Firm Kurkuri Bhindi heated in the broiler. These hot heated okra cause an extraordinary side or you to can even serve them as a starter or bite.
Best of all, you don’t have to profound fry to make these. They end up similarly as great in the stove! Vegetarian and without gluten.
Okra is one vegetable which we both love thus as anyone might expect I make it regularly in my kitchen.
It is additionally one vegetable which you all appear to like and no big surprise that all okra plans that I share on the blog are very famous.
Like you folks love the bhindi masala and the bharwa bhindi. I think okra tastes fabulous with Indian flavors.
I recall when I was a child, bhindi was one of my preferred vegetables. Be that as it may, it was generally made in 2 or 3 different ways. Presently I attempt to cook it in various manners when I am exhausted of the equivalent bhindi masala.
Now and then, I add it to kadhi and make bhindi kadhi and at other time when I want to chomp on it, I make Kurkuri Bhindi.
Kurkuri= Crispy and Bhindi= Okra so this firm zesty okra is a serious most loved around here.
In India, mother would in every case profound fry one or the other how many individuals make it. In any case, similar to you all know, I attempt to stay away from profound searing however much as could reasonably be expected thus I prepare them and they turn out incredible!
Tips to Make Baked Kurkuri Bhindi
Since I heat this in the stove, there are hardly any things which I follow to ensure they turn out fresh inevitably.
Pick long thin okra: for the kurkuri bhindi, the long and slim okras work best. So make certain to pick those.
Pat dry every okra with paper towel: it’s imperative to wash the okra and afterward pat dry each utilizing a paper towel. On the off chance that you can design ahead of time, you can likewise wash the okra, line them on paper towel and let them air dry medium-term.
Cut every okra into slender pieces: I normally cut each long okra into 4 meager cuts. In the event that the cuts are excessively thick, it won’t fresh up that well.
Spot daintily cut okra onto a heating sheet fixed with aluminum foil and ensure that you splash the foil well with an oil shower before coating the okra.
On the off chance that you don’t have an oil splash, simply utilize normal oil however ensure there’s a covering of oil before you place the bhindi on the foil.
The layer of oil on the base causes the okra to fresh up as it heats in the broiler.
Make Kurkuri Bhindi
Make a point to pick long slim okra for this formula.
Wash the okra and afterward and pat dry every okra with a paper towel. This is significant.
When dried, evacuate the head and tail of okra and afterward cut every okra into 4 pieces. On the off chance that your okra is little, you may cut them into 2 pieces. You may likewise expel the seeds from the okra, I keep them in that capacity.
Presently to a huge bowl include all the cut okra cuts.
At that point include besan, rice flour, garam masala, ajwain, turmeric, chaat masala and red bean stew powder.
At that point include the mustard oil. Hurl everything together.
I blend everything utilizing my hands. Rub every okra cut with the masala and oil utilizing your hand. Also, don’t stress on the off chance that it would seem that they aren’t completely covered well with the masala.
It would taste great at last. Leave this blend for 10 minutes on the off chance that you need.
Line a huge heating plate or 2 normal measured preparing plate with aluminum foil. At that point splash the foil pleasantly with oil.
At that point orchestrate all the covered okra cuts in a solitary layer on the heating sheet. Prepare at 400 F degrees (pre-heat for 15 minutes at any rate) for 20 to 22 minutes until dark colored and fresh.
At that point expel plate from stove and let it sit for 5 additional minutes.
Sprinkle salt all finished and mix. Move to serving plate, you can press lemon squeeze or sprinkle some more chaat masala.
Serve kurkuri bhindi as a canapé or a side to any Indian feast.
Kurkuri Bhindi Ingredients
260 grams bhindi/okra
1 tsp kashmiri red bean stew powder
¼ tsp turmeric
½ tsp coriander powder
½ tsp cumin powder
½ tsp chaat masala
1 tsp lemon juice
½ tsp salt
¼ cup besan/gram flour
¼ cup rice flour
2 tsp oil
oil, for searing