Kurkuri Bhindi (Spicy Crispy Okra)

By: Manjula Jain

July 22, 2023

Serving : people

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5 from 1 vote

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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.

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)

5 from 1 vote

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Prep Time 15

Cook Time 19

Course vegan

Cuisine Indian

Servings 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.

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Comments

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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?

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

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