250 gm Bhindi(okra) DIAGONALLY cut into thin slices
½ tsp turmeric powder
½ tsp coriander powder
½ tsp black pepper powder
½ tsp red chilli powder
3-4tbs besan (chickpea powder)
Salt to taste
Chaat masala for garnishing (optional)
Mustard oil for deep frying
Using your hands, mix all of the above powdered masalas(except chaat masala) and besan with the sliced Bhindi. Make sure each sliver is coated with the mixture.
Heat mustard oil in a wok. Deep fry the bhindi, a few at a time, till they turn crisp….not too long , just till the masala turns golden but bhindi retains its green colour.Remove from oil onto a paper towel.
Sprinkle and serve. Tastes best with daal and rice.
– Courtesy Eating Cruelty Free (Rajiv Gupta)