Experiment With Your Regular Bhindi, Try Kurkuri Bhindi

Kurkuri Bhindi
Via: Envato

Bhindi is that one veggie that can be cooked every day, and you are never going to get bored of it. Bhindi, no doubt, is cooked in many ways, but the most loved variant is the kurkuri bhindi.

Via: Envato

Kurkuri bhindi is everything we need in a vegetable, crisp, taste, and perfection above all. The only problem with kurkuri bhindi is, it turns soggy if kept for a long time.

Tips for making perfect kurkuri bhindi:

  • Make sure to choose a perfectly thin and long bhindi.
  • Pat dry each bhindi properly.
  • The slices must be thin for getting the perfect crisp, so ensure that the slices you are cutting are thin.
  • Add salt later, after all the spices have been added.

So, let’s not wait anymore and start kurkuri bhindi recipe.

Kurkuri Bhindi contains almost 98kcal calories:

  • Carbohydrates: 9g
  • Protein: 2g
  • Fat: 5g
  • Sodium: 8mg
  • Potassium: 226mg
  • Fibre: 3g
  • Sugar: 1g
  • Vitamin C: 14.4mg
  • Calcium: 51mg
  • Iron: 0.7mg
Prepare time:40 mins
Cook: 20 mins
Ready in: 1 hr


Via: Envato
  • 250 gms ladyfinger/ bhindi
  • Salt according to taste
  • ½ tsp red chili powder
  • coriander powder – ½ tsp
  • ½ tsp cumin powder
  • 1 tbsp dry mango powder
  • ½ tsp chaat masala
  • ¼ cup gram flour
  • 2 tbsp rice flour
  • 1 tsp chaat masala
  • Oil for frying


Via: Envato
    1. Wash the bhindi thoroughly and wipe them dry with a towel.
    2. Slice the bhindi into one by four vertically or small round pieces horizontally, whatever suits you.
    3. Add turmeric powder, chilli powder, coriander powder, cumin powder, garam masala powder, dry mango powder, chaat masala powder, and salt according to your taste on bhindi one at a time.
    4. Mix the bhindi well with these masalas.
    5. Now, sprinkle gram flour and rice flour on top of the bhindi and make sure that the bhindi is well coated.
    6. Marinate the bhindi properly with this spice mix for almost an hour.
    7. Next, heat sufficient oil as per the amount you like in a kadhai to deep-fry the bhindi.
    8. Fry the bhindi till it is crisp and golden brown in colour.
    9. Drain the excess oil on absorbent paper.
    10. Sprinkle chaat masala (if you want) and serve hot.

Serve the bhindi as it is, or it will even taste amazing with a bowl of curd and some rotis on the side.