Crispy Okra

Name: Crispy Okra (Bhindi Rajasthani)
Yield: Serves 4-6
Cuisine: Indian
Ingredients: oil for deep frying; 1 tbsp fresh coriander chopped; 2 tsp chat masala powder; 2 tbsp gram flour; 1 medium red onion sliced; 300 g (10½ oz) okra finely sliced into julienne strips

Bhindi Rajasthani

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Rice, Spice and All Things Nice

By Reza Mahammad

Published 2006

About

Bhindi, otherwise known as okra or ladies’ fingers, tend to be slimy and not to everyone’s taste. However, these deep-fried, crisp and deliciously light ‘wisps’ will convert even the most hard-hearted anti-okran. Wonderful as a side dish with most Indian meals, they also make a spectacular ‘nibble’.

Ingredients

1 medium red onion sliced
300 g (10½ oz) okra finely sliced into julienne strips

Asia
India
Side dish
Gluten-free
Vegan

Method

Combine the onion and okra with the chat masala powder and gram flour in a large bowl. Heat the oil in a wok. When hot, drop the okra mixture into the oil, a few pieces at a time, avoiding large clumps, and deep-fry until the okra turn crispy and golden. (This should only take a few minutes.) Drain on kitchen paper to remove excess oil, garnish with the coriander and serve.