Bhindi Kurkuri Recipe

• 1 kg Bhindi, (lady fingers) Salt to taste
• 1 tsp Chilli pwdr, (5 g.)
• 1 tsp Garam masala pwdr, (5 g.)
• 1/2 tsp Dry mango, (amchur) pwdr (2 g.)
• 1/2 tsp Chaat masala, (2 g.)
• 3 Tbsp. Gramflour, (45 g.) Oil for frying
• 1 1/2 tsp Ginger, julienned (optional) (7 g.)
• 2 x Green chillies, slit (optional)

1. SNIP off both ends of each bhindi, slice lengthwise into four slices.
2. Spread all sliced bhindis in a flat dish and sprinkle salt, chilli pwdr, garam masala pwdr, amchur pwdr and chaat masala over them.
3. Mix well to coat the bhindi slices proportionately.
4. Sprinkle gramflour over the bhindi and mix lightly until proportionately coated, preferably without adding any water.
5. Divide the bhindi into two portions.
6. Heat oil in a kadai until it is smoking.
7. Fry one portion of the coated bhindi slices, separating each lightly with a fork.
8. Don't allow slices to stick to each other.
9. Remove from oil when both sides are crisp and brown in colour.
10. Similarly fry the other portion.
11. Remove to a serving platter and serve warm.
12. Can be garnished with julienned ginger and slit green chillies.
13. NOTES : (Crunchy lady fingers)

bhindi, chilli pwdr, garam masala, mango, masala, gramflour, ginger, green chillies

Taken from cookeatshare.com/recipes/bhindi-kurkuri-84313 (may not work)