- 1/2 bhindi ( okra )
- 100 gm besan ( Bengal gram flour )
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 4 tsp ajwain ( carom seeds )
- juice of 1 lime
- 1 tsp chaat masala
- oil for deep frying
- salt to taste
- fresh mint and juliennes of ginger for garnishing
Method,
Wash the bhindi ( okra ) and then dry thoroughly . If this is not
done, the bhindi will be sticky and slimy when cut in the next step.
Remove the top stem of each bhindi ( okra ) and then slit diagonally into thin slices.
Heat the oil in a pan on a medium flame. Do not heat the oil too much
as bhindi burns quickly when deep fried.
Put the bhindi in a large mixing bowl and sprinkle all the above dry
ingredients on it. Season with salt just before frying or else bhindi will
release water and become soggy. Deep fry the bhindi a little at a time,
until crisp and drain on the paper towels. Garnish with lime juice, fresh mint
and juliennes of ginger
