Kurkuri Dahi Bhindi Chaat (crispy okra and yogurt chaat)

Ingredients

• Water as required
• Salt to taste
• 1 large bunch Spinach, roughly chopped
• Ice Water
• 8-10 no. Garlic cloves
• 2 no. Green chillies
• 1 ½ tbsp Ghee
• Prepared Garlic Green Chilli paste, Prepared Garlic Green Chilli paste
• 1 cup Dill leaves, chopped, dill
• 1 tbsp Gram flour
• Salt to taste
• Prepared Spinach Puree
• ½ cup Water
• ½ tsp Black peppercorns, crushed
• A pinch of Sugar
• Salt to taste
• 2 tsp Ghee
• 1 cup Gram flour
• ½ cup Rice flour
• Salt to taste
• 1 tsp Degi red chilli powder, Degi Lal Mirch Powder
• ¼ tsp Asafoetida, Asafoetida
• 300 g Lady finger, cut into half, Bhindi
• 1 ½ cup Curd, beaten, curd (yogurt)
• Salt to taste
• A pinch of Sugar
• 1 tsp Black peppercorns, crushed
• Prepared Tadka
• 2 tbsp Oil
• 4-5 no. dry Kashmiri red chillies
• ¼ tsp Asafoetida, Asafoetida
• 1-2 sprig Curry leaves
• ½ tsp small Mustard seeds, rai dhaana
• ½ tsp Cumin seeds
• ½ cup Gram flour
• Salt to taste
• A pinch of Asafoetida
• ½ tsp Degi red chili powder, Degi Lal Mirch Powder
• ¼ cup Water
• 10-12 no. Lady finger, cut into half, Bhindi
• Oil for frying
• Prepared Spinach Puree
• Kurkuri Bhindi, Kurkuri Bhindi
• Prepared Curd, curd (yogurt) Tadka
• Pomegranate pearls
• Fried dry red chillies, Fried dry red chillies
• Fried Curry leaves
• Lemon wedge
• Coriander sprig, coriander leaves

Steps

1. In a sauce pot, add water, salt to taste and let it boil the water on high flames for 2-3 minutes.
2. Add spinach and simmer for a minute.
3. Strain and transfer the spinach in the ice water to prevent the discoloration. Leave it aside for 2-3 minutes.
4. Transfer the spinach in the mixer grinder jar and grind it to a smooth paste.
5. Keep it aside for further use.
6. In a Mortar pestle, add garlic, green chillies and grind it coarsely.
7. Keep it aside for further use.
8. In a sauce pot or kadai, add ghee, prepared garlic green chili paste and saute well.
9. Add dill leaves and saute it for 2-3 minutes on medium flames.
10. Add gram flour, salt to taste and cook it well, add prepared spinach puree and saute it well.
11. Add water and simmer it well on low flames.
12. Add black peppercorns, a pinch of sugar, salt to taste, ghee and mix it well.
13. Keep it aside for further use.
14. In a bowl, add gram flour, rice flour, salt to taste, degi red chili powder, asafoetida and mix it well.
15. Add lady fingers, coat it well and leave it aside for 5-6 minutes.
16. Drop one by one lady finger into hot oil and fry them until they get the nice crispy texture on it.
17. Remove it on absorbent paper and keep it aside for further use.
18. In a bowl, add curd, salt to taste, a pinch of sugar, black peppercorns and mix it well.
19. Pour the prepared tadka and mix well.
20. Keep it aside for further use.
21. In a small pan, add oil, once it’s hot, add dry red chillies, asafoetida, curry leaves, mustard seeds, cumin seeds and let it splutter for 30 seconds on medium flames.
22. Keep it aside for further use.
23. In a bowl, add gram flour, salt to taste, a pinch asafoetida, degi red chili powder, water and mix everything well.
24. Add lady fingers and coat well and drop into hot oil and fry them until they get the nice crispy texture on it.
25. Remove it on absorbent paper and keep it aside for further use.
26. In a serving dish or bowl, add spinach puree, add fried bhindi and add prepared tadka curd.
27. Garnish it with pomegranate pearls, fried dry red chillies, fried curry leaves, lemon wedge and coriander sprig.
28. Serve hot.