Kurkuri Bhindi (Spicy Crispy Okra)

By: Manjula Jain

July 22, 2023

Serving : 4 people

Rate this recipe:

No ratings yet

Quick Links

Kurkuri Bhindi (Spicy Crispy Okra)

Kurkuri Bhindi is a delicious twist to Masala Bhindi. Kurkuri means crispy and Bhindi means okra. This spicy, crispy okra is simply delicious. The okra is marinated in spices, coated with flour, and then deep fried for a satisfying crunch. Kurkuri bhindi especially goes well with Moong Dal Soup and Rice. Kurkuri bhindi can also be served as a snack, or appetizer.

Kurkuri Bhindi (Spicy Crispy Okra)

Ingredients

  • Approx. 1/2 pound okra (bhindi)
  • 1 tbsp salt
  • 1/2 tbsp cumin seed (jeera)
  • 1 tbsp coriander powder (dhania)
  • 1 tbsp red chili flakes
  • 1/2 tbsp mango powder (amchoor)
  • 1/4 tbsp turmeric (haldi)
  • 2 tbsp besan (gram flour) available in Indian grocery stores
  • 1 tbsp rice flour
  • Oil to fry

Instructions

  • Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices.
  • Lightly massage the okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds.
  • Sprinkle all the spice salt, cumin seeds, coriander powder, chili flakes, mango powder, and turmeric over okra and mix it well. Okras should be well coated with spices. Let it sit for about 10 minutes. Okras will become moist because of the salt.
  • Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well.
  • Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil.
  • Kurkuri bhindi, crispy okra is ready to be served.
Kurkuri Bhindi (Spicy Crispy Okra)

Kurkuri Bhindi (Spicy Crispy Okra)

Kurkuri Bhindi is a delicious twist to Masala Bhindi. Kurkuri means crispy and Bhindi means okra. This spicy, crispy okra is simply delicious. The okra is marinated in spices, coated with flour, and then deep fried for a satisfying crunch. Kurkuri bhindi especially goes well with Moong Dal Soup and Rice. Kurkuri bhindi can also be served as a snack, or appetizer.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 19 minutes
Course vegan
Cuisine Indian
Servings 4 people

Ingredients
  

  • Approx. 1/2 pound okra (bhindi)
  • 1 tbsp salt
  • 1/2 tbsp cumin seed (jeera)
  • 1 tbsp coriander powder (dhania)
  • 1 tbsp red chili flakes
  • 1/2 tbsp mango powder (amchoor)
  • 1/4 tbsp turmeric (haldi)
  • 2 tbsp besan (gram flour) available in Indian grocery stores
  • 1 tbsp rice flour
  • Oil to fry

Instructions
 

  • Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices.
  • Lightly massage the okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds.
  • Sprinkle all the spice salt, cumin seeds, coriander powder, chili flakes, mango powder, and turmeric over okra and mix it well. Okras should be well coated with spices. Let it sit for about 10 minutes. Okras will become moist because of the salt.
  • Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well.
  • Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil.
  • Kurkuri bhindi, crispy okra is ready to be served.
Tried this recipe?Let us know how it was!

Comments

Comment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.

    Toni Jean
    August 5, 2018 at 8:25 pm

    Dear teacher, i love your recipes so much. Thank you for this one!!! I had farmers market okra so fresh! As i was slicing it according to the recipe, it was so slimy it dangled from my hand like a shag carpet. I didnt think it would ever work. It was PERFECT!! Crisp and completely slime free!!
    Thank you gor this and for all you do!!

    Jessie
    October 15, 2017 at 2:04 am

    Hello Manjula ji
    Can I make these in advance?
    Thank you for your recipes!

      Manjula Jain
      October 16, 2017 at 12:16 am

      Jessi. Yes

        Navdha gupta
        December 16, 2017 at 12:43 am

        Thank you Manjula aunty for this recipe. But when I dropped the coated bhindi in frying oil, the gramnfliyr and spices got mixed with oil and the bhindi was fried almost without coating.
        I am sure I must have done something wrong, but can you please advise .
        Thank you

    Ree m
    September 6, 2017 at 1:45 pm

    Really good.. thank you!

    Yasmeen
    March 29, 2017 at 8:12 am

    Can we make this ahead of time for a party? If so how long will it stay crispy. Or can we heat them in an oven to make them crispy just before serving?

    Shar
    March 19, 2017 at 10:38 am

    Could this work on tindoora?

      Manjula Jain
      March 19, 2017 at 11:01 am

      shar, yes, do slice them thin

    Sonali Sarkar
    September 26, 2016 at 7:14 am

    What if I don’t have rice flour

      Manjula Jain
      September 26, 2016 at 9:19 am

      Sonali Sarkar, you can use corn starch

    Satya
    July 29, 2016 at 9:45 am

    Manju ji
    Can this chrispy be achieved without frying in oil but baking ?

      Manjula Jain
      July 29, 2016 at 5:37 pm

      Satya, it is not the same

    Sat jassal
    July 27, 2016 at 11:47 pm

    Pls let me know if you have any resturent

    Maria
    July 14, 2016 at 9:45 am

    Hi how do u stop this veg tasting so bitter please ? Thank u

      Manjula Jain
      July 14, 2016 at 10:28 am

      Maria, sorry I did not think that okra was bitter

    aboo
    July 14, 2016 at 6:18 am

    Good

    beenu rawat
    August 6, 2015 at 11:34 pm

    Awesome

    Rachana
    August 6, 2015 at 5:59 pm

    Delicious recipe but can you use frozen bhindi for this? Because we don’t get fresh ones here

      Manjula Jain
      August 9, 2015 at 11:27 pm

      Rachna, frozen bhindi will not work for this recipe

    Amita Mukhopadhyay
    June 26, 2015 at 8:07 pm

    Deliciously enjoyable specially on a rainy day…. Thank you Manjulaji.

    DR.RAMCHANDRA NARAYANRAO BHARADWAJ
    June 26, 2015 at 8:09 am

    Great dish!

    samiksha mishra
    November 25, 2014 at 4:21 am

    awesome …………………….ur doing a great job(Y)

    katen
    September 19, 2014 at 5:48 pm

    Great recipes

    seetharam poojari
    September 8, 2014 at 7:18 am

    allways i am waching manjula kitchen

      jasbeer
      September 9, 2014 at 2:59 am

      I like ur recipes ….ingredients used in ur recipes r easily available n anyone can make n enjoy tasty dishes

Check other Recipes

Gulab Jamun
Gulab Jamun
Tomato Chutney
Tomato Chutney
Zucchini Rice
Zucchini Rice
Palak Paneer (Spinach)
Palak Paneer (Spinach)