Kurkuri Bhindi

Prep: 40 minutes | Cook: 20 minutes | Servings: 2


250 gms lady finger/ bhindi

¼ tsp turmeric powder

½ tsp red chilli powder

½ tsp coriander powder

½ tsp cumin powder

½ tsp garam masala powder

½ tsp dry mango powder

½ tsp chaat masala

¼ cup gram flour

Salt to taste

Oil for frying


  • Wash the bhindi completely and wipe them dry with paper towel.
  • Slice them into one by 4 vertically.
  • Sprinkle turmeric powder, chilli powder, coriander powder, cumin powder, garam masala powder, dry mango powder, chaat masala powder and salt on bhindi one by one.
  • Mix the bhindi well with these masalas. Sprinkle gram flour on top on the bhindi and make sure the bhindi is well coated with the gram flour.
  • Marinate the bhindi with this spice mix for an hour.
  • Heat sufficient oil in a kadhai to deep-fry the bhindi.
  • Fry the bhindi till crisp and golden brown.
  • Drain the excess oil on an absorbent paper.
  • Sprinkle chaat masala and serve hot.

Note: Kurkuri Bhindi can be served as it is or even with a bowl of curd and some rotis on side.