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Ingredients
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Quantity
|
|
Bhindi (okra or lady fingers)
|
2 ½ pounds
|
|
Salt
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to taste
|
|
Chilli powder
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1 tsp
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|
Garam masala powder
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1 tsp
|
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Dry mango (amchur) powder
|
½ tsp
|
|
Chaat masala
|
½ tsp
|
|
Gram flour
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3 tbsp
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|
Oil
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for frying
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Ginger – julienne, optional
|
1 ½ tsp
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Green chilli – slit – optional
|
2
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Snip off both ends of each bhindi, slice lengthwise into four
slices.
Spread all sliced bhindis in a flat dish and sprinkle salt, chilli
powder, garam masala powder, amchur powder and chaat masala over them. Mix well
to coat the bhindi slices evenly. Sprinkle gram flour over the bhindi and mix
lightly until evenly coated, preferably without adding any water. Divide the
bhindi into two portions.
Heat oil in a kadai until it is smoking. Fry one portion of the
coated bhindi slices, separating each lightly with a fork. Do not allow slices
to stick to each other.
Remove from oil when both sides are crisp and brown in color.
Similarly fry the other portion. Remove to a serving platter and serve hot. Can
be garnished with julienne ginger and slit green chillies.
