nothing sticky or icky about it.
Crispy Fried Okra - From the Daawat.Com recipe with special encouragements from Freya's experiments
Ingredients1 pound okra
1 tsp chili powder
1 tsp turmeric powder
2 tsp chaat masala
1 tsp ajwain seeds
1 tsp amchur powder
1 tbsp ginger-garlic paste (from equal measures of freshly grated ginger and garlic)
1/2 cup (a.k.a gram or chickpea flour)
Flavorless oil for frying (such as safflower)
Salt to taste (optional - I used store bought chaat masala and found it salty enough.)
2 tbsp ginger, julienned
5 small green chilies, chopped
Juice of 1 lemon
MethodCut off both ends of the pods and slit lengthwise into 4 strips each. With a paper towel, carefully dry the open cut sides of each strip. They will be minimally moist. Rub a little ginger-garlic paste on each strip, then toss the strips with a well-combined mixture of all the spice powders and besan. Work quickly to coat all the strips. Separate the strips to keep them from touching each other; this discourages moisture.
Heat 1/2 inch of oil in a large skillet until very hot. Add enough okra strips just to cover skillet bottom without crowding. Separate any clinging strips to promote even frying. Fry until uniformly brown and crispy, turning strips over as needed. Remove strips with a slotted spoon to drain on a paper towel. Repeat with remaining strips. Garnish with the ginger and chilies. Sprinkle with the lemon juice.
Serves 4. --
This post is being submitted to the clever Suganya of Tasty Palettes, creator of the challenging (and "tasty") Vegan Ventures event, featuring creative vegan cooking and baking ideas.