Khasta Bhindi

I guess it's kind of safe to say this feeling of wanting to update my blog with some interesting recipe gives me a feeling close to preparing for an important exam. Today morning i couldn't sleep well and woke up really early like 4.30am n'tried to get some more sleep....by 5.30 i was wide awake and decided to get up do some cooking before i head to work...i prefer to finish my cooking in the morning, that way when i reach home in the evening i can laze around....:)

So i was going to make some Bhindi Stir fry (i know boring! right??) yeah anyways...that was on my menu for myself and some Chicken Karahi for RJ...then i remembered Nish from Look who's Cooking too had posted a Tarla Dalal recipe for Masala Bhindi the other day...i also remembered there was something similar by Nita Mehta in her book "Learn to cook with Nita Mehta"...decided to give it a go...came out well but i can't seem to make out with what should i be having these....:(...i had them with chapathi n' i wasn't sure that's how it is meant to be eaten...if you have some suggestions, please do let me know....Oh by the way...i know this is another fancy name but 'Khasta' actually just means 'flaky'...it's just that i would prefer the name "Khasta Bhindi" to "Flaky Bhindi" anyday...;)

Ingredients:

1. Bhindi: 250gms
2. Cornflour: 2tbsp
3. Ajwain(Carom seeds): 1tsp
4. Turmeric Powder: 1/4 tsp
5. Chaat Masala: 2tsp
6. Chili Powder: 1/2 tsp
7. Ginger: 1tsp (crushed)
8. Gram Flour: 1/2 cup
9. Salt: to taste or 1/2 tsp
10. Lemon Juice: 1tbsp
11. Oil: 5tbsp (add a little more later if required)

Method:

Step 1: Wash and pat dry the bhindi

Step 2: Cut the head and not the pointed end. Slit each of the bhindi into two pieces lenghtwise.

Step 3: Heat the oil in a wok for frying.

Step 4: Mix all the ingredients, corn flour, ajwain, turmeric powder, chaat masala, chili powder, ginger, gram flour and salt with a very little water. The batter should be really thick.

Step 5: Sprinkle the lemon juice to coat the mixture onto the slit bhindi. Do not keep it aside, fry immediately till crisp.

The coating of the mixture and frying can be done in 2 batches. Once fried drain on paper napkins and serve hot.