Avoid baking them for too long they become too dry. To bake them in oven, toss them in little oil and spread them on a greased foil. You may need to adjust the timing as it depends on your air fryer. Keeping them for too long will make them dry & lifeless. In the air fryer I keep them for 4 mins at 160 C (320 F). After air frying or baking, follow the recipe as is and add them to the tempering. Add canola oil to hot pan tilt pan to coat. Combine fine yellow cornmeal, kosher salt, and pepper in a bowl dredge okra in mixture. Whisk together low-fat buttermilk and 1 large egg in a bowl. Ensure you chop them at least ½ inch otherwise they turn too dry. Preheat oven to 450F with baking sheet in oven. These methods are good when you are making this bhindi fry in large quantity. Combine buttermilk and egg in a large bowl, stirring with a whisk. Most of the slime will just dry up in the oven/air fryer. Combine cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a shallow dish set aside. You can also bake or air fry chopped bhindi for the first few minutes so they cook faster in the pan. You can easily skip my spice powder mentioned in the recipe below and use any other spice powders like peanut podi, flax seed podi, idli podi or chutney podi.To some extent this helps in reducing the slime while cooking. If using frozen okra for stir frying, then spread them on kitchen tissues for a while so the excess moisture is reduced or absorbed by the tissues.This prevents them turning slimy while chopping and stir frying. Rinse and dry bhindi well with a kitchen tissue or cloth before chopping.You can also skip all of the 3 and just sprinkle some garam masala. If you are a weight watcher skip peanuts and use coconut or sesame. The recipe I have shared here is one of the delicious ways to prepare bhindi fry. I make bhindi fry each time with different seasonings as my kids’ don’t like repeating the same. Sometimes we also serve it with curd rice. I often make Andhra style bendakaya vepudu with coconut and roasted peanuts which is a favorite at home. Most of the times I end up making stir fry to serve with roti, rice, Sambar or Rasam. I make bhindi often at home since my kids’ love it in any form. Use a sharp knife to cut off the stems/caps, then slice them down the middle, length-wise, to reveal the seeds. Turn it on 20-30 minutes before you plan to roast the okra. It turns out very delicious and aromatic. If it is not already, place the rack is in the middle of the oven. This bhindi fry is flavored with roasted & crushed peanuts, coconut & sesame seeds which perk up the nutrition of dish. The spices and other ingredients used to make bhindi fry are pretty basic.īut it is seasoned or flavored with different ingredients like garam masala, fresh coconut, sambar powder or other spice powders. It is made in numerous ways across India and each home and region has their own recipe to make it. Bhindi fry is a simple Indian side dish made by stir frying okra with Indian spices and herbs.
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