Bhindi Fry
Ingredients
- 500 gGombo (translated from French) (perfectly dried)
- 3 tbspChickpea flour (sifted)
- 100 mlPeanut oil
- 1 tspCumin seeds
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 tspgaram masala
- 1 pinchGray sea salt
- 1 pcLime juice (juiced)
- 1 pinchasafoetida
- 1 tspDried mango powder (Amchur)
Method
Sliced okra, fried until crispy and golden brown. Roasted spices provide an earthy depth, balanced by the zesty kick of lime juice.
- 1
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
Remove the ends. Slit each okra into four lengthwise to obtain thin, regular strips.
- 3
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
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
Sauté until the skin is crispy and brown. Sprinkle with garam masala and pour in the lime juice to deglaze the juices.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately to maintain crispness. Does not reheat well.
