Although this recipe calls for a handful of ingredients you may not typically find in your regular grocery store, I encourage you to check out a specialty store or online retailer to track some of them down for to expand your culinary repertoire. Each ingredients can be used in plenty of other Indian dishes – dry mango powder, for example, is a tart spice made from unripe mangoes and that is also commonly used to flavor chutneys and curries. Many thanks to Aditi and Nikhil of Confused Bawarchis for contributing this recipe. Ingredients:
300 grams (0.6 pounds) Okra/ Bhindi2 teaspoons lemon juice1 teaspoon garam masala3/4 teaspoon amchur powder (dry mango powder)3/4 teaspoon red chili powderSalt to taste (start with about a teaspoon)2 tablespoons besan (also called gram or chickpea flour)Oil for deep frying
What to do:
Wash and dry the okra well. Cut each okra lengthwise in four pieces.Put the okra in a large bowl and add in the lemon juice, garam masala,amchur, red chili powder and salt. Mix this well and set this aside to marinade for about 2 hours (or even less if you don’t have enough time).After 2 hours, sprinkle the besan over the okra and mix this gently making sure the besan coats the okra well. Add in more besan as required.Heat enough oil for deep frying on medium-high heat.Carefully drop in the okra and fry the okra until it turns golden brown. Keep turning these every 2-3 minutes to ensure they don’t burn. It should take about 4-5 minutes to get the golden brown color on medium-high heat.Serve as a snack or a side and enjoy!
