Bhindi Fry

Sliced okra, fried until crispy and golden brown. Roasted spices provide an earthy depth, balanced by the zesty kick of lime juice.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 330
• Protein: 6 g
• Carbs: 14 g
• Fat: 27 g

Ingredients

• 500 g Gombo (translated from French) ( perfectly dried )
• 3 tbsp Chickpea flour ( sifted )
• 100 ml Peanut oil
• 1 tsp Cumin seeds
• 1 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 1 piece Lime juice ( juiced )
• 1 pinch asafoetida
• 1 tsp Dried mango powder (Amchur)

Instructions

1. Drying the okra

   Wash and dry the okra with a clean cloth. If a drop of water remains, they will become slimy during cooking. They must be perfectly dry to the touch.

2. Cutting into strips

   Remove the ends. Slit each okra into four lengthwise to obtain thin, regular strips.

3. Dry coating

   In a mixing bowl, combine the chickpea flour, turmeric, chili powder, amchur, and salt. Toss the okra in and mix to coat them evenly.

4. Frying and roasting

   Heat the oil in a sauté pan. When it is smoking, toss in the cumin seeds and asafoetida. As soon as they crackle, add the okra without crowding the pan.

5. Finishing

   Sauté until the skin is crispy and brown. Sprinkle with garam masala and pour in the lime juice to deglaze the juices.

Chef's tips

• Never cover the pan, or the steam will make the okra soft.
• Only salt during the coating process to prevent the vegetable from releasing its moisture.

Storage

Consume immediately to maintain crispness. Does not reheat well.