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@MSGID: 35604.fidonet_cooking@1:105/500 2de9152c
@TZUTC: -0800
@PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03
2025 MSC 1942
@TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03
2025 MSC 1942
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@NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kurkuri Bhindi (Crispy Okra)
Categories: Pakistani
Yield: 4 Servings
2 lb Okra
1 c Neutral oil; up to 2 c
3/4 ts Coriander powder;
- or to taste
3/4 ts Salt; or to taste
1 Lemon; juice of
Cooking time: 60 minutes
This crispy kurkuri bhindi is one of my mother`s specialties. It`s a
delicious side that she would frequently serve alongside lamb roast
and fried rice.
Thinly slice each okra length wise in 4 to 6 parts. Spoon out the
seeds where you can.
Heat a non-stick wok, saucepan or skillet. Add oil until it`s 2 to 3"
deep. Let it heat for a few seconds. To check if the oil is ready,
drop an okra to see if it rises.
Bring heat to medium-low and fry the okra in batches. Don`t overcrowd
the pan. Fry until it browns slightly and becomes a deeper forest
green. Make sure it doesn`t burn.
Drain on a paper towel. Season with salt and coriander powder, and
gently mix well.
Top with lemon juice right before serving.
Recipe by Maryam Jillani
Recipe FROM: <
https://www.pakistaneats.com/recipes/fried-bhindi/>
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