Crispy Okra, Bhindi Fry Recipe
by Tarla Dalal

You will love this dish irrespective of whether you usually like bhindi or not.

Slit okra is coated with cornflour and deep-fried to an excitingly crisp texture, before being tossed with lip-smacking ingredients like spring onions, ginger, garlic and soya sauce that simply make you drool with their strong Oriental flavour.

Serve the Crispy Okra immediately to retain its crispness and enjoy the best flavours too. You might have to fry the bhindi for quite some time to get the crispy texture, but the outcome is worth your patience.

Serve as Starters / Snacks or as a side dish to the Main Course .

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Crispy Okra, Bhindi Fry Recipe recipe - How to make Crispy Okra, Bhindi Fry Recipe

3 cups ladies finger (bhindi) , cut into 12 mm. ( 1/2") pieces
1 tbsp cornflour
oil for deep-frying

Other Ingredients
2 tbsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions whites
1 to 2 green chillies , finely chopped
1/2 tsp soy sauce
1 tsp oil
salt to taste

For The Garnish
1/4 cup finely chopped spring onion greens

Method

Dust the okra with a little cornflour and deep fry in hot oil till crisp.
Drain on absorbent paper and keep aside.
In a pan, heat the oil and stir fry the garlic, spring onion whites and green chillies.
Add the fried okra, soya sauce and salt. Stir fry for about 2 minutes.
Serve immediately, garnished with the spring onion greens.

Nutrient values per serving

Energy	268 cal
Protein	1.3 g
Carbohydrates	6.2 g
Fiber	2.2 g
Fat	26.5 g
Cholesterol	0 mg
Vitamin A	272.6 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.7 mg
Vitamin C	8 mg
Folic Acid	61.2 mcg
Calcium	40.1 mg
Iron	0.5 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	3.7 mg
Potassium	71.1 mg
Zinc	0.3 mg