Bindi
* Crisp Okra *
Find this and other delicious recipes in India: Food and Cooking
Okra can produce a sticky sap, but in this clever recipe from London chef Vikram Sunderam, the okra is dabbed in spiced gram flour, deep-fried and served at once. The process makes it so crunchy, it could be a stand alone titbit, as well as an accompaniment dish.
SERVES
- 4 as an accompaniment
INGREDIENTS
- vegetable oil for deep-frying
- 450g (1lb) okra
- salt, to taste
MASALA
- 25g (1oz) gram flour (besan)
- 1 teaspoon chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon asafoetida
METHOD
- Mix the coating ingredients together in a mixing bowl.
- Heat the oil in a deep frying pan to 190C / 375F (chip-frying temperature).
- Once it is hot, cut half the quantity of okra into 1cm (1/2 inch) slices. Dab the rounds in the spiced flour mixture, then add to the oil, one at a time, but rapidly until the surface area of the pan is full but not crowded. This maintains the oil temperature. Fry for 4-5 minutes.
- Remove the okra from the pan using a slotted spoon. Shake off the excess oil and drain on absorbent kitchen paper.
- Repeat steps 3-4 until all the okra are cooked. Sprinkle with salt and serve at once.
Find this and other delicious recipes in India: Food and Cooking
