Spicy, deep-fried ladies' fingers. A spicy accompaniment to dal and chawal.
Cooking Time : 10 mins.
Prepartion Time : 10 mins.
2 cups bhindi (ladies' fingers), slit into four lengthwise
2 tablespoons Bengal gram flour (besan)
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons chaat masala
1 teaspoon lemon juice
salt to taste
oil for deep frying
* Mix together all the ingredients in a bowl. Toss well.
* Heat the oil in a kadhai and deep fry the bhindi till crisp.
* Drain on absorbent paper.
* Serve hot.
These have to be fried almost immediately after you mix them as otherwise they will not be crisp as the bhindi will release water, making them soggy.
For the garnish, you may use chopped red capsicum and coriander.