Oxymoron Okra - Kurkuri Bhindi
The okra is such a perplexing paradox
Popular with some, yet staunchly heterodox
A vege many abhor, more certainly adore
Slimy and glib but can surely jab you sore
Stewed in a panchamrut or in a gumbo sticky
Gets lynched with stone in “bhendi chi chutney”
Hot and spicy and exotic in a masala Punjabi
Dried to last a year in dahi sour and spicy
While milk and mash “Doodh-bhat-bhendichi bhaji”
Makes the ultimate insult for a milksop in Marathi
Battered crisp with cornmeal, Kentucky fries trendy
Or baked, dredged in besan as kurkuri bhindi.
The oxymoron okra, is indeed such a paradox…
I must thank Deepa Sasan-Bagal for this idea...
15-20 okra or bhindi
1 tbsp besan
1 tbsp coriander powder
1 tsp cumin powder
½ tsp ajwain powder
¾ tsp red chilli powder
A pinch of haldi
A pinch of hing
1 tbsp oil
1 tbsp water, or a little more to make a paste
Salt to taste
Wash and dry the bhindi thoroughly. Trim the tips and cut them into thin slivers.
In a bowl, mix the rest of the ingredients into a paste. Mix the bhindi into the paste and toss it to coat.
Line a baking tray with parchment and spread the bhindi evenly and thinly.
Preheat the oven to 200 C and bake the bhindis till crisp.
I baked the bhindis for around 30 minutes and then turned the heat down to 180 for another 10 minutes.