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Crispy Fry Bhindi Recipe: Serves 2

Ingredients:

1. 200 gms Okra/Bhindi
2. 1/2 tsp red chili powder
3. 1/2 tsp turmeric powder
4. 1/4 tsp amchur powder
5. 1/4 tsp chaat masala
6. 1/4 tsp garam masala powder
7. 3 tbsp besan/gram flour
8. salt or black salt
9. oil for frying the bhindis

Method:

• Rinse the okra in water for 3-4 times. Wipe them dry with a kitchen napkin. Slice the okra vertically into 4 pieces. If you have small sized okra, then slice into 2 pieces. Take all your sliced okra in a big thali or a big bowl.
• Now sprinkle all the spice powders one by one on the sliced bhindi.
• With a spoon or spatula, gently mix the spice powders with the bhindi.
• Sprinkle the besan on the bhindi.
• Again, gently mix the besan with the bhindi. The besan must evenly coat the bhindi.
• Marinate the bhindi in this mixture for 25-30 minutes (can keep in the fridge). You could also keep it for an hour. (I fried half for lunch & kept the rest in the fridge to be fried for dinner.)
• In your kadai, heat up the oil. Add a batch of marinated bhindi and fry. Fry the bhindis in batches of 15-20 (easier to handle) till golden brown and crisp on a medium flame. Take care and keep on turning the okra so that they get fried evenly. If the oil becomes too hot, you could lower the flame and fry.
  
• Drain on paper or kitchen tissues.
• Serve them directly as they are or if you want you could garnish them with coriander leaves, julienned ginger or sliced green chilis. If you like you could also sprinkle some lime juice on top of the crispy bhindi. You could also sprinkle some kala namak or chaat masala on the crispy fried bhindi.