Friday, 18 January 2013

Churchuri Bhindi

This is a ‘not so everyday’ recipe, not because it is elaborate but because of the calories – being deep fried. It is extremely simple to make and goes well with plain dal-chawal.


Sliced bhindi or okra,
Sliced green chillies to taste,
Salt to taste,
Crushed black pepper,
Oil for deep frying 


Deep fry the sliced okra or bhindi and green chillies till done and crisp. I use a deep slotted spoon for this, as this way you don’t have to go hunting after the straying bhindi seeds. You can do this in batches.

Mix in the salt and crushed pepper and it is ready to serve.