Crisp Bhendi

It’s so good to be back to writing again. Been really missing all this.Crisp bhendi make ideal accompaniment with rice. They are liked by all and can be preserved for a few days. But take care, do fry them well lest they may not turn soggy.

INGREDIENTS :

  • bhendi or okra 1kg
  • salt to taste
  • chilli powder 1tsp
  • oil for frying

crisp bhendi

METHOD:

  • Wash,pat dry ¬†and cut bhendi into thin circles.
  • Heat oil in a frying pan. When done, put sufficient quantity in the oil and let it cook on medium flame until brown. Slowly, remove and put it on a tissue paper.
  • Later, transfer to a bowl and add salt and chilli powder to taste.
  • Repeat procedure for all the cut slices.
  • Store in an airtight container.

Handy hints:

  • Bhendi should not be wet while cutting.
  • Pat dry well on an old towel.
  • Each time add salt and chilly separately and mix with a spoon. Do not wait to add in the end.
  • Chilly powder add according to the taste, the more, the spicier it is.

4 thoughts on “Crisp Bhendi”

  1. Bheendi is my favorite and I love to have it anyhow, even steamed. I never had the way you have mentioned. I have noted down the recipe and surely going to prepare at the earliest.

Appreciate all your comments.