Kurkuri Bhindi Recipe with VRD Masale Whole Spices

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VRDADMIN

On June 13, 2025

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Here’s a recipe for Kurkuri Bhindi (Crispy Okra) using VRD Masale whole spices to add authentic flavor and aroma to this delicious, crispy dish!

Ingredients:

500g fresh bhindi (okra), washed, dried, and cut into 1-inch pieces
2 tablespoons rice flour (for extra crispiness)
2 tablespoons chickpea flour (besan)
1 tablespoon cornflour (optional, for crunch)
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon garam masala (or your special spice blend from VRD Masale)
Salt, to taste
2 tablespoons vegetable oil (or ghee for extra flavor)
Whole Spices from VRD Masale:
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1-2 dried red chilies (optional, for heat)
1/2 teaspoon mustard seeds

Instructions:

Prepare the spices: In a small pan, heat 1 tablespoon of oil over medium heat. Add the cumin seeds, fennel seeds, mustard seeds, and dried red chilies. Allow them to sizzle and release their aroma for about 30 seconds. Remove from heat and set aside.

Prep the bhindi: After washing the okra (bhindi), ensure they are thoroughly dried using a kitchen towel or cloth. This step is crucial to ensure the okra crisps up and doesn’t become slimy while cooking.

Make the spice mix: In a large mixing bowl, combine the rice flour, chickpea flour, cornflour (if using), turmeric powder, red chili powder, garam masala, and salt. Add the ginger-garlic paste and the tempered whole spices from VRD Masale. Mix everything together well.

Coat the bhindi: Add the dried okra pieces to the bowl with the spice mix. Toss the okra well until each piece is evenly coated with the flour and spice mixture. Let it sit for 5-10 minutes to allow the spices to stick to the okra.

Fry the okra: Heat the remaining 1 tablespoon of oil in a large non-stick pan or skillet over medium-high heat. Once the oil is hot, add the coated bhindi in batches. Fry the okra pieces, stirring occasionally, until they are golden brown and crispy, about 10-12 minutes.

Drain excess oil: Once the okra is crisp, remove it from the pan and place it on a paper towel to drain any excess oil.

Serve: Garnish with fresh coriander leaves and serve the crispy Kurkuri Bhindi as a snack or a side dish with roti, paratha, or rice.

Notes:

The VRD Masale whole spices, including cumin, fennel, mustard seeds, and dried red chilies, provide an aromatic, flavorful base that enhances the natural taste of the okra.
For extra crispiness, ensure that the okra is thoroughly dried before coating with the flour mixture, as moisture can prevent it from becoming crispy.
If you prefer a spicier kick, feel free to increase the amount of red chili powder or add more dried red chilies.
This Kurkuri Bhindi recipe with VRD Masale whole spices will bring a delightful crunch and aromatic flavor to your table. Enjoy this easy-to-make and irresistible dish!