Salmon cooked with Ajwain/Carom seeds

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Raan - Leg of Lamb with black cumin and mace

Dhokla - savoury chickpea flour cake

Turmeric Pickle

Aloo Methi - Potatoes with Fenugreek Leaves

Kurkuri Bhindi – crispy Okra

Okra has been in the news for being one of the most hated vegetables. Most people who hate it dislike its slimy texture when cooked. In some cultures, the stickiness is prized whereas in Indian cooking there are usually methods to make it un-sticky. Kurkuri Bhindi is a dish made out of okra that rids this vegetable of all stickiness and turns it into a wonderful crispy side for an Indian meal.It is easy and what’s more is that you can prepare it in minutes unlike a lot of bhindi dishes. One of my friends says this is the only form of okra she will eat and when you try it, you will see why.
Course Side Dish
Cuisine Indian
Keyword Kurkuri Bhindi, Okra
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 people


  • 500 g tender okra avoid mature pods because these tend to be fibrous
  • 1/2 cup gram flour can be bought in any Asian shop
  • 1/2 tsp carom “ajwain” seeds
  • 1/2 tsp turmeric powder
  • 1 tsp dried mango powder can be bought in Asian shops
  • Salt according to your preference – 1/2 tsp should be enough
  • 1 cup oil for deep frying


  • Wash and dry the okra pods thoroughly. Remove the stalks and slit each one lengthways to form two halves. Sprinkle some salt on to these and rub in. Set aside for ten minutes so that the okra starts to release some moisture.
  • Mix all the dry ingredients in a bowl and sprinkle this mixture on the okra, a spoon at a time while gently rubbing it in to coat the pieces. Sprinkle a few drops of water (no more than 2 tablespoons altogether) on the okra pieces so that all the flour can be incorporated on the pieces. Heat the oil in a deep frying pan or Indian “karahi”. Test if it is hot by dropping a small piece of okra, if it rises to the surface immediately and sizzles, the oil is hot.
  • Deep fry the okra pieces in small batches on medium heat until they turn a deep golden brown. They should be very crispy when taken off the heat. Serve immediately. They will lose their crispiness after a couple of hours so the sooner they are eaten, the better.

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All Comments (2)

  • Hi there,
    WOW, I can see that this is a winner and will definitely be trying this soon as the coronavirus restrictions allow me out to get the bhindi.
    I see that you give the recipe as Indian. As I file all my recipes by regional origin I would very much like to know more precisely where it comes from.
    My guess is that it is Marathi cuisine. Am I right? 🙂
    Love to hear, thanks Richard

    PS hope that your restaurant is doing, or can arrange to do, local deliveries.
    Sadly I am too far away in North Hertfordshire

  • Hi Richard

    So sorry for the late reply – Ive only just figured out how to look at comments on the recipes! Thank you for the compliment. This is made in North India as well as Maharashtra where it is called Kurkurit Bhendi. I dont have a restaurant but I do supperclubs which I hope to restart once the lockdown is over.


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