Monday, December 29, 2008

Okra/Lady Finger/Bhindi Fry: A great accompanyment to any meal


This is so easy. All you have to do is wash your okra, let it dry well, and then cut it into little nickel sized slices. Chop chop chop! This is the most time consuming part. Then you fry it on high heat until it is crispy and a little browned. Set the fried bhindi on a paper towel to remove excess oil. Then you have a snack, side dish, or garnish. You can keep these fried okra chips in an air tight container, unrefridgerated, for up to a week. When you are ready to serve them, season with salt, chaat masala, and a dash of lemon juice. The okra becomes a chutney type side dish with any meal. You can also garnish daal with it, or just eat it with a spoon as a snack!

3 comments:

mistika said...

Wow, I did not know this, I will be trying it soon. I have a masala spice not "chaat" would that still work?

luckyfatima said...

Mistika: You can surely use any masala mix you like, but chaat masala in particular is well suited because it gives a salty hot and sour effect, which cuts through the oil as it is a deep fried item. You can just use a sprinkle of chile powder, cumin powder, salt, and a squirt of lemon juice to achieve that if you want.

Hajar said...

Hopped all the way from The Gori's wife blog...

O-hey~! A food blog!

In most days, my household do a Chinese stir fry or dump the okra in stews. I often see this in Indian eateries, but didn't have the guts to ask how it's made. *and I can't believe how bloody easy it is!* Thanks for sharing the recipe. :)