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Kurkure Bhindi

Kurkure bhindi or crunchy lady fingers. This snack goes well with rice and gravy of your choice, this fried snack can also be stored in a ziplock, and it can stay for a week. Excluding the seeds makes the crispy texture more presentable, the seeds can be fried individually too. The spice mix is just amazing, goes well with the fried crunchy ladyfinger.




 

Ingredients

  • 400 g Ladyfinger
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 dried red chilies
  • 1 tsp black salt
  • 2 tbsp besan (gram flour)
  • 1.5 tsp rice flour
  • 1/2 tsp turmeric powder
  • 1/2 tsp red Chili powder
  • 1 tsp lemon juice
  • salt to taste
  • Vegetable oil for frying



Method

  1. Wash and clean the ladyfinger.
  2. Cut the ladyfingers in half, press the membrane part a bit, pull the seeds section, it should come off easily.
  3. Cut into thin strips.
  4. Heat a pan on low heat and coriander seeds, cumin seeds, and dried red chili powder.
  5. Roast the spices on low heat for 2-3 minutes.
  6. Once the spices cool down, add the spices to a blender, add black salt, coarsely grind the spice mix.
  7. Now to the prepared ladyfinger add besan, 1.5 tsp rice flour, turmeric powder, red chili powder, lemon juice.
  8. Mix the spices well, in the end, add some salt.
  9. Heat some vegetable oil on low-medium heat, dip a piece to check the ladyfinger.
  10. Gently add the ladyfingers, do not overcrowd.
  11. Deep fry until a golden crust appears.
  12. Once it's done, drain the oil, fry the remaining batches.
  13. Add the spice mix we make we made earlier, mix with light hands.
  14. Serve with rice.


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