Munch the crunch
Pushpesh Pant
Bhindi would be one of the most popular vegetables the world over. Okra aka ladies’ fingers is considered a delicacy in the West and there are many recipes that vie for the top spot in India. In Awadh and Hyderabad, Dum ki Bhindi is believed to have no peer while Down South, Vendakai Pachadi and Sambar that allow it to shine. The Patasis like it fried crisp before dunking it in cold curd raita, and our friend Atiya Zaidi cooks a mean Bhindi ka Salan to die for from her Jaunpuri repertoire. Then there are other contenders — Bhindi Do Pyaaza, Achaari and Bharwan. Recently, during a trip to Bangkok, curating a tasting menu for the legendary Indian restaurant called Indus, we encountered a novel rendering of Kurkuri Bhindi that bowled us over. Chef Nishant Chaubey and Chef Amit prepared it in a jiffy. We gladly purloin and tinker-tamper with their recipe, acknowledging the debt.
Kurkuri Bhindi
Ingredients
Bhindi 500g
Onion 1 small (peeled and chopped fine)
Cumin powder 1/2 tsp
Clove powder 1/4 tsp
Coriander powder 1/2 tsp
Red Chili powder 1/4 tsp
Ghee 1 tbsp
Rice flour 1 tsp (for batter)
Salt To taste
Oil For deep frying
Method
Wash or wipe clean the bhindi. Separate about one fourth and after removing the tops and tips with a sharp knife, cut in thin diagonal slices. Prepare a thin tempura like batter mixing ice cold water with rice flour and a pinch of salt. Heat oil in a pan. Cut rest of the bhindi into discs of about 1/2-inch thickness. When the oil reaches smoking point, put in the bhindi discs and fry briskly for a minute keeping a sharp eye to ensure these don’t burn. Remove with a slotted spoon and drain excess oil on kitchen towels. Now dip the other lot in batter and deep fry these for about 30 seconds. Heat ghee in a pan and add chopped onions. Stir fry till translucent. Add the powdered spices along with the crispy discs. Mix to coat with masala; then remove to a platter. Top it with batter-coated bhindi. Sprinkle pomegranate seed powder over it. Enjoy!
