Vendakka or bhindi(okra) is a versatile vegetable which can be used in curries,sambar or stir fry and it tastes great in all forms. We are a big fan of this veggie and always buy whenever I get hold of fresh okra in the market. I have already posted few vendakka recipes, check out below if interested. My kids love the regular vendakka mezhukuparetti very much and invariably gets over soon at home. This is a north Indian style bhindi preparation that makes it crisp and crunchy. We had it with steamed rice and varutharacha sambar. This is a quick fix recipe that you can prepare in half an hour. Though the recipe demands deep frying but I just used my non stick pan and shallow fried in tow or three batches. It came out really crisp an delicious. Try and enjoy if you love it !!
Wash the okra under running water. Drain the water completely and wipe each okra with a paper towel or leave to dry before cutting( reduces the sliminess).
Cut the okra length wise in half and then quarters. Place it in a wide bowl and add the spice powders,salt listed. Mix well and then leave 10 minutes,the salt helps to moisten the okra and spices get well coated with the okra.
Add the besan and rice flour,give a quick toss.Adjust salt if required (You may find the seeds popping out from the okra,not to worry and leave the seeds aside).
Heat oil in a pan/ wok and add the bhindi in batches on medium heat. Don't overcrowd the pan. Keep stirring and turning to get it evenly browned. (You can even deep fry the okra in oil but I feel this came out really good and so prefer shallow frying in a non stick pan).
Drain on a paper towel to absorb the excess oil.
Finish all the marinated okra and serve hot with steamed rice and varutharacha sambar like we did !!
* I have shallow fried the bhindi in a non stick pan with very less oil and it cam out really crisp(takes slightly more time but more healthier I feel).
* You can use 1tsp lemon juice instead of amchur powder or dry mango powder.
* Adding rice flour makes the bhindi more crispier.
* The recipe is adapted from Manjula's Kitchen but slightly tweaked too.
Snap the tail (pointed end)of each okras,If it snaps easily then its fresh and tender.If it bends and retracts,this means its fibrous and over matured.It will not cook properly.Always select tender ones.
Wow! Super crispy Julie. I am hungry now.