7 Crispy Kurkuri Bhindi Prepared by Mr. Ramesh Mondol Mr. Ramesh Mondol Bronze Director Bihar F R OM T H E K I T C H E N O F • Firstly, take 260 grams bhindi. Make sure to wash and pat dry before slicing. Slice into thick strips and remove the seeds. • Deep fry in hot LITE HOUSE Rice Bran Oil. Fry until the bhindi turns crispy golden. • Drain off excess oil. • Add 1 tsp chilli powder, ¼ tsp turmeric powder, ½ tsp coriander powder, ½ tsp cumin powder and ½ tsp chaat masala. • Mix well and make sure all the spices are well coated. • Now add 1 tsp of lemon juice and salt as required. Mix well. • Marinate for 10 minutes and do make sure that the flavours are absorbed well. • Add 2 tsps of LITE HOUSE Rice Bran Oil and mix gently. Keep in mind that the coating of masala is done well. • Do not add any extra water, salt helps to release moisture and adding water makes bhindi sticky. • Finally, enjoy Kurkuri Bhindi as an evening snack or for a side dish of lunch. METHOD: • 260 grams Bhindi/Okra • 1 tsp Kashmiri Red Chilli Powder • ¼ tsp Turmeric/Haldi • ½ tsp Coriander Powder • ½ tsp Cumin Powder • ½ tsp Chaat Masala • 1 tsp Lemon Juice • Salt as per taste • 2 tsp LITE HOUSE Rice Bran Oil • LITE HOUSE Rice Bran Oil (for frying) INGREDIENTS
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