BHINDI KURKURI (CRISPY INDIAN-STYLE FRIED OKRA)
4 servings
The sticky surfaces of cut okra grab onto this spicy, sour mixture. The result is succulent and can be served as a snack or appetizer with condiments.
Combine in a large bowl:
- 1 teaspoon curry powder or Garam Masala
- ¼ teaspoon Indian red chile powder or cayenne pepper
- (½ teaspoon amchur powder)
- ½ teaspoon salt
Wash, dry, and trim the stems off:
- 1 pound okra
Halve each pod lengthwise, transfer to the bowl with the spices, and toss well. Set aside. Preheat the oven to 200°F. Line a baking sheet with paper towels. Pour into a large skillet over medium-high heat:
- ½ inch vegetable oil
Heat the oil to 350°F, then reduce the heat to maintain the temperature and thoroughly toss the okra with:
- ¼ cup chickpea flour
Fry the okra in batches, without crowding the skillet, until golden brown, about 3 minutes. Transfer to the lined baking sheet and keep warm in the oven while you fry the rest of the okra. When all the okra has been cooked and drained, transfer to a serving plate and sprinkle with:
- Lime juice to taste
- (Chaat Masala)
Serve hot. If desired, accompany with: