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Categories:Viewed: 20 - Published at: 2 years ago
Ingredients
- 1 kg bhindi, (okra-lady fingers) salt, to taste
- 1 tsp chile pwdr
- 1 tsp garam masala pwdr
- 1/2 tsp dry mango, (amchur) pwdr
- 1/2 tsp chaat masala
- 1 gm flour oil, for frying
- 1 1/2 tsp ginger - julienne, optional
- 2 x green chiles - slit, optional
Method
- Snip off both ends of each bhindi, slice lengthwise into four slices.
- Spread all sliced bhindis in a flat dish and sprinkle salt, chile pwdr, garam masala pwdr, amchur pwdr and chaat masala over them.
- Mix well to coat the bhindi slices proportionately.
- Sprinkle gram flour over the bhindi and mix lightly till proportionately coated, preferably without adding any water.
- Divide the bhindi into two portions.
- Heat oil in a kadai till it is smoking.
- Fry one portion of the coated bhindi slices, separating each lightly with a fork.
- Don't 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 warm.
- Can be garnished with julienne ginger and slit green chiles.
