Air dry for sometime. Remove head and tail of each okra. Slit into two halves. Add all spices, rava, salt, ginger garlic paste. Mix well with bhindi. Let it rest for some time. Then …
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firstly, take 260 grams bhindi. make sure to wash and pat dry before slicing. slice into thick strips and remove off the seeds. add 1 tsp chilli powder, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder and ½ tsp chaat masala.
deep fry in hot oil spreading uniformly. stir occasionally and fry on medium flame. fry until the bhindi turns crisp and golden. drain off over kitchen paper to remove excess oil. you can also sprinkle pinch of chaat masala to enhance the flavour.
firstly, take 260 grams bhindi. make sure to wash and pat dry before slicing. slice into thick strips and remove off the seeds. add 1 tsp chilli powder, ¼ tsp turmeric, ½ tsp coriander powder, ½ tsp cumin powder and ½ tsp chaat masala. mix well making sure spices are well coated. now add 1 tsp lemon juice and ½ tsp salt. mix well.
Sprinkle besan and turmeric powder over the bhindi. mix it well. So besan is coated to each and every piece. Heat about 1 tablespoon of oil in a pan on medium heat. Once hot add half of the bhindi, stir well. Add only enough okra that they are almost in a single layer.