Spicy crispy bhindi bhaji

Okra, Ladies’ fingers, bhindi or dharoosh… there are many names for this green, geometric, pointy vegetable. It equally inspires very different reactions from its fans and its haters. 

 

The people who love it need no explanation as to the variety of ways of cooking bhindi. It can be stewed, curried, shallow fried and deep fried. Boiling is not recommended by me, but I am sure there are people who don’t mind it cooked that way.

The haters tend to dislike one thing in particular: the sliminess which can be present in this most maligned of vegetables. To those haters I say this – my recipe here uses chick pea flour which not only absorbs the moisture in the ladies’ fingers, but it also provides a basis for a "barely there" crispy batter.

I made this recipe in a frying pan, which I partly filled with vegetable oil. That oil I intend to reuse for other bhajis or pakoras. I try to use oil more than once if possible, except for when that first use is for meat and then a vegetable dish is likely to follow, or when I know the batter is likely to leave burned bits in the oil.

You could also cook these bhaji in a karahi/karai or a wok, a deep fat fryer or maybe even an air fryer. You will have to tweak the recipe accordingly.

This recipe is a great side dish for the curry of your choice or even with a simple dahl and rice. It is vegetarian and vegan. 

Even though there is chilli powder in this dish, the result was not hot. So I don't think you need to worry about the result being too fiery. If, however, you like it hot, feel free to either add a little more chilli powder or perhaps some cayenne powder. 

Spicy crispy bhindi bhaji

Recipe: 

250g okra/bhindi/ladies’ fingers

¼ teaspoon turmeric (for colour, so you could omit this)

½ teaspoon coriander

½ teaspoon cumin

½ teaspoon chilli powder

½ teaspoon amchur (green mango powder)

½ teaspoon Chaat masala – a tangy and spicy condiment well worth investigating (if you lack amchur, use more chaat masala and vice versa)

½ teaspoon salt

Vegetable/rapeseed/sunflower oil (amount depends on pan and method of frying used).

4 tablespoons of chick pea flour (besan).

You will need:

A large bowl, a small bowl, a frying pan, a spatula or similar, a large plate, kitchen paper, knife, chopping board, scales, measuring spoons.

Method:

1. Prepare your bhindi. It should be trimmed at the top, then quartered lengthwise. Put in a non-metallic bowl ready for being marinaded.  

2. Mix up all the spices and salt in a small bowl.  Pour over the okra, rub all over.

3. Leave to marinate for at least half an hour.

4. Measure out 4 tablespoons of chick pea flour (besan). Add two tablespoons and mix thoroughly. Add the rest bit by bit, mixing as you go. You only want to coat the okra a little. You don't want clumps.

5. Take a large frying pan and fill either half an inch or 1" with oil. Or alternatively, you could use a deep fat fryer filled with the same oil. I didn’t want to try this as I didn’t want bits of the batter coming off and potentially burning in the fryer. Cleaning it out is a necessary but unpleasant task!

6. Heat up the oil. Fry the okra in two batches. 

7. Put on kitchen paper to absorb excess oil. Lightly season with salt if needed.

8. Enjoy immediately!