Serves 4 - 6
Preparation time 15 mins
Cooking time 20 mins
Dairy Free, Gluten Free, Nut Free, Sugar Free, Vegetarian, Vegan
½ pound of Okra
Salt / black salt (sanchar) (½ teaspoon)
Turmeric (1 level teaspoon)
Cumin seeds (1 level teaspoon)
Cumin powder (1 level teaspoon)
Coriander powder (1 level teaspoon)
Chilli powder or flakes (1 level teaspoon)
Gram flour (chickpea flour/besan, 2 tablespoons)
Small onion finely chopped
Tomato finely chopped
Fresh coriander finely chopped
Green chilli finely chopped (optional)
Oil to fry
1) Thoroughly wash the okra and dry with kitchen towel. They need to be dry for this dish.
2) Chop the top of the okra of and then thinly slice vertically. If the seeds fall out don't worry.
3) Place the chopped bindi in a colander and massage then allowing more of the seeds to come out.
4) Once you have removed the majority of the seeds place onto a plate and add all the dry ingredients to the bindi and toss gently (you can use your fingers) allowing the spices to cover all the strips of bindi.
5) Allow to sit for about 10 mins.
6) Meanwhile you can put the oil on to heat up.
7) Before frying the bindi, you need to sprinkle the gram flour over the bindi and again toss gently allowing the flour to coat the strips of bindi. If you think you need more flour add a little more. They don't need to be heavily coated.
8) Once the oil is hot, place a handful into the oil. The best way is to sprinkle them around the pan so they don't clump together. Once you add them to the oil use a ladle to stir them. They should take only a few minutes to fry and go golden brown and crispy.
9) Place them on a kitchen towel to drain some of the oil.
10) To serve I usually add the topping finely chopped and sprinkled over.
This can be eaten as a snack or appetiser and served with a yogurt chutney or just eaten on its own.