Kurkuri Bhindi And Onion Masala
Description:
Kurkuri Bhindi And Onion Masala is a unique twist on the traditional bhindi recipe, perfect for your house parties and casual lunches. The crispy, fried ladyfinger (bhindi) coated with a flavorful masala makes it a delightful dish that will surely win the hearts of your guests. This simple yet aromatic dish is packed with the goodness of Indian spices and comes together in no time, ensuring that you’ll make it again and again!
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Bhindi (Lady Finger/Okra) | 250 grams, sliced in small round shapes |
| Gram flour (besan) | 1-1/2 tablespoon |
| Red Chilli powder | 1-1/2 teaspoon |
| Turmeric powder (Haldi) | 1 teaspoon |
| Coriander powder (Dhania) | 1-1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Salt | As required |
| Water | As required |
| Oil | For frying and cooking |
| Cumin seeds (Jeera) | 1 teaspoon |
| Mustard seeds (Rai/Kadugu) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Ginger garlic paste | 1 tablespoon |
| Green Chilli | 1, finely chopped |
| Onions | 2, finely chopped |
| Coriander (Dhania) Leaves | Finely chopped, for garnish |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Servings: 4
Instructions
-
Prepare the Kurkuri Bhindi:
- In a mixing bowl, add the sliced bhindi, gram flour (besan), 1/2 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon coriander powder, 1/2 teaspoon amchur powder, and salt to taste.
- Add a little water and mix everything well until the bhindi is evenly coated with the spice mixture.
-
Fry the Bhindi:
- Heat oil in a wok or deep pan. Once hot, fry the coated bhindi in batches until crispy and golden brown.
- Remove from the oil and place on absorbent paper to drain excess oil. Set aside.
-
Prepare the Masala:
- In a separate wok or pan, heat a little oil and add the cumin seeds, mustard seeds, and asafoetida (hing). Let them sizzle for about 10-15 seconds.
- Add the finely chopped green chillies and sauté for another 5-6 seconds.
- Stir in the ginger garlic paste and sauté for a minute until aromatic.
- Add the chopped onions and cook until they become soft and translucent.
-
Add Spices:
- Sprinkle in the remaining red chilli powder, turmeric powder, coriander powder, and salt. Mix well, cover the pan, and let the masala cook for 3-4 minutes.
-
Combine the Bhindi and Masala:
- Gently add the fried bhindi to the masala. Stir carefully to coat the bhindi with the spices, ensuring the bhindi remains crispy.
- Let it cook for an additional 2 minutes to allow the flavors to meld together.
-
Garnish and Serve:
- Garnish the dish with freshly chopped coriander leaves.
- Serve your Kurkuri Bhindi And Onion Masala hot, paired with Panchmel Dal and Phulka for a delicious North Indian meal.
This dish is an excellent choice for both everyday meals and festive occasions, offering a flavorful twist to the humble bhindi. The combination of crispy fried bhindi and aromatic masala ensures that every bite is full of flavor. Enjoy this with some warm chapatis or rice, and savor the goodness of a classic North Indian delight!
