Follow these steps for perfect results
Bhindi (Lady Finger/Okra)
cut into one inch pieces
Gram flour (besan)
Red Chilli powder
Turmeric powder (Haldi)
Coriander Powder (Dhania)
Garam masala powder
Amchur (Dry Mango Powder)
Salt
to taste
Sunflower Oil
Chop the okra into one-inch pieces.
In a bowl, combine okra with gram flour, red chili powder, turmeric powder, coriander powder, garam masala powder, amchur powder, and salt.
Sprinkle water and mix well to coat the okra evenly with the masala mixture.
Heat oil in a flat skillet.
Add the okra to the hot oil and stir-fry until golden brown and crispy.
Remove the okra and drain on a paper towel.
Serve hot as a side dish.
Expert advice for the best results
Ensure the okra is dry before adding the masala to prevent it from becoming soggy.
Do not overcrowd the skillet while frying to ensure even cooking.
Adjust the amount of red chili powder to your preferred spice level.
Everything you need to know before you start
10 mins
The masala can be mixed ahead of time, but the okra is best fried fresh.
Serve in a small bowl or plate, garnished with a sprinkle of fresh coriander, if available.
Serve as a side dish with rice and dal.
Serve as an accompaniment to South Indian meals.
The spices in the chai complement the okra.
A cooling drink to balance the spices.
Discover the story behind this recipe
A common side dish in Tamil Nadu cuisine, often served with rice and sambar or kuzhambu.
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