Crispy bhindi fry – a simple recipe of kurkuri bhindi

Crispy bhindi fry– a simple recipe of kurkuri bhindi with step-by-step pictures. Crispy bhindi fry is a simple recipe of kurkuri bhindi made by bhindi/bhendi/ladyfinger/okra/ dharosh(in Bengali), salt, turmeric powder, and deep-fried in oil(I use mustard oil). This dish can even be described as an indian style crispy fried ladyfinger recipe too. Though except turmeric and salt no other masalas and even besan, cornflour, rice flour, or plain flour are used to make it crunchy/kurkuri. It is also made without onion and garlic. Just simply with rice and dal, this crunchy bhindi tastes delicious. 

For making this crunchy bhindi, bhindi simply needs to be cut into thin slices, smeared with turmeric, salt, and a few teaspoons of vegetable oil. Then deep fry in oil until bhindi gets crispy or kurkuri. In smearing, the use of vegetable oil helps to reduce the chance of sticking(the bhindi) to the pan. Even to avoid more stickiness, a sprinkle of a tablespoon of besan/ rice flour/corn flour/plain flour can be used. Along with reducing stickiness, that will also quickly make it crunchy.

Even frequent stirring is not required at the beginning of this recipe. As in the beginning, bhindi just releases water and becomes soft due to the use of salt. Continuous stirring in this stage can make the bhindi mushy, not crispy, as here we are not deep frying. Though no one can believe such a crispy result from shallow frying. While frying, when the oil starts separating from the bhindi and comes to the surface indicates the bhindi is almost ready. Just need to wait until the bhindi skin gets hard and make it kurkuri or crispy.

As it is easy to make, I often make this crispy bhindi fry at home mainly for serving with rice and dal. And this crispy dharosh(bhindi/okra/ladyfinger in Bengali) bhaja is one of the favourites of my family. Though I think this bhindi fry is best to have with rice and dal. As it is quite dry, I never make it to serve with roti or chapati.

If you are a huge fan of bhindi and love any type of bhindi recipes, then simply make this crispy fry bhindi or kurkuri bhindi in your kitchen. I hope my step-by-step details will help you to do your best. 

You may try this kurkure bhindi fry with Bengali Style Moong dal with Vegetables even try my Crispy Potatoes or Bengali Jhuri Aloo Bhaja.

Crispy bhindi fry – a simple recipe of kurkuri bhindi

Ingredients

• 600 gms Bhindi/Okra/Ladyfinger/Dhyarosh
• 1 tsp Turmeric powder
• 1+1/2 tsp Salt
• 2+1/2 tsp Vegetable oil
• 1/2 cup Mustard oil/Vegetable oil for frying

Prep time: 15 mins

Cooking time: 15 mins

Total time: 30 mins

Served for: 4-5 people

Course: Side dish

Cuisine: Indian/Bengali

Author: Moumita Paul

How to make crispy kurkuri bhindi fry with step-by-step pictures

Instructions

• First, take the bhindi, wash it thoroughly, and wipe it with a kitchen towel to make them dry.
• Cut the head and the tail first, then start making its thin slices with a knife as shown in the picture.

• After cutting, take the bhindi pieces in a mixing bowl, and add 1+1/2 tsp salt, 1 tsp turmeric, and 2+ 1/2 tsp vegetable oil to it. Mix it well with a spoon.

How to make crispy fry bhindi

• Heat a pan on high flame, and add 1/2 cup(125 ml or 7-8 tbsp) mustard oil or vegetable oil. Let the oil gets hot, add the smeared bhindi to the pan, and stir it well.

• Stir it gently after every 2-3 mins, as this period of time bhindi will release water, gets soft, and stick to the pan and with the spatula. More stirring can make it mushy.

• Once the water of bhindi dries off, the oil starts coming up, and then only actually the bhindi will start frying. And it will slowly reduce to stick to the pan or the spatula. That indicates the bhindi is almost ready just needs to get crispy.
• Then stir it in after every 30 secs, and fry the bhindi until its skin gets hard or crispy.

• Once the bhindi gets crispy then remove it from the pan with a perforated ladle to remove its excess oil.
• Serve this crispy fry bhindi with rice and daal.

Important Tips of this recipe

• While Smearing the bhindi with turmeric and salt, must add some oil to reduce the chances of sticking to the pan.
• Though being a bengali, I fry this bhindi in mustard oil however, you may easily fry it in any other vegetable oil too.
• Don’t stir the bhindi frequently at the beginning of cooking to avoid getting it mushy.
• Always keep the flame on high during frying.
• Once oil comes up, then stir it frequently to avoid more frying from one side.
• Keep it in the refrigerator in an airtight container for 3-4 days, though for more crunch before serving, can fry it once again.
• Store the excess oil for later use in making any other vegetables.
• To avoid more stickiness of bhindi, you may sprinkle a tablespoon of besan, rice flour, or plain flour on the raw bhindi, mix it well, and fry them as I described in my recipe.