Ingredients:

• 200 gms small , tender and green bhindi (okra)

• 2 tbsp besan (gram flour)

• 2 tbsp rice flour

• 1/2 tsp turmeric powder

• 1 tsp chilli powder

• 1 tsp coriander powder

• 1/2 tsp jeera ( cumin) powder

• 1 tsp amchur ( mango ) powder

• 1 tsp chaat masala

• salt per taste

• oil for frying

Method:

1. Wash and dry pat all the bhindi. Cut the top and tail of all the bhindi . Then cut from the center lengthwise and remove all the pulp with the seeds from them. Again cut from the center of each half. Each bhindi will be cut into four pieces lengthwise.

2. Repeat the process for all the remaining bhindi and keep aside.

3. In a bowl add all the spices and half the quantity of chaat masala. Mix well then add the chopped bhindi, besan and rice flour. Mix well till all the bhindi are well coated with the spices and flour. Allow it to rest for 5 minutes.

4. Add the salt just before frying the bhindi otherwise it will give out water.

5. In a kadai heat the oil and deep fry the bhindi in small batches on high flame till golden brown and crispy.

6. Remove in a serving dish and mix the remaining chaat masala when the bhindi is slightly hot.

Enjoy this Kurkuri Bhindi as a side dish or starter.