Kurkuri Bhindi, or Crispy Bhindi Fry, is an easy and super tasty vegetarian recipe made with our all-time favourite bhindi (ladyfingers) as the star ingredient. It’s a simple recipe that requires minimal ingredients and gets ready in just a few steps!
This easy bhindi fry recipe features tender bhindi slices coated with gram flour and a variety of ground spices and seasonings and fried to perfection. It has a deep crunch and packs tangy, spicy, and savoury flavours in each bite.
You can pair this simple bhindi fry with your everyday meals. There is very little prep work involved, making it a great choice for an evening snack or your lunchbox.
Learn how to make this mouth-watering recipe of kurkuri bhindi at home:
Preparation Time: 40 minutes.
Cooking Time: 20 minutes.
Serves: 2 people.
Course: Side Dish.
- 500g bhindi (ladyfingers).
- ½ tsp Zilli's Ginger Powder.
- ½ tsp Zilli's Garlic Powder.
- 1 tsp Zilli's Red Onion Powder.
- Salt as per taste.
- ¼ tsp turmeric powder.
- ½ tsp red chilli powder.
- 1 tsp coriander powder.
- ½ tsp amchur (dry mango) powder.
- 1 tsp cumin powder.
- ½ tsp chaat masala.
- ¼ tsp garam masala.
- 2 tbsp besan.
- 2 tsp mustard oil.
- 15 tsp vegetable oil.
How to Make Kurkuri Bhindi:
Preparing the Bhindi:
- Wash the bhindi (ladyfingers) and dry it properly.
- Trim off the head and slice each bhindi lengthwise into thin pieces.
- Take a bowl and add sliced bhindi to it. Add all the spices and seasonings one by one to the sliced bhindi.
- Next, add the besan and mustard oil and mix well. Keep it aside for 30 minutes.
Making the Kurkuri Bhindi:
- In a pan or kadhai, heat vegetable oil over a medium-to-high flame.
- When the oil is hot enough, deep fry the bhindi masala in batches until the bhindis turn golden brown and crispy.
- Transfer the fried bhindi to a plate and let it cool down for 10 minutes.
Your Kurkuri Bhindi is ready to be served and enjoyed!
Tips and Variations for Kurkuri Bhindi Recipe:
When frying your kurkuri bhindi masala, ensure that your oil is hot enough. Otherwise, the bhindi will absorb oil and turn soggy.
Do not overcrowd the pan when frying. Give the bhindis space and fry them in batches.
Make sure that your bhindi is properly dried, as excess moisture will affect the final texture.
If you don’t have besan, you can swap it with rice flour or cornflour to make your bhindi fry crispy.
Variations in Kurkuri Bhindi Recipe:
- Baked Kurkuri Bhindi: You can make healthier kurkuri bhindi without frying. Place your bhindi on a baking tray and brush with oil. Bake the kurkuri bhindi in an oven at 200 °C for 12 to 15 minutes or until brown and crispy. Remember to flip the bhindis once midway.
- Kurkuri Bhindi in Air Fryer: Arrange the bhindis in the air fryer tray without overcrowding. Lightly spray with coil and cook the kurkuri bhindi fry in the air fryer at 375 °F (190 °C) for 10 minutes. Flip them and cook for an extra 2 minutes.
- Rajasthani Kurkuri Bhindi: To make Rajasthani-style kurkuri bhindi, you will need to fry the bhindi first in a batter made with besan, salt, and chilli powder. Once fried, mix well with the spices and seasonings, and serve!
- Andhra-Style Kurkuri Bhindi: To make your kurkuri bhindi Andhra-style, you need to dry roast and grind cumin seeds, coriander seeds, peanuts, chana dal, and red chillies to a powder. Mix in some salt, desiccated coconut, and Zilli’s Garlic Powder. Fry your bhindi, toss it into this prepared masala, and enjoy!
Serve this kurkuri bhindi fry as it is, or you can garnish it with coriander leaves, sliced green chillies, julienned ginger, and a sprinkle of Zilli’s Lemon Powder.
This dry bhindi fry can be enjoyed on the side with dal-rice, curd-rice, sambar-rice, or paneer.
It also pairs well with roti, khichdi, a bowl of curd, and papad.