My Cookbook – Ah so crispy bhindi fry

A quick cooking tip from the great cook, Ahem… me

 

Want to cook that very crispy and spicy bhindi fry ? Here is the cheat code for that. Cut the bhindi in small pieces, approx 0.5cm thin. After cutting it add turmeric, chilly powder, dhania powder and ofcourse the secret ingredient… cornflour, yep it helps soak the slime of the bhindi. Heat a generous amout of oil in a pan, saute jeera and onion, once done add the bhindi. Cook till it turns crispy. To add the extra “xing” to the bhindi add the salt late, almost when the bhindi is done, that way you can actually feel the salty, crispy and spicy bhindi fry. 

Psst: I accidentally made it this way last night, how was it simply ambrosial

 

Fervet olla, vivit amicitia: While the pot boils, friendship endures.