Kurkuri Bhindi with Anaar Salad
Bhindi with Anaar? Really? But yes, this salad tastes as good as it sounds weird. It is a perfect combination of crunch, tang, spices and juiciness. I experimented with this recipe after tasting something similar at a restaurant and it turned out to be great. Both me and my husband absolutely loved it. Now I always make it a point to set aside some bhindi for this salad whenever I cook bhindi ki sabzi. It works well as a light appetizer and is a simple recipe that you will crave to make over and over again.
- Bhindi ( Lady fingers / Okra ) - 200 gms
- Besan ( Gram Flour ) - 1 tbsp
- Salt - As per taste
- Turmeric Powder ( Haldi ) - 1/3 tsp
- Red chilli powder ( Lal Mirch ) - 1/2 tsp
- Amchoor ( Dry Mango Powder ) - 1.5 tsp
- Coriander ( Dhaniya ) Powder - 1 tsp
- Oil - 1 tsp
- Chaat Masala - 2-3 tsp
- Lemon Juice - 2-3 tsp
- Pomegrenate ( Anaar ) Seeds - 1.5 - 2 cups
1. Slit each bhindi into 4-6 pieces lengthwise.
2. Toss the bhindi with the besan and all the spices except the chaat masala.
3. Now add the oil and mix into the bhindi with your fingers.
4. Spread the bhindi in a microwave-safe dish and microwave for 3 minutes.
5. Take out from microwave and stir a bit so that the bhindi doesn’t stick to the dish.
6. Again microwave for 4 more minutes. If you feel that the bhindi is not crispy enough, you can microwave for 1-2 more minutes but take care not to burn it.
7. Crispy crunchy bhindi is ready.
8. To assemble, add the anaar seeds and sprinkle the chaat masala generously. Toss well and serve.
1. Ensure that the bhindi is absolutely dry before mixing it with the spices.
2. Bhindi should be thinly sliced.
3. In case a microwave is unavailable, you can also fry the bhindi. When frying bhindi, Oil should be very hot when you add the bhindi, or else it will soak up all the oil and the result would be messy. Also, you should probably remove the seeds if frying the bhindi, since the seeds impart a bitter taste after frying.