they turn soft and translucent.
- Sprinkle in the remaining red chilli powder, turmeric powder, coriander powder, and add salt to taste. Stir well to combine, then cover and cook for 3-4 minutes to allow the spices to meld together.
-
Combine and Cook:
- Add the fried bhindi to the cooked onion masala and mix everything gently to coat the okra with the spices. Be careful not to break the crispy bhindi.
- Cook for an additional 2 minutes on low heat, allowing the flavors to blend.
- Switch off the heat and garnish with freshly chopped coriander leaves.
-
Serving Suggestions:
- Serve the Kurkuri Bhindi and Onion Masala hot with Panchmel dal and Phulka for a delightful, wholesome North Indian lunch. This dish also pairs beautifully with Jeera rice or Chapati.
Nutritional Information (per serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 175 kcal |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sodium | 320 mg |
| Sugars | 3 g |
| Vitamin A | 14% of the daily recommended value |
| Vitamin C | 30% of the daily recommended value |
| Iron | 10% of the daily recommended value |
Tips and Variations:
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Choosing the Right Okra: To ensure your bhindi comes out crispy, choose tender, fresh okra that is not too thick. Wash and pat it dry thoroughly before slicing to remove any moisture.
-
Adjust Spice Levels: You can adjust the red chilli powder and green chilli to suit your spice tolerance. For a milder version, reduce or omit the green chilli.
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For Extra Crispiness: If you prefer extra crispiness, you can add a pinch of rice flour or cornflour to the besan mixture before coating the okra. This will help achieve an even crunchier texture.
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Optional Add-ins: You can add a pinch of garam masala or chat masala to the onion masala for an extra depth of flavor.
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Serving Variations: This dish can also be served as a side with other Indian dishes such as Dal Tadka, Roti, or Rice Pilaf.
Why You’ll Love Kurkuri Bhindi and Onion Masala
The Kurkuri Bhindi and Onion Masala recipe offers the perfect balance of crispiness, tang, and spice, making it a great addition to your meal repertoire. The crunchy fried okra, combined with the fragrant, flavorful onion masala, creates a dish that’s both satisfying and easy to prepare. Ideal for vegetarians, this dish is packed with nutrition from the okra and the spices, ensuring that you get a healthy, tasty meal in no time.
Indulge in the vibrant flavors of North India with this delicious recipe, and enjoy a meal that’s bursting with texture and taste. Whether you’re making it for a quick weekday dinner or a special weekend treat, Kurkuri Bhindi and Onion Masala is sure to be a crowd-pleaser!
