KURKURI BHINDI (Main Course - Vegetarian)

This dish is sure to turn even the non bhindi eaters into a fan of the vegetable commonly known as Lady Finger!

Ingredients: (Serves 6)

Bhindi (Lady Finger) – ½ Kg (Trimmed and cut finely either in roundels or slant)

Potatoes – 4 Medium (grated and kept in water)

Dhaniya (Coriander) Powder – 2 ½ Tsp

Jeera Powder – 1 ½ Tsp

Kala Namak – 1 Tsp

Amchur Powder – 1 Tsp

Salt to Taste (if required)

Oil for deep frying

Method:

-Deep fry the trimmed bhindi till they are crisp but not burnt.

-Wash the grated potatoes in plenty of runny water to remove all the starch. The grated potatoes should feel non sticky. Drain the water well and deep fry the potatoes by spreading them in the oil. Deep fry till golden brown and crisp.

-In a large pan add the bhindi, potatoes, all the dry masalas and cook on low flame for a minute. Mix well so that the masala coats the bhindi and potatoes.

-Serve Hot with Rotis and Dal Rice.

(Do not reheat the bhindi too much. 
Kurkuri Bhindi can be kept in the refrigerator for 5 to 6 days and idle if you are travelling.)

ENJOY EATING, KEEP COOKING!