Recipe - Bhindi Kurkuri

1 kg Bhindi; (lady fingers)
Salt to taste
1 teaspoon Chilli powder; (5 g.)
1 teaspoon Garam masala powder; (5 g.)
One half teaspoon Dry mango; (amchur) powder
(2
; g.)
One half teaspoon Chaat masala; (2 g.)
3 tablespoon Gramflour; (45 g.)
Oil for frying
1 One half teaspoon Ginger; julienned
; (optional) (7 g.)
2 Green chillies; slit
(optional)

SNIP off both ends of each bhindi, slice lengthwise into four slices.

Spread all cut or sliced up bhindis in a flat dish and sprinkle salt, chilli
powder, garam masala powder, amchur powder and chaat masala over
them. Mix well to coat the bhindi slices evenly. Sprinkle gramflour
over the bhindi and mix lightly till evenly coated, preferably
without adding any water. Divide the bhindi into two portions. Heat
oil in a kadai till it is smoking. Fry one portion of the coated
bhindi slices, separating each lightly with a fork. Do not allow
slices to stick to each other.

Remove from oil when both sides are crisp and brown in colour.
Similarly fry the other portion. Remove to a serving platter and
serve hot. Can be garnished with julienned ginger and slit green
chillies.

Converted by MC_Buster.

NOTES : (Crunchy lady fingers)

Converted by MM_Buster v2.0l.