How to Make Crispy Bhindi

Lady finger, bhindi or okra is a green coloured vegetable that's usually found in warmer climates. It's long, gummy, crisp and sticky on the inside. In India, we often pan-fry the bhindi with a host of masalas like garam masala, amchoor, haldi etc or use it in the quintessential sambhar, but elsewhere it's also used in salads, soups and curries.(10 Best Bhindi Recipes)Another okra-based popular dish that you'll definitely find at an Indian wedding or an Indian restaurant is Crispy Bhindi, also known as Karari Bhindi. Long pieces of okra, coated in besan or some kind of batter and deep-fried to perfection. They're often finished off with some lime juice and go brilliantly with dal, rice or roti. If after reading all of this you're craving some Crispy Bhindi, then you've come to the right place.Veda - Recipe by Chef Nafeez
Cook Time: 20 minutesIngredients for Crispy Bhindi500 gms bhindi                1 kg refined oil                1 onion, sliced                1 tomato, sliced                1 tsp chaat masala            1/2 tsp coriander, choppedHow to Make Crispy Bhindi1. Cut bhindi (lady finger) in juliennes.2. Deep fry it in oil till it turns crispy.        3. Now, let it cool for a while.4. Add sliced tomato, onion, chop coriander and chaatmasala.
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