Step 1

Rinse the okra or bhindi in water for 3 to 4 times. Wipe them completely dry with a kitchen napkin. Trim off the crown and the base tip.

Step 2

Slice each okra vertically into 4 pieces.

Step 3

If you have small sized okra, then slice into 2 pieces. Take all your sliced okra in a big plate or a big bowl.

Step 4

Now sprinkle all the spice powders one by one on the sliced okra. Season with salt according to taste.

Step 5

With a spoon or spatula, gently mix the spice powders with the okra.

Step 6

Sprinkle the besan on the okra.

Step 7

Again, gently mix the besan with the okra. The besan and the seasonings must evenly coat the okra slices.

Step 8

Marinate the okra in this mixture for 20 to 30 minutes. You could also keep it for an hour.

Step 9

In your kadai (wok) or a frying pan, heat 2 to 3 tablespoons oil.

Step 10

Add a batch of marinated okra and fry. You can fry in three to four batches depending on the size of kadai. Add more oil if required while frying okra.

Step 11

Fry the okra till golden brown and crisp on a medium heat.

Step 12

Take care and keep on turning the okra so that they get fried evenly. If the oil becomes too hot, you could lower the heat and fry.

Step 13

Keep the fried okra on a crumpled kitchen tissue so that the extra oil gets drained.

Step 14

For the next batch again add 2 to 3 tablespoons oil or as required in the pan. Let the oil become medium hot and then add the marinated bhindi. For each batch add 2 to 3 tablespoons oil or as required while frying.

Step 15

Serve bhindi kurkuri directly as they are or if you want you could garnish okra with coriander leaves, julienned ginger or sliced green chilis.

Step 16

If you like you could also sprinkle some lime or lemon juice on top of the crispy okra. you could also sprinkle some black salt (kala namak) or chaat masala on the crispy fried okra.

Step 17

Enjoy the Kurkuri Bhindi Fry as is or pair with roti and a bowl of curd or yogurt.