Monday, May 7, 2012

Crispy Okra (Kurkure Bhindi)

Okra or ladies finger is a big hit in my house. My husband wouldn't mind eating it all seven days a week! My sister belongs to the same category! My little one and me on the other hand don't mind eating it, but there has to be a variation - can't eat the same recipe again and again. So, I am always on the look out for new ways to cook this vegetable.

This recipe is adapted from Sanjeev Kapoor's Kurkure Bhindi. The original recipe calls for deep frying the okra and then adding chat masala and red chilli powder. It is more of an appetizer than an entree. But I avoid deep frying whenever possible. Baking it in the oven is a healthier options and that's what I have done here. Also, I let the spices blend and marinate before baking and used chopped tomatoes and cilantro for garnish. A drizzle of lime juice and voila! I had a side dish for my chapattis!

Needless to say, tonight's dinner was a big hit and I have just an empty serving bowl to prove it :)

Preparation & Cooking: 1 hour (including 30 minutes to marinate)            Serves:2

Bhindi/Okra/Ladies Finger – About 15 in number
Turmeric – ¼ teaspoon
Chat Masala - 2 teaspoons
Kashmiri Red Chilli Powder - ½ teaspoon 
Salt – to taste
Oil – 2 tablespoons (I use olive oil)
Cooking Spray (or oil) – to grease
Tomato - 2 tablespoons, diced fine
Cilantro leaves - 2 tablespoons, chopped fine
Lime juice – 1 tablespoon

  • Preheat the oven to 450 degree Fahrenheit (232 degree Celsius). Layer a baking sheet with aluminum foil, grease it with cooking spray/oil and set it aside.
  • Wash and pat dry the okra. Make sure the okra is completely dry before proceeding, otherwise they will not cook crisp but will turn mushy instead.

  • Slice each okra lengthwise into four pieces. and layer them on the baking sheet.
  • Add chat masala, turmeric powder and Kashmiri red chilli powder to the okra.
  • Mix well and let it marinate for about 30 minutes.
  • Now drizzle some oil  over it and bake it in the oven at 450 degree Fahrenheit (232 degree Celsius) for about 20 minutes.

  • Now the okra should be brown and crunchy. Take it out of the oven and add salt to taste.
Just before serving, garnish with finely chopped cilantro and diced tomatoes. Drizzle about 1 tablespoon lime juice.

Handy Tip:
Oven timings may vary, so keep checking after about 15 minutes. Sometimes it could take an additional 5-10 minutes.
Always add salt after taking out of the oven, that way the okra will cook nice and crisp. Adding salt earlier would make the okra release moisture and soften.
Add the garnish and lime juice just before serving, that way the dish won't turn soggy.

Sending this across to Priya’s ”Healthy Diet – Vegetarian Side Dishes” event guest hosted by Vardhini of Cook's Joy.


  1. Crispy and tasty. Love this veggie and the roasted form looks tempting. Thx for linking.



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