May 28, 2019, Updated Jun 04, 2019 The best part is that you don’t even need to deep fry to make these. They turn out just as good in the oven! Vegan and gluten-free.
Okra is one vegetable which we both love and so not surprisingly I make it often in my kitchen. It is also one vegetable which you guys seem to like and no wonder that all okra recipes that I share on the blog are quite popular. Like you guys love the bhindi masala and the bharwa bhindi. I think okra (or bhindi as well it in Hindi) tastes fantastic with Indian spices. I remember when I was a kid, bhindi was one of my favorite vegetables. But it was mostly made in 2 or 3 ways. Now I try to cook it in different ways when I am bored of the same bhindi masala. Sometimes, I add it to kadhi and make bhindi kadhi and at other time when I feel like munching on it, I make Kurkuri Bhindi. Kurkuri= Crispy and Bhindi= Okra so this crispy spicy okra is quite a favorite around here. In India, mom would always deep fry this and that’s how a lot of people make it. But like you guys know, I try to avoid deep frying as much as possible and so I bake them and they turn out fantastic! In fact Sarvesh says that this version is even better than the fried one!
Tips to Make Baked Kurkuri Bhindi
Since I bake this in the oven, there are few things which I follow to make sure they turn out crispy every time. Choose long slender okra: for the kurkuri bhindi, the long and slender okras work best. So be sure to pick those. Pat dry each okra with paper towel: it’s important to wash the okra and then pat dry each using a paper towel. If you can plan in advance, you can also wash the okra, line them on paper towel and let them air dry overnight. Cut each okra into thin pieces: I usually cut each long okra into 4 thin slices. If the slices are too thick, it won’t crisp up that well. Place thinly sliced okra onto a baking sheet lined with aluminium foil and make sure that you spray the foil well with a oil spray before lining the okra. If you don’t have a oil spray, just use regular oil but make sure there’s a coating of oil before you place the bhindi on the foil. The layer of oil on the bottom helps the okra to crisp up as it bakes in the oven.
Line all okra slices in a single layer on baking pan with space between each okra slice: this is important, don’t overcrowd the pan. You must line all the slices in a single layer with some space between each slice. Add salt later: I usually mix the bhindi with all the spices except the salt and bake it. Once it’s baked and crisp, I then add the salt. For this kurkuri bhindi recipe, I have not used a lot of spices- just garam masala, ajwain, turmeric, chaat masala and red chili powder. And besan and rice flour to bind it all together. I also added some mustard oil to the masala because we were baking this. If you are going to deep fry this, you can just skip the oil in the marination. You can very well use the same recipe for deep frying. Just deep fry on high heat until crisp.
Serving Suggestions for Kurkuri Bhindi
I usually serve it as a side with my Indian meal of dal, roti and any curry. Or I also serve it an an appetizer. Serve them like spicy okra fries with a side of ketchup or cilantro chutney.
Method
Make sure to choose long slender okra for this recipe. Wash the okra and then and pat dry each okra with a paper towel. This is important. Once dried, remove the head and tail of okra and then cut each okra into 4 pieces. If your okra is small, you may cut them into 2 pieces. You may also remove the seeds from the okra, I keep them as such.
Now to a large bowl add all the cut okra slices. Then add in besan, rice flour, garam masala, ajwain, turmeric, chaat masala and red chili powder.
Then add the mustard oil. Toss everything together. I mix everything using my hands. Rub each okra slice with the masala and oil using your hand. And don’t worry if it looks like they aren’t all coated well with the masala. It would taste good in the end. Leave this mixture for 10 minutes if you want.
Line a large baking tray or 2 regular sized baking tray with aluminium foil. Then spray the foil nicely with oil. Then arrange all the coated okra slices in a single layer on the baking sheet. Bake at 400 F degrees (pre-heat for 15 minutes at least) for 20 to 22 minutes until brown and crisp.
Then remove tray from oven and let it sit for 5 more minutes. Sprinkle salt all over and stir. Transfer to serving plate, you can squeeze lemon juice or sprinkle some more chaat masala. Serve kurkuri bhindi as an appetizer or a side to any Indian meal.
If you’ve tried this Kurkuri Bhindi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
title: “Kurkuri Bhindi Baked " ShowToc: true date: “2024-10-18” author: “June Wright”
May 28, 2019, Updated Jun 04, 2019 The best part is that you don’t even need to deep fry to make these. They turn out just as good in the oven! Vegan and gluten-free.
Okra is one vegetable which we both love and so not surprisingly I make it often in my kitchen. It is also one vegetable which you guys seem to like and no wonder that all okra recipes that I share on the blog are quite popular. Like you guys love the bhindi masala and the bharwa bhindi. I think okra (or bhindi as well it in Hindi) tastes fantastic with Indian spices. I remember when I was a kid, bhindi was one of my favorite vegetables. But it was mostly made in 2 or 3 ways. Now I try to cook it in different ways when I am bored of the same bhindi masala. Sometimes, I add it to kadhi and make bhindi kadhi and at other time when I feel like munching on it, I make Kurkuri Bhindi. Kurkuri= Crispy and Bhindi= Okra so this crispy spicy okra is quite a favorite around here. In India, mom would always deep fry this and that’s how a lot of people make it. But like you guys know, I try to avoid deep frying as much as possible and so I bake them and they turn out fantastic! In fact Sarvesh says that this version is even better than the fried one!
Tips to Make Baked Kurkuri Bhindi
Since I bake this in the oven, there are few things which I follow to make sure they turn out crispy every time. Choose long slender okra: for the kurkuri bhindi, the long and slender okras work best. So be sure to pick those. Pat dry each okra with paper towel: it’s important to wash the okra and then pat dry each using a paper towel. If you can plan in advance, you can also wash the okra, line them on paper towel and let them air dry overnight. Cut each okra into thin pieces: I usually cut each long okra into 4 thin slices. If the slices are too thick, it won’t crisp up that well. Place thinly sliced okra onto a baking sheet lined with aluminium foil and make sure that you spray the foil well with a oil spray before lining the okra. If you don’t have a oil spray, just use regular oil but make sure there’s a coating of oil before you place the bhindi on the foil. The layer of oil on the bottom helps the okra to crisp up as it bakes in the oven.
Line all okra slices in a single layer on baking pan with space between each okra slice: this is important, don’t overcrowd the pan. You must line all the slices in a single layer with some space between each slice. Add salt later: I usually mix the bhindi with all the spices except the salt and bake it. Once it’s baked and crisp, I then add the salt. For this kurkuri bhindi recipe, I have not used a lot of spices- just garam masala, ajwain, turmeric, chaat masala and red chili powder. And besan and rice flour to bind it all together. I also added some mustard oil to the masala because we were baking this. If you are going to deep fry this, you can just skip the oil in the marination. You can very well use the same recipe for deep frying. Just deep fry on high heat until crisp.
Serving Suggestions for Kurkuri Bhindi
I usually serve it as a side with my Indian meal of dal, roti and any curry. Or I also serve it an an appetizer. Serve them like spicy okra fries with a side of ketchup or cilantro chutney.
Method
Make sure to choose long slender okra for this recipe. Wash the okra and then and pat dry each okra with a paper towel. This is important. Once dried, remove the head and tail of okra and then cut each okra into 4 pieces. If your okra is small, you may cut them into 2 pieces. You may also remove the seeds from the okra, I keep them as such.
Now to a large bowl add all the cut okra slices. Then add in besan, rice flour, garam masala, ajwain, turmeric, chaat masala and red chili powder.
Then add the mustard oil. Toss everything together. I mix everything using my hands. Rub each okra slice with the masala and oil using your hand. And don’t worry if it looks like they aren’t all coated well with the masala. It would taste good in the end. Leave this mixture for 10 minutes if you want.
Line a large baking tray or 2 regular sized baking tray with aluminium foil. Then spray the foil nicely with oil. Then arrange all the coated okra slices in a single layer on the baking sheet. Bake at 400 F degrees (pre-heat for 15 minutes at least) for 20 to 22 minutes until brown and crisp.
Then remove tray from oven and let it sit for 5 more minutes. Sprinkle salt all over and stir. Transfer to serving plate, you can squeeze lemon juice or sprinkle some more chaat masala. Serve kurkuri bhindi as an appetizer or a side to any Indian meal.
If you’ve tried this Kurkuri Bhindi Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
