Fried Okra
Fried Bhindi
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Heat
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Serves
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Dietary Info
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Prep 20 mins
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Cook 20 mins
A very special dry and spicy okra dish finished with some tangy dried mango powder.
Hari says
Okra are one of those vegetables that you either love or you hate. I love them, they have a beautiful bright green colour and are an amazing iconic shape. They are known for having a gelatinous texture, however when dry fried this shouldn't be an issue as they become crisp and tangy. This dish has similarities to the Japanese tempura - the main difference is that this recipe uses gram flour rather than wheat flour.
The okra are lightly flavoured with a few spices and flash fried.
- Ingredients
- Method
- 200g okra
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- 1 tsp armchoor powder (optional)
- 1 tsp garam masala powder
- 3 tbsp gram flour
- ½ tsp salt
- Oil for frying
- 1 lime
- Large pinch of coriander leaves, chopped
- 1 green chilli, finely sliced
Method
- Rinse the okra and wipe them dry with a few sheets of kitchen roll.
- Slice them in half, length ways.
- Sprinkle the okra with all the ground spices (red chilli, turmeric, armchoor and garam masala powder) and salt. Stir to coat evenly.
- Coat the okra with the gram flour and mix. Leave for 25-30 minutes.
- Heat the oil in your karahi (wok) and fry the okra until golden and crisp. Remove and place on kitchen roll.
- Garnish the okra with coriander leaves, sliced green chilli. For some extra tang add some squeezed lime juice.
Served with
I like to serve this as a nibble in a tall glass so they are standing upright with a plain thick yoghurt to dip them into - simple pleasures!
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 57 |
| Fat (g) | 1.6 |
| of which saturates (g) | 0.3 |
| Carbohydrates (g) | 7.4 |
| of which sugars (g) | 2.3 |
| Fibre (g) | 3.8 |
| Protein (g) | 4.4 |
| Salt (mg) | 0.06 |
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