All parts of fennel plant are edible. Unlike our Mediterranean counterparts, who use fennel stalks, leaves and roots in their cuisine, we Indians have largely stuck to the seeds.
One cup of chopped raw fennel has 27 calories.
Indian cuisine uses numerous aromatic spices, largely for health benefits and enhancing food taste and texture.
Kurkuri means crispy. Normally people associate crispy with pan fried or deep fried, but here this recipe is low in oil.
The chickpea flour helps to make this crunchy.
Presenting the Besan and Saunf wali kurkuri bhindi from That Moody Thali.
This key ingredient of this recipe is Patience.
Here’s what I did……….
150 grams – bhindi /okra
1/4 cup – thickly diced onions
1 tbsp – chickpea flour /besan
1 tsp – fennel powder or roughly crushed fennel seeds
1/2 tsp – tumeric powder
1/2 tsp – coriander powder
1/2 tsp – amchoor / dried mango powder
1/4 tsp – red chili powder
1/4 tsp – garam masala
1/2 tsp – nigella seeds /kalonji
4 tsp – oil + 1 tsp
salt to taste
Wipe the okras with a wet cloth. Chop off the head and the tail part. Slice each okra into four. The thinner the okra is sliced, crispier it will be.
In a bowl, combine all the dry spices, 1 tsp oil and okra.
Heat oil in a pan and temper with nigella seeds. Once they splutter, add the onion. Fry it for a min and add the besan /chickpea flour.
It will take less than a min for the besan/ chickpea flour to become fragrant. Add the okra kept combined with all the spices.
Lower the heat, cover and cook. Keep giving it a stir in between.
It will take approximately 15 mins for the okra to soften, yet crunchy.
Once it is soften, you will find that the chickpea flour has given it a coating. Remove cover and add the salt. Increase the flame and start tossing till the okra coated with chickpea flour reaches your desired level of crispiness.
Serve hot with chapatis, rice and dal (lentils).
Happy cooking !! 🙂
Cheers !! 😀
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