The stir fried Bhindi Fry is a dry recipe. This goes very well with Dal Rice. I roasted the Bhindi in 2 to 3 tbsp of Oil. If you want this recipe to be crunchier, you can deep fry the Bhindi also. This dish can be served as a starter also.
Bhindi – (Okra / Lady’s Finger) – 250 Gms
Red Chilli Powder – ¾ tsp
Turmeric Powder – ¼ tsp
Amchur / Dry Mango Powder – ¼ tsp
Gram Flour (Besan) – 3 tbsp
Rice Flour – 1 tbsp
Salt to taste
Oil – 3 to 4 tbsp
Wash and pat dry the Bhindi. Cut off the crown and tips and discard them. Cut the Bhindi into thin slices.
Take Bhindi, Gram Flour, Chilli Powder, Turmeric Powder, Salt, Amchur Powder and the Rice Flour. Mix them gently.
Heat 2 tbsp of Oil in a wide pan. When the Oil becomes medium hot, add the masala mixed Bhindi. Stir cook them in low to medium flame.
Add 1 more tbsp of Oil in between.
Roast till they become crispy. Transfer to a serving plate.
Wipe the Bhindi well to remove moisture. It prevents stickiness while cutting.
Use Non Stick Pan for less consumption of Oil.
Deep fry the masala Coated Bhindi to make them more crispier, if required.