Bhendi/okra / ladyfinger/ deep fried… it can be eaten during teatime or can be served as a sides with rice and sambar/rasam /dal….
Stays very crispy for a long time…
Easy and very tempting recipe….
▪1 tbsp Gramflour
▪1 tbsp riceflour
▪1tsp chilly powder
▪A pinch hing/Asafoetida powder
▪A pinch turmeric
▪A pinch amchur /dry mango powder)
▪Two pinch jeera /cumin powder
▪Two pinch garammasala powder
▪1/4tsp white til
▪Salt to taste
▪Oil for deep frying
▪wash bhendis under running water properly then dry this with a help of a kitchen towel..
▪Cut bhendis sides then cut into half then into strips, keep aside in a plate ..
▪In a bowl mix all the above ingredients well
▪Now sprinkle on cut bhendis see that the besan mixture is mixed well with bhendis
▪Don’t use water at any stage otherwise you won’t get bhendis crisp…
▪Heat kadai add oil ,when hot add bhendis, fry this on medium to high flame when golden remove on a tissue papper to remove excess oil..
▪enjoy this with a cup of hot tea /coffee or as a side to rice..