Bhindi Fry

INGREDIENTS
  • 250 gms (1/2 lb) Bhindi (Ladies Finger/Okra)
  • 2 medium Onions, sliced
  • 2 tbsp gluten free gram Flour (Besan), roasted
  • 2 tsp Cumin-Coriander Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder (optional)
  • 1/4 tsp Garam Masala Powder
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Dry Mango Powder
  • 2 tbsp finely chopped Coriander Leaves
  • 1½ tbsp + 2 teaspoons Oil
  • Salt to taste

METHOD

  1. Cut head and tail of bhindi and slit it lengthwise into halves. Heat 1½ tablespoons oil in a pan or kadai over medium flame. When oil is medium hot, add bhindi.
  2. Shallow fry it until it turns dark green and shrinks in size for around 7-8 minutes. Stir in between occasionally to fry evenly and prevent sticking.
  3. Add turmeric powder and salt.
  4. Mix well and cook for a minute. Turn off flame and transfer it to a plate.
  5. Heat 2 teaspoons oil in the same pan. Add cumin seeds; when seeds begin to crackle, add sliced onions and sauté until it turns light brown or for approx. 1-2 minutes.
  6. Add shallow fried bhindi, mix well and cook for 2 minutes. Add roasted gluten free gram flour (Besan) and dry mango powder.
  7. Stir and cook for a minute. Add red chilli powder, garam masala powder and cumin-coriander powder.
  8. Stir and cook until bhindi is evenly coated with all ingredients for around 1-2 minutes.
  9. Turn off the flame and transfer prepared bhindi fry to a serving bowl. Garnish with coriander leaves and/or onion rings, serve hot.
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