I am a bhindi fan. My hubby too is however only for a few dishes. I have tried many variations over to the years only to learn now during lockdown that he likes dark pan roasted bhindi. Oh whata contrast ..I like to keep a little bite to it. You will find many favourite recipes of bhindi in my blog. This one recipe can be had both as a side dish on the food platter or as a starter with hot ginger tea.
A simple recipe which doesn't require too many ingredients. Just a patient frying on medium to high flame which need to be kept in check so it doesn't burn up.
Ingredients:
Bhindi- 300 gm
Onion - 1 big
Besan(gram flour)- 2 tbsp
Rice flour- 1 tbsp
Turmeric powder - 1/3 tsp
Red chilli powder - 1/2 tsp
Chaat masala - 1/2 tsp
Coriander cumin powder-1/3 tsp
Salt to taste
Cooking oil for fry
Method:
1) Wash the bhindi with water and dry it by spreading on kitchen towel.
2)Cut the top and tail of the bhindi, cut it into two equal parts, then again cut into further two parts. Total cut each bhindi in four parts. If the seeds are very small let it be. If they are big remove the seeds.**
3) Also clean and chop the onion thick lengthwise. Same thickness as bhindi. Separate the layers and keep.
4) Put all the chopped bhindi and onion in a big bowl, add gram flour, rice flour, turmeric powder, chaat masala, red chilli powder, cumin powder and mix it properly.
5)Add the salt just before frying** and mix it properly.
6)Heat sufficient oil in pan, put one bhindi in the hot oil to check the temperature of oil. The oil should be nice and hot before putting one batch to fry.
7)Put small batches of the bhindi & onion mix and fry it.
8)Fry it on medium-high flame for 2-3 minutes or till it turns golden and crispy.
9)Take out on the kitchen towel to absorb extra oil from it or place it in a sieve with a plate down for oil to drain off.
10)Repeat the same process for the remainder bhindi &onions.
11)Ready to serve with some chaat masala and red chilli powder if serving as chat/starter. A fresh bunch of coriander leaves on top. Side of lemon and sliced onions if someone needs an extra dash and crunch.
Notes**
1) The bhindi seeds will burst in the oil so it is better to remove it especially if it is big.
2) Adding salt and leaving the bhindi will make it lumpy and it will become like bhajiya /pakoda and not crisp chips. So always add salt just before frying.
3) The oil should be nice and hot but not smoking.
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