Bhindi Kurkuri/Crispy Okra
An extremely tasty starter, okra crisp fried to perfection can be a delight on the palette. Made it after my son saw the fresh green bhindi sent to us by Sahyadri Farms. First try was an awesome success. Hope you enjoy making this in your kitchens too. I made it this way....
Ingredinets
1/4 kg okra washed wiped and left spread to dry on a cloth
For marination
1/2 cup chick pea flour
Salt to taste
1/2 tspn turmeric powder
1 tspn coriander powder
1 tspn chilli powder
1 tspn cumin powder
1 tspn dry mango powder
1 tspn chaat masala
1 tspn garam masala
Oil for frying
Method
Once dry, chop each okra into four pieces length wise, spread in a large bowl, add all the ingredients given for marination, give them a nice mix and leave this for about 5 to 7 minutes, now keep the oil for frying them, you need to separate and fry the pieces, a long process... yes, but you want to eat tasty food then you need patience!! So, fry them in small batches, keep on a plate with tissue paper, to absorb excess oil, and also, they don't release water and all you efforts go waste. After frying all the ladies finger, you can eat them as they are or with dal rice, rolled in rotis, as you wish.
Pictures of how to chop and marinate.
Bhel, The Bombay Street Food
Bhel is one of the most relished of the Bomay street food varieties. An asli Bambaiyya would surely vouch for the taste and satiating quality of this dish. It is an anytime dish. I learnt this way of making this from my Mother-In-Law. She loved it and all the family loves it. I don't know if I can make like her, the original is gone with her!! Here goes my recipe...
Ingredients
A pack of lighter variety of the puffed rice(Kurmura)
Sev, I prefer the sev a little thicker than the nylon variety
Onions chopped finely
Tomatoes chopped finely
A coarse paste of green chillies made in the mixi jar with a bit of salt
Tamarind paste
Boiled and mashed potatoes
Finely chopped coriander
For those who like the sweet chutney
Grind together 4 dates soaked in water, seeds removed and water drained, 3 tspns of tamarind paste, some cumin powder, salt to taste, two teaspoons of jaggery. Make a little thick pouring consistency.
Method
In a mixing bowl, take the required amount of puffed rice, sev, add the onions, tomatoes, chilli, salt, tamarind paste and a little coriander, add all the ingredients in proportion with the puffed rice or as per your taste. We prefer it without the sweet chutney, but those who like it sweet can add the chutney to according to your taste,give this a good mix with your hands, this way it tastes the best. Now serve in a serving bowl topped with more sev and coriander, as you wish. Enjoy this dish for breakfast, lunch, teatime or dinner. It can be had at all times!!
