Khurkuri Bhindi

Many a times I might read a recipe in some book and make a mental note to try that sometime. but there will be some constraint or the other and eventually I might totally forget the recipe and thus a dish goes to 'never tried at home' list. This one however, is something that I neither tasted nor read  anywhere.;  just seen a large picture in a restaurant in Chennai where we had been to drop my daughter off to meet her buddies. They had called it Bhindi Jaipuri or something as exciting. The crisp looking spice added deep fried okras were calling out to try. And this was some two years ago that I had spotted the picture.
How many times would one have purchased the vegetable in two years, especially okra being a commonly used vegetable in a South Indian cuisine? I just did not try the recipe though I had formed an idea as to how it could have been cooked. This week end when I was in my regular vegetable shack, as I was picking out the tender ones, the vendor's assistant passingly suggested that I am going to cook them in an awesome recipe, while I was just thinking in lines of a vadhakkal kari, a usual in my home!
Thus he put the idea in my head and soon the picture came zooming into my mind! And the result is this post on crisp fried bhindis.

It is such an easy recipe though the deep frying makes you rethink about making it often. I needed just 25 numbers of the vegetable for two huge servings.

Ingredients:
200 grams / 25 numbers fresh okra / ladies finger
1 heaped tablespoon gram flour
2 teaspoons red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon asafoetida powder
1/4 teaspoon powdered carom seeds
Salt to taste

Oil for deep frying

Method:
Wash the bhindis and pat them dry. Snip the ends off and cut them in long horizontal strips.
Mix the rest of the ingredients but the oil to the vegetable and allow to coat the surface well.
Heat oil in a pan and deep fry the above mix in small batches until crisp.

Serve as side dish for lunch or as dry side dish with naan or parathas.