Karari Bhindi

Ingredients

250 gms Bhindi
4 tblsp Besan
1 tsp Dhania Powder
1 tsp Jeera Powder
1 tsp Amchur Powder
½ tsp Chilli Powder
¼ tsp Haldi
½ tsp Kalonji / Onion Seeds
¼ tsp Garam Masala Powder
3 tblsp Oil
Salt to Taste

Method

Take a non stick pan and heat it. Add besan roast it on a medium heat until it’s aroma flavours. Keep on stirring making sure it does not burn. Add kalonji with all the dry powder masalas leaving amchur aside. Stir mix well add salt to taste and remove the dry roasted besan masala aside.

Rinse and pat dry the bhindi. Chop off the crown. Make slit from the crown to tail to open the bhindi. Heat oil in a pan and saute bhindi till they are crisp and browned. Drain the excess oil from the pan and keep tossing the bhindis. Sprinkle all the besan masala on the okra giving a thorough toss to completely coat the bhindis. Sprinkle some water if needed. Sprinkle amchur powder finishing the okra.

GarNICHE with julienned ginger and serve hot with phulkas or as a side dish with Dal Chawal.