Kurkuri Bhindi (Crispy Okra)
This crispy kurkuri bhindi is one of my mother's specialties. It's a delicious side that she would frequently serve alongside lamb roast and fried rice.
- 2 lbs. okra
- 1-2 cups neutral oil (canola/sunflower/vegetable)
- ¾ teaspoon coriander powder or to taste
- ¾ teaspoon salt or to taste
- Juice of 1 lemon
Thinly slice each okra length wise in 4-6 parts. Spoon out the seeds where you can.
Heat a non-stick wok, saucepan or skillet. Add oil until it’s 2-3 inches deep. Let it heat for a few seconds. To check if the oil is ready, drop an okra to see if it rises.
Bring heat to medium-low and fry the okra in batches. Don’t overcrowd the pan. Fry until it browns slightly and becomes a deeper forest green. Make sure it doesn't burn.
Drain on a paper towel. Season with salt and coriander powder, and gently mix well.
Top with lemon juice right before serving.