Kurkuri Bhindi with Tomato Gravy | Crispy Okra in Tomato Gravy

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Kurkuri bhindi is a different version of masala bhindi.The crispy bhindi goes very well as a starter and when combined with the sweet & sour tomato gravy, becomes a perfect side dish








Ingredients-
For gravy
 Tomatoes -2 big roughly chopped
 Oil-1tsp
Green chilly -1
Ginger slice -1 inch
 Jeera (cumin seed) -1/2tsp
 Pinch of asafetida (Hing)
 Dhania powder (coriander powder) -1tsp
 Haldi powder (Turmeric) -1/2tsp
 Red chili powder -1/2tsp
 Salt – as per taste
Sugar -1tsp
Corn starch/arrow root powder -2tsp
Fried Okra
Bhindi (Okra) – 500gm
Besan (gram flour) -3tbsp
Salt – as per taste
Amchoor powder – 1/2tbsp
Moti saunf (fennel seeds) -1 tbsp
Red chili powder -1/2tsp
Water -3tbsp
Haldi powder -1/2tsp
Oil to fry


Making Kurkuri Bhindi –
  • Wash and pat dry the bhindi, cut off the top and bottom then vertically slit into thin slices.
  • Sprinkle besan and all the spices; salt, chili powder, amchur, turmeric and saunf over bhindi and mix it well. It should be well coated with spices.
  • Slowly sprinkle water and keep mixing by lightly rubbing them until bhindi is coated well.
  • Heat the oil in frying pan over medium high heat. Fry the bhindis in small portions. Fry them till they are golden brown, this should take about 5-7 minutes.
  • Take it out on absorbent paper to remove the excess oil.
  • Kurkuri bhindi, is ready to be served as a starter 😊
Preparing tomato gravy –
  • Make puree of tomatoes adding green chili and ginger.
  • Dilute corn starch by adding 2tbsp water into it.
  • Heat oil in a kadhai, add jeera and Hing. Let it splatter
  • Reduce the heat and add dhania powder, red chili powder, fry for 5-7 seconds. Add the tomato puree.
  • Add1/2 cup water, salt, sugar and let it cook for 5-7 minutes.
  • Add the diluted corn starch, keep stirring till the consistency is thick.
  • Gravy will be ready in 2-3 minutes.
  • For serving, place tomato gravy in a bowl and top up with kurkuri bhindi.
  • Tasty main course is ready 😊

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