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crispy-okra-salad

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Kararee Bhindi

This isn't a traditional recipe, but something Panditji, my family’s Brahman chef, and I came up with when I was ten years old. Originally we slit the okra in half lengthwise and marinated them with chickpea flour, lemon juice, and spices. Since coming to the United States, I have streamlined the recipe and now I find it more addictive than ever. Many of my friends proclaim it to be the ideal substitute for French fries. Although I think of this as a salad, others call it a side dish. You decide.

Yield : Serves 4

Ingredients

  • Canola oil
  • 1 pound okra, stemmed and thinly sliced lengthwise
  • ½ small red onion, thinly sliced
  • 1 medium or 2 small tomatoes, cored, seeded, and thinly sliced
  • ¼ cup chopped fresh cilantro leaves
  • Juice of ½ lemon
  • 1 teaspoon kosher salt
  • 1½ teaspoons chaat masala

Directions

Heat 2 inches of oil in a large heavy-bottomed pot to 350°F. Add a third of the okra and fry until browned and crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate and repeat with the remaining okra, making sure the oil temperature comes back to 350°F before frying additional batches.

In a large bowl, toss the okra with the onion, tomato, cilantro, lemon juice, salt, and chaat masala. Taste for seasoning and serve immediately.


© 2007 Suvir Saran

Note from Cookstr's Editors

Nutritional information is based on 2 cups oil for frying.

 

Nutritional Information

Nutrients per serving (% daily value)

285kcal (14%)
98mg (10%)
29mg (48%)
38mcg RAE (1%)
435mg
69mg
3g
3g
4g
10g
0mg (0%)
593mg (25%)
2g (10%)
27g (42%)
1mg (6%)
 

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