Bhindi Fry

Okra/ Lady Finger / Bhindi no matter which name you may prefer, there is no doubt that it is none of the most loved vegetable. The distinct taste of the vegetable is lingering and makes any meal a happy one. The present dish was attempted by me with an object to convert this awesome veggie into a snack or accompaniment with dal and rice or roti. My personal choice though is eating these just like that as a snack.

Goes Well with: Dal-chawal, Dal - Roti, Biryani and curd, or just like that

What to Drink: tastes awesome with any cocktail. Though my husband loves it with homemade Screwdriver, LIT or Bloody Mary.

Pointers:

• While cutting bhindi releases mucus like substance which can be pretty sticky. To avoid excessive stickiness clean bhindi and drain it at least 15 minutes before cooking.
• When making this dish it is advised not to add salt to the cut bhindi. But when bhindi is fried add the salt at last.

Time Taken: 10-15 minutes, with pre-cut bhindi 5-10 minutes

Ingredients:

500 gms Okra/ Bhindi

Oil for deep frying

Chat masala

Salt to taste

Method:

• Cut the bhindi into fine roundels. Keep length to around 0.5 cms /piece. Keep aside
• Heat oil in a kadahi or wok. Deep fry the bhindi batch by batch, do not crowd it. Patience pays.
• Drain the fried crispy Okra into a plate with kitchen towels on it. drain excess oil from them.
• Take all the fried crispy bhindi in a bowl, add salt to taste and chat masala. Mix well.
• Bhindi Fry is ready.