- Wash the Bhindi and then dry thoroughly. If this is not done, the Bhindi will be sticky and slimy when cut in the next step. Remove the top stem of each Bhindi and then slit diagonally into thin slices.
- Heat the cooking oil on a medium flame. Do not heat the oil too much as okra burns quickly when deep fried.
- Put the okra in a large mixing bowl and sprinkle all the other dry ingredients on it. Season with salt just before frying or else the okra will release water and become soggy.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||6 g|