Monday, May 11, 2015



Elsewhere in this blog you will find the recipe for a dish made of lady's fingers (popularly called Okra in the United States, and "Bhindi" in Hindi), called Bharwan Bhindi. I use lady's fingers, not only for its taste but also because of its many health benefits.

Since I have cut down drastically on food that is deep fried, I was very happy to see this recipe in Sushma Mallya's blog Authentic Food Delights for lady's fingers that are shallow fried called Crispy Fried Bhindi.

We tried it out the other day and it came out very well as a side dish to the main meal. Make sure the lady's fingers you use are tender. As regards chilli powder, you can vary the amount to suit your individual taste.

  • Bhindi (Lady's Fingers), 10-15
  • Red Chilli Powder, 1 and 1/2 tsp,
  • Coriander Powder, 1/2 tsp
  • Rice Flour, 3 tbsp
  • Salt, to taste
  • Oil, 3 tbsp for shallow frying

Wash the bhindi (lady's fingers) and pat them dry with a kitchen towel
Without snipping off the ends, slit the lady's fingers individually from the tip to the end
In a bowl, make a thick paste of the red chilli powder, coriander powder, rice flour, salt and a little water.
Stuff this paste into the slit bhindis and also apply a coat of the paste outside each of them
Heat oil in a non-stick tawa and shallow fry the bhindis on medium/low flame till they are crisp and golden brown on all sides by turning the bhindis to make sure they are evenly shallow fried. 

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