Crispy Okras (करारी भिंडी की सब्जी)

Crispy Okras (करारी भिंडी की सब्जी)

Ingredients

§         Okra                  – 250 gms

§         Gram Flour          – 6 tsp (can vary the amount as per taste buds J)

§         Onions               – ½ cup sliced

§         Ginger                – ½ tsp thinly sliced

§         Oil                     – 8 tsp

§         Salt to taste

§         Carom seeds       – ¼ tsp (अज्वैन)

§         Onion seeds        – ½ tsp (कलौंजी)

§         Fenugreek        – ¼ tsp (मेथी दाना)

Dry Herb Powders :

§         Fennel                – 1 tsp (coarsely powdered)

§         Turmeric             – ½ tsp

§         Red chilly            – ½ tsp (can vary the amount as per taste buds J)

§         Garam masala      – ½ tsp

§         Coriander            – 1 tsp

§         Asafoetida          – ¼ tsp (हींग)

Method

1.      Mix gram flour and all the dry herb powders in a bowl.

2.      Heat wok over medium heat. Dry roast the mixture till well cooked. Dry roast is best when you can see the mixture slightly pinkish and you smell the dry roast aroma (सोंधी खुशबू). Remove from the wok. Add salt into the dry roasted powder and set aside for later use.

3.      Clean okras under running water. Pat dry them. Make sure they are completely dry with no water left out.

4.      Slit lengthwise each okra. OR you can cut and make pieces of all the okras lengthwise.

5.      Heat 4 tsp of oil in the wok over high heat. Put in okras into the wok and toss it at regular interval. You will see the okra is releasing its gluey liquid. Stir the okras till the gluey liquid is almost gone. Remove the okras from wok and keep aside. At this stage the okras are almost half cooked.

6.      Take 4 tsp of oil again into the wok and heat over medium flame. When the oil is hot add the fenugreek seeds, carom seeds and onion seeds.

7.      Add in the ginger slices. Stir for few seconds, then add the sliced onions. Stir fry till golden brown.

8.      Now add the half cooked okras. Toss to mix it with red fried onions well.

9.      Reduce the heat to low.

10.  Sprinkle some of the roasted powder. Toss the okras for a half a minute. Sprinkle again some of the roasted powder and toss. Repeat this till you are done with all of the dry roasted powder. *

11.  Cook over low heat till the okras are fully cooked and the outer is crispy.

12.  You made it ! The crispy okras are ready to eat J

Serving

Serve hot with soft chapattis or parathas or kulchas.

* Adding the dry roasted powder gradually in intervals, makes sure the seasoning is mixed properly to each okra. Also, since the powder coating over okras is done in intervals, they come out crisper.

Try this recipe and share your comments and/or suggestions.