I had read this recipe in Tarla Dalal’s book while I was generally turning pages in a bookshop. I had liked the recipe instantly and was waiting to try it. Last few days have been really low as I was down with viral fever. Everybody was surviving on bread, Maggi, ready to eat etc. and waiting for me to get well and enter the kitchen. I am still recuperating but have managed to cook something for the family.
This is basically a Sindhi recipe and calls for deep frying the Okra/भिंडी/Bhindi. But the technique with which it is fried makes the Okra crispy in a minimum oil. Now, I am sure this will catch everyone’s attention. This Okra can be served as a side dish with rice-lentils/daal and without the onions can be served as a starter.
The family enjoyed it with hot rice and daal, and have asked to serve it as a starter sometime.
|image courtesy google|
Ingredients For The Okra (Lady’s Finger)
350 gms Okra/ Lady's finger/ भिंडी
2 onions chopped
oil for frying
1/2 cup maize flour/wheat flour
3 tsp red chili pwd
1/2 tsp turmeric pwd
3 tbsp coriander pwd
2 tsp amchoor pwd
1 tsp cumin pwd
1/2 tsp cumin seeds
1/2 tsp sugar
salt to taste
Head and tail the Okra, and make 6-8 vertical thin slices. Apply a little salt and leave it for 10 mins.
Spread the maize flour on the okra and mix properly (addition of maize makes this preparation gluten free, if adding whole wheat flour remember it's not gluten free). Fry in hot oil till crisp. Remove on an absorbent paper. The maize flour helps to reduce the absorption of oil and makes the Okra very crispy.
Heat 2 tsp of oil and add cumin followed by chopped onions. Saute and add the sugar and keep turning till they are nicely caramelized. Add chili, coriander, cumin, amchoor (dry mango powder) and turmeric powders, adjust the salt. Put in the fried Okra and toss properly till all the spices get coated properly on the Okra.
Serve it immediately with the rice and lentils/daal.
In case you want to serve it as a starter, then just put a little red chili powder and chaat masala on the fried okra, toss and serve.