Kurkuri bhindi

Kurkuri Bhindi-2 Recipes (with and without gravy)

Kurkuri Bhindi means Crispy Okra. This recipe is one of my favourite okra recipes. It is easy to make and is delicious. Typically Indian meals comprise rice and dal ( as the main dishes) combined with sabzi, papad ( as side dishes) and pickles as accompaniments. Since sabzi ( a vegetable dish) is typically soft, the crispy element is brought in by papads. Kurkuri bhindi, as the name says, is a crispy sabzi. So, this one dish serves two purposes!

However, Kurkuri bhindi is not an everyday recipe since it is deep-fried. But if you pair it with steamed rice and a simple dal cooked with minimal oil/ghee, you can justify the indulgence 🙂 I did that some days back when, for a weekday lunch, I made steamed rice and dal and paired them with this crispy, tangy okra.

You can also make a gravy version of this dish. The first few steps of the recipe for making Crispy Bhindi in gravy remain the same as those used for making crispy bhindi. The extra addition is a simple gravy, in which the fried okra is added. The gravy dish is amazingly delicious. It is spicy and tangy. In the gravy dish, while you can still bite into the crispy okra (if served immediately after preparation), you also get to relish the meaty bites of the coating in which the okra was fried. The coating mixes with the gravy, and the combined taste and texture are a treat for the taste buds.

Recently, when I made crispy bhindi, on the first day, I served half of the crispy bhindi with steamed rice and dal ( shown above). I kept the coated mixture in the fridge. The next day, I fried the rest of the okra, added it to the gravy and served it with veg pulao in coconut milk and boiled eggs. Check out this picture:

For me, the crispiness and tanginess of this dish stand out. This dish is truly unique and lovely.

So, let us start with the recipe for Kurkuri Bhindi:

Kitchen Equipment needed:

Ingredients needed to make Kurkuri Bhindi:

  • 400 gm Okra
  • 4 tbsp Besan (Gram Flour)
  • 1 tbsp Rice Flour
  • 1 Lemon; Juice Extracted
  • 1½ tsp Kashmiri Red Chilli Powder
  • 1 tsp Chaat Masala
  • Salt; to taste
  • A few spoons of water
  • Oil; for deep frying

Method to make Kurkuri Bhindi:

  • Wash and dry the okra. Remove the head and tail and cut them longitudinally. Each okra can be cut into 3-4 pieces.


  • In a mixing bowl, add gram flour and rice flour and mix them well. Squeeze the juice of one lemon into this mixture.


  • Add salt, red chilli powder and chaat masala.


  • Now add the okra and mix everything well.


  • Since the flour is dry, it will not stick to the okra. Add a few spoons of water, just enough for the flour to stick to the okra.


  • Heat oil in a pan. On medium heat, fry the okra.


  • When they turn golden brown, remove them onto a paper towel to absorb the excess oil and serve hot.

Kurkuri Bhindi is ready!

Here is the recipe in printable format:

Kurkuri bhindi

Recipe for Kurkuri Bhindi

Padmini
Tangy and Spicy crispy-fried okra-A perfect accompaniment with rice and plain dal.
Prep Time 10 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine Indian
Servings 4 people

Equipment

  • Pan
  • Mixing bowl

Ingredients
  

  • 400 gm Okra
  • 4 tbsp Besan (Gram Flour)
  • 1 tbsp Rice Flour
  • 1 Lemon; Juice Extracted
  • tsp Kashmiri Red Chilli Powder
  • 1 tsp Chaat Masala
  • Salt; to taste
  • A few spoons of water
  • Oil; for deep frying

Instructions
 

  • Wash and dry the okra. Remove the head and tail and cut it into long pieces. Each okra can be cut into 3-4 pieces.
  • In a mixing bowl, add gram flour and rice flour and mix them well.
  • Squeeze the juice of one lemon into this mixture.
  • Add salt, red chilli powder and chaat masala.
  • Now add the okra and mix everything well.
  • Since the flour is dry, it will not stick to the okra. Add a few spoons of water, just enough for the flour to stick to the okra.
  • Heat oil in a pan.
  • On medium heat, fry the okra.
  • When they turn golden brown, remove and serve hot.
Keyword Crispy Ladyfinger, Crispy Okra, Kurkuri Bhindi

Now, let’s move on to the recipe for Kurkuri Bhindi in Gravy.

Ingredients required to make Kurkuri Bhindi in Gravy:

  • Kurkuri Bindi ; made using 200 gm Okra
  • 2 Medium-Sized Onions; thinly sliced
  • 2 Medium-Sized Tomatoes
  • 1 tsp Grated Ginger
  • ½ tsp Grated Garlic
  • ½ tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp Coriander Powder
  • 1/2 Cup Water
  • Salt; to taste ( remember that the kurkuri bhindi also has salt)
  • ½ tsp Garam Masala
  • 1 tsp Kasuri Methi ( Dry Fenugreek Leaves)
  • Fresh Coriander Leaves; for garnishing
  • 1 tbsp Mustard Oil

Method to make Kurkuri Bhindi in Gravy:

  • Heat oil in a pan. Add onions. On medium heat, fry them till they become translucent.


  • Combine tomatoes, ginger and garlic and puree them together in a mixie.
  • Add this puree to the fried onions. Continue cooking on medium heat. Add salt, turmeric powder, red chilli powder and coriander powder. Add water. Mix well. Cover with a lid and, on medium heat, cook the gravy, occasionally mixing it so that it doesn’t stick to the base of the pan.


  • After about 5-8 minutes, add garam masala and kasuri methi. Mix well.


  • Add kurkuri bhindi. Mix well.


  • Garnish with fresh coriander leaves and serve hot.

Here is the recipe in printable format:

Kurkuri bhindi in gravy

Recipe for Kurkuri Bhindi in Gravy

Padmini
Crispy fried okra served in a tangy gravy-A perfect accompaniment with plain paranthas, rotis and pulav.
Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 4 people

Equipment

  • Pan
  • Mixing bowl
  • Mixer grinder
  • Knifes and cutting board

Ingredients
  

  • Kurkuri Bindi ; made using 200 gm Okra
  • 2 Medium-Sized Onions; thinly sliced
  • 2 Medium-Sized Tomatoes
  • 1 tsp Grated Ginger
  • ½ tsp Grated Garlic
  • ½ tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 1 tsp Coriander Powder
  • ½ Cup Water
  • Salt; to taste ( remember that the kurkuri bhindi also has salt)
  • ½ tsp Garam Masala
  • 1 tsp Kasuri Methi ( Dry Fenugreek Leaves)
  • Fresh Coriander Leaves; for garnishing
  • 1 tbsp Mustard Oil

Instructions
 

  • Heat oil in a pan.
  • Add onions. On medium heat, fry them till they become translucent.
  • Combine tomatoes, ginger and garlic and puree them together in a mixie.
  • Add this puree to the fried onions. Continue cooking on medium heat.
  • Add salt, turmeric powder, red chilli powder and coriander powder. Add water. Mix well. Cover with a lid and, on medium heat, cook the gravy, occasionally mixing it so that it doesn't stick to the base of the pan.
  • After about 5-8 minutes, add garam masala and kasuri methi. Mix well.
  • Add kurkuri bhindi. Mix well.
  • Garnish with fresh coriander leaves and serve hot.
Keyword crispy okra in gravy, kurkuri bhindi in gravy

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