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!