Bhuni Besan Bhindi
Equipment
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
- Bowl
Ingredients
- Vegetable oil for deep frying
- 750 g Okra topped and tailed (trimmed)
- 5 teaspoons Coriander ground
- 1 tablespoon Amchoor
- 1 teaspoon Chilli powder
- 1 teaspoon Turmeric ground
- 5 tablespoons Ghee
- 50 g Gram (Chickpea) flour (1/2 cup)
- 1 teaspoon Black pepper ground
- 1/2 teaspoon Black cardamom ground
- 1/2 teaspoon Nutmeg ground
- Salt
Instructions
- Heat enough oil for deep-frying in a kadhai or deep heavy-based pan to 180'C / 350'F, or until a cube of bread browns in 30 seconds.
- Working in batches, add the okra to the hot oil and deep-fry for 2-3 minutes, or until crisp. Remove with a slotted spoon and drain on kitchen paper (paper towels).
- Put the coriander, amchoor, chilli powder and turmeric in a small bowl, add 3 tablespoons water and mix together.
- Heat the ghee in a heavy-based pan over medium-low heat, add the gram flour, and stir-fry for about 1 minute, or until it is fragrant. Add the deep-fried okra and the ground spices mixture and stir-fry for a few seconds.
- Season with salt and stir-fry for about 5 minutes, or until the gram flour coats the okra. Sprinkle over the ground pepper, cardamom and nutmeg, then remove from the heat and adjust the seasoning, if necessary.
Video
Nutrition
Serving: 4gSodium: 30mgCalcium: 166mgVitamin C: 43mgVitamin A: 1507IUSugar: 5gFiber: 8gPotassium: 700mgCholesterol: 48mgCalories: 289kcalSaturated Fat: 12gFat: 20gProtein: 7gCarbohydrates: 24gIron: 2mg
Tried this recipe?Let us know how it was!