Kurkuri Bhindi, The Punjabi Way – Crunch That Hits Different

1.

Start by picking fresh ladyfingers and then washing them thoroughly.

2.

Thinly slice the bhindi into strips so that the ladyfinger will be crunchier.

3.

Then in a bowl add besan, and spices like red chilli, turmeric, and amchur, and then add the thinly sliced lady fingers.

4.

Now let it rest for few minutes so that the bhindi or ladyfinger absorbs all the flavors.

5.

Take a pan, heat one to two tablespoons of oil in it, and then deep-fry the ladyfingers till they turn brown and golden crispy.

6.

Then place the ladyfingers on the tissue paper so that the excess oil is removed, and then sprinkle some chat masala over them.

7.

Your tasty kurkuri bhindi is ready, Punjabi style. Serve it with dal-chawal or eat it separately.