#Crispy Gumbo# or #Kurkuri bhindi# apart from regular way

we all know famous vegetable BHINDI and we all love it .may be some of you dont like bhindi but let me tell you after eating this "crispy gumbo" you will start loving bhindi . Bhindi is also known as Gumbo, okra, Ladyfinger,okra plant,Hibiscus esculentus, herb or herbaceous plant what ever you like to call it.But bhindi and gumbo are easy to call. bhindi is being high in anti-oxidant, Vitamin A, C and K, folates, iron, magnesium, zinc, beta-carotene, potassium, phytonutrients and calcium, high in fibre helps to lower blood sugar levels.southern United States and West Indies for its long green pods "bhindi" use as basis for soups and stews to make it thick.There are many style to prepare bhindi.but today we are not preparing stew/soup or subzi we are going to make "Crispy Gumbo" or "kurkuri bhindi".easy and quick to make and can be enjoyed with parathas or plain chapatis.When something can be cooked quickly and easily, and is also too tasty to resist, it appeals to everybody! such is the case with the crispy style bhindi. A combination of fine powders lends a unique flavour to this subzi, which features only simple ingredients that can be found in any body's spice rack. So, you can prepare it any time you need, hot accompaniment for fluffy fresh rotis! you can serve it as a starter, side dish or as a snack,as you like.

Crispy Gumbo (kurkuri bhindi)

servings 4 person preparation time 5 min's

marination time 20 min's cooking time 10 min's max

total time 30 min's

Ingredient's:-

For marination:-

1/2 kg Bhindi (gumbo/okra)

(1 tsp vinegar+1/2 salt)

1 tsp cumin seeds ( jeera)
2 tsp chili powder ( lal mirch)
1/2 tsp turmeric powder ( haldi)
1/2 tsp garam masala
1 tsp mango powder ( amchur)
1/2 cup besan
1 tsp salt (to your taste)
1 tsp lemon juice.

Method:-

Wash the gumbo"bhindi" properly and let it dry, now cut bhindi in oval shape .

Now take a bowl, add vinegar and salt to the bhindi and leave it for 5 Min's.

Now add dry powders turmeric, chili powder, amchur, garam masala, cumin seed, mix it properly.

now add besan, turmeric and mix it well.

mix it well and leave it for around 20 Min's or you can fry instantly.

heat the oil on high flame for deep frying, add marinated bhindi in portions.( do not add whole marinated bhindi in once).

After every 3 Min's stir it, and keep an close eye because it will not take much time.

When colour turns brown that means its ready, don't let it burn ( it tastes bitter on burning), immediately strain it on tissue paper.
Follow the same for next round of deep fry.
Now add some lemon juice and chat masala to crispy gumbo "bhindi", toss it well.

Your crispy gumbo / kurkuri bhindi is ready.

Serve it with roti/paratha and sliced onion's.

Notes:-

you can cut the bhindi in any shape but oval shape will be good.
If bhindi burns it will taste bitter, so deep fry carefully.

Milan Tomic

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