Saturday, January 14, 2017

Kurkuri Bhindi - Sanjyot Keer

The one minute video recipes are all the rage since last year (one of the few good things to come out of 2016). This one by chef Sanjyot Keer on Facebook is brilliant! I think it's Rajasthani cuisine at its chatpata, yet sublime best.

I ate it with fulkas, but would make an excellent appetizer for a fancy party. The only downside of the recipe is the wastage of oil, but it is totally worth it.

For the base: 1 Tbsp oil + 1 cup sliced red onion. Saute till lightly brown. Add 3/4 cup sliced tomatoes, and stir till soft. Add haldi, red chilli, dhania powder, garam masala and anar dana powder (I used chaat masala instead). Add 1/2 cup curd and salt to taste. Add fresh mint leaves. Cook until the water from the yoghurt dries up. Add a Tbsp fresh cream (I added greek yoghurt). Set aside.

For the bhindi: I used slightly larger bhindi for this. Remove the top and bottoms of bhindi, slit vertically, and de-seed (this is slightly time consuming, but totally worth it). Slice vertically thinly. So now you have long, thin strands of bhindi. Heat oil in a small kadai or frying pan for frying. To the bhindi, add amchur powder, red chilli powder and dhania powder, Besan, rice flour. Mix everything, and then add salt to taste. No I'm not forgetting water. This one is fried completely dry, and hence the wastage of oil. Just pick up the whole mess with your hands with as much flour attached to the bhindi as possible, and drop the big handful into hot oil. fry on medium to high flame (not low, unless the oil gets too hot) until golden brown. Drain and take out on a plate with a paper towel. It actually doesn't get too oily.

Re-heat the base, spoon on the center of the plate, and arrange the fried bhindi on top. Serve immediately.

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