And..we are back! No we were not on a holiday nor were we busy with work. We were having a staycation..at home.. with my parents and we sure did have a wonderful time. We finally learnt the “right” way of Indian cooking. Up until now, we did our own thing but now we’ve noted some secrets of everyday Indian cooking and we’ll hopefully be able to share some of them with you!
We also have a lot of catching up to do. We’ve missed being around here and skipped a few parties here and there and missed eating with our eyes! But all for good.
So today, we are going to start with my mum’s Kurkuri Masala Bhindi which is Okra marinated in some Indian spices, lightly coated with gram flour and deep fried (“Kurkuri” means crispy). Something’s are just better fried and we make no compromises there. We’ll make up for it another day.
Here is how we made it:
- 300 grams (0.6 pounds) Okra/ Bhindi
- 2 teaspoons lemon juice
- 1 teaspoon garam masala
- ¾ teaspoon amchur powder (dry mango powder)
- ¾ teaspoon red chili powder
- Salt to taste (start with about a teaspoon)
- 2 tablespoons besan (Gram Flour)
- Oil for deep frying
- Wash and dry the okra well. Cut each okra lengthwise in four pieces.
- Put the okra in a large bowl and add in the lemon juice, garam masala,amchur, red chili powder and salt. Mix this well and set this aside to marinade for about 2 hours (or even less if you don’t have enough time).
- After 2 hours, sprinkle the besan over the okra and mix this gently making sure the besan coats the okra well. Add in more besan as required.
- Heat enough oil for deep frying on medium-high heat.
- Carefully drop in the okra and fry the okra until it turns golden brown. Keep turning these every 2-3 minutes to ensure they don’t burn. It should take about 4-5 minutes to get the golden brown color on medium-high heat.
- Serve as a snack or a side and enjoy!