This is an attempt to simplify one of the most beloved but onerous recipes – Crispy Bhindi Fry! Bhindi is the Hindi word for Okra or Ladies’ Fingers (as it is called outside the US!) Indians love Bhindi and even believe that it improves brain power! Often we just sauté it with some spices as a dry vegetable (Bhindi Masala) to go with simple rice and dal. Today, I am attempting what is traditionally a more tedious fried recipe – Bhindi Amchur. This usually involves deep frying the julienned okra and then tossing some spices over it. It’s delicious but I have long since stopped frying! However, I do love Bhindi so here goes. The trick to this recipe is Amchur – which is a dried green mango powder that adds the right acid and tang to the vegetable.
Ingredients
- Fresh tender Okra
- Turmeric
- Cumin
- Coriander
- Fennel seeds
- Chili powder
- Amchur powder (available online and at Indian stores)
- Oil to coat the okra
I have intentionally left out the quantities. Get double the amount of okra that you think is needed – it shrinks when cooked! Also the spices are really up to you but start with about 1/2 to 1 tsp each. You want the spice mix to coat all the okra.
Method
- Preheat the oven to 350F.
- Cut the okra as follows. First trim off the heads. Then depending on the width of each pod, slice the okra length wise into 3-4 strips. Then cut across into about 2 inch pieces.
- Spread the okra into sheet pans in a thin layer.
- Combine all the spices (no salt!). Pour about 1-2 tablespoons of oil to coat the okra and sprinkle the spices evenly over all the okra pieces. Use your hands to mix the spices and oil to ensure that all the okra pieces are properly coated.
- Bake in the oven at 350F for about 20 minutes. You may need to adjust the time depending on the heat in your oven and your desired level of crispness!
I must say the results were surprisingly great! No compromise on the taste or texture at all! What could be easier than bulk quantities of delicious Bhindi Amchur straight out of the oven?! Enjoy!