Kurkuri bhindi | How to make Kurkuri bhindi

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ByChanchal Mahajan
Created on 16th May 2017
  • Kurkuri bhindi, How to make Kurkuri bhindi
Kurkuri bhindiby Chanchal Mahajan
  • Kurkuri bhindi | How to make Kurkuri bhindi (6 likes)

  • 0 reviews
    Rate It!
  • By Chanchal Mahajan
    Created on 16th May 2017

About Kurkuri bhindi

A delicious crisp and spiced bhindi preparation.

Kurkuri bhindi, a marvellous creation to spice up your day. Kurkuri bhindi is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingKurkuri bhindi is just too tempting. This amazing recipe is provided by Chanchal Mahajan. Be it kids or adults, no one can get away from this delicious dish. How to make Kurkuri bhindi is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Kurkuri bhindiby Chanchal Mahajan. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Kurkuri bhindi is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time10mins
  • Cook Time10mins
  • Serves4People
Kurkuri bhindi

Ingredients to make Kurkuri bhindi

  • Ladies finger -10 - 12
  • Besan - 2 tsp
  • Rice flour - 1 tsp
  • Salt to taste
  • Red chilli powder - 1/2 tsp
  • Amchur powder - 1 tsp
  • Lemon juice -1/2 tsp
  • Jeera powder 1/4tsp
  • Dhania powder - 1/4 tsp
  • Oil for frying

How to make Kurkuri bhindi

  1. Wash, pat dry and cut bhindi lengthwise or vertically .
  2. Sprinkle all the ingredients except oil on them and rub nicely so that the bhindis get coated properly. You can add a few drops of oil if the masala is too dry.
  3. Keep the bhindi aside for 5 minutes then heat oil in a kadahi and slide the bhindis slowly one by one into the hot oil. Don't put excess quantity of bhindis in oil because it will slower the frying process.
  4. Fry all bhindis, take out in serving plate and serve hot or cold.
My Tip: It can be served as snacks or srarter or side dish. You can use only besan or rice flour or cornflour too for the crunch.

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