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2 tbsp - Besan (gram flour)
1/2 tbsp - Ajwain (carom seeds)
1/2 inch piece -
(for the garnish)
A pinch of
A pinch of chilli powder
Salt to taste
How to Make Crunchy Okra
Wash the okra, and cut off the stem ends. Slit each okra length-wise in half, and then slit the halves again. You should have 4 pieces slit length-wise from each okra.
Sprinkle the besan, ajwain, salt, turmeric, and chilli powder over the okra pieces. Mix well.
Julienne the ginger (cut the ginger into small thin matchstick pieces).
Heat oil in a kadai or wok. Deep-fry the okra in batches till golden brown.
Drain and keep aside on serving dish.
Deep-fry the ginger pieces till golden brown.
Garnish the okra with the ginger.
This dish goes well with ghee rice and rotis.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.