Kurkuri Bhindi is famous Maharastrian dish. You can store this up to 6 months. Few days back I went to one Restaurant and they gave this bhindi chaat complimentary. So I decided to share this recipe with you all. I guarantee that you’ll like it! It isn’t a regular Dahi Bhindi recipe.
The best way to chop okra is to chop it like mothers do. Don’t chop off the tip of multiple okra together. Chop the tip of the okra. Ideally, I prefer chopping off the tip and tail of okra. But for this recipe, you don’t need to chop off the tail. Simply chop off the tip of okra. Slit the okra from the middle like this. You can slit the okra by holding it in your hand as well. Slit the okra in 2 equal halves. Chop off the tip and let the tail stay as it is.
How to make Fried Okra Chaat? Easy Kurkuri Bhindi Recipe
2
servings15
minutes30
minutesIngredients for Kurkuri Bhindi
- Ingredients for Spinach
Spinach
Water
Salt
Ice water
8 - Garlic cloves
2 - Green chilly
1 ½ tbsp - Ghee
1 cup - Dill leaves
1 tbsp - Gram flour
½ tsp - Black peppercorns
A pinch - Sugar
2 tsp - Ghee
- For Coating Lady finger
1 cup - Gram flour
½ cup - Rice flour
Salt
1 tsp - red chilli powder
¼ tsp - Asafoetida
300 gm - Half cut Lady finger
- For Curd Mixture
1 ½ cups - Curd
Salt
A pinch - Sugar
1 tsp - crushed Black peppercorns
Prepared Tadka
- For Tadka
2tbsp - Oil
4-5 no - dry red chillies
¼ tsp - Asafoetida
Curry leaves
½ tsp - Mustard seeds
½ tsp - Cumin seeds
Directions
- For Spinach puree
First, blanch spinach and then make paste of it by adding Garlic and Green chillies.
Now take sauce pan and add Ghee in it. Once ghee heated, add garlic - green chillies paste and saute it.
Now add dill leaves and cook it for 2 minutes.
Now add gram flour and salt to your taste and cook it.
Now add Spinach puree and saute it.
Now add water and cook it on slow flame.
At last add black peppercorns, sugar, salt and ghee. Mix it well & Spinach puree in ready.
- For making crispy okra
In a large bowl, add gram flour, rice flour, salt, red chilly powder and asafoetida.
Now add lady fingers and coat it well with mixture.
Leave it for 10 minutes & Fry it in the hot oil, until crispy texture.
Now remove it from oil and keep it aside.
- For Curd mixture and Temper Preparation
In bowl, add beaten curd, salt, sugar, black pepper and mix it well.
Now turn on flame, On a small pan add oil, dry red chillies, asafoetida, curry leaves, mustard seeds, cumin seeds.
Now temper it on Curd and Tadka Dahi is ready.
- For Assembling
In plate, spread spinach puree, add fried kurkuri bhindi and top up it with Tadka Curd.
Garnish it with Fried red chilly and coriander.
Here Your Yummy, crispy and unique Kurkuri Bhindi Chaat is ready!!
If you fried it properly then shelf life of bhindi long last for 6 months.
No, You can not wash bhindi after cutting and if you do so it will become so sticky that you can not cook it properly.
Yes, you can store fresh okra in fridge. Make sure you wrapped it in paper bag or towel.
Most of time Bhindi grew in summer season but for different region it varies.
We have recently covered Indian style Desi Pasta.