Crispy Bhindi Masala

Step 1

Take 200 grams of okra and cut it into half and spray little oil. Sprinkle 1 teaspoon roasted besan, 1 teaspoon almond flour, 1 teaspoon salt, 1 teaspoon red chili powder, and coat them well.

Step 2

Heat 2 teaspoons of oil and place the coated okars on a skillet. Add 1 teaspoon amchoor powder and fry them until crispy. Keep them aside.

Step 3

Heat 2 teaspoons of oil and 1/2 teaspoon jeera, 1 chopped onion, 1/2 teaspoon turmeric powder. Sauté well for 2 minutes.

Step 4

Add 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon jeera powder, and mix well.

Step 5

Add 1 chopped tomato and mix well. Add 1 teaspoon salt and cook for 2 minutes.

Step 6

Add 1/2 cup water and mix well. Cook until tomatoes are soft.

Step 7

Once the tomatoes are cooked, add 3 tablespoon curd and mix well. Close the lid and cook for a minute.

Step 8

Add 1 teaspoon coconut cream and mix well.

Step 9

Once the gravy is separated from oil and Kasuri methi and add chopped coriander leaves.

Step 10

Take the gravy to the bowl and add crispy okra while serving.