Written recipe for Kurkuri bhindi masala

Prep time: 30 mins
Cooking time: 30 mins
Serves: 4

For frying lady finger
Ingredients:
• Lady Finger (washed & wiped) 250 gm
• Red Chilly powder 1 tbsp
• Coriander powder 1 tbsp
• Cumin powder (jeera powder) ½ tsp
• Garam masala ½ tsp
• Amchur powder 1 tsp
• Black salt ½ tsp
• Salt to taste
• Gram Flour (besan) 4 tbsp
• Rice flour 2 tbsp
• Water 1 tsp
• Oil for frying
Method:
• Cut off the head & tip of the lady finger and further cut into four halves length wise, deseed it and further cut into juliennes.
• In a bowl add the julienned lady finger followed by all the powdered spices, add the besan and rice flour. Mix and coat well the lady finger, add 1 tsp water so the flour coats the lady finger well.
• Heat oil for frying and fry the lady finger on high heat until crisp and golden brown.

For the gravy
Ingredients:
• Oil 1 tbsp
• Cumin seeds (jeera) 1 tsp
• Onion 3 medium size (chopped)
• Ginger garlic paste 1 tbsp
• Turmeric powder ½ tsp
• Coriander powder 1 tbsp
• Red chilly powder 1 tbsp
• Amchur powder 1 tsp
• Tomatoes 3 medium size (chopped)
• Salt to taste
• Curd 2 tbsp
• Garam masala 1 tsp
• Fresh coriander 1 tbsp
Method:
• Heat oil in a wok, add cumin seeds and allow it to splutter, add onions and cook until they turn golden brown.
• Add ginger garlic paste and sauté for 1-2 minutes.
• Add the powdered spices and mix well.
• Add tomatoes and salt to taste and cook until they are mushy.
• Add curd and mix well, stir continuously and cook for 3-4 minutes on low flame.
• Add garam masala and sprinkle few freshly chopped corianders leaves, mix well.
• Top the fried bhindi over the masala to avoid the crisp bhindi from getting soggy. Serve hot with roti or paratha.


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