Akri Bhindi (Crisp Okra)
Spicy, crunchy and unusual, this deep-fried Okra dish is perfect for a pre-dinner appetizer!
Ingredients
- 225 g Okra - fresh, tops removed and cut into long straggly strands
- 25 g Red Pepper - cut into thin matchsticks (you can use more if you want)
- 50 g White Onion - peeled and cut gamine strips
- ½ teaspoon Fresh Ginger - cut into a gangly julienne (I think I've exhausted all of the 'thin' metaphors now)
- 1 teaspoon Mustard seeds
- ¼ teaspoon Asafoetida
- 1 teaspoon Sea Salt
- 1 teaspoon Chilli powder
- 20 g Gram - Chickpea Flour
- 20 g Cornflour
- ½ teaspoon Fresh Coriander - for a final scattering
- Vegetable Oil - for frying
- Lime or lemon wedges - for squeezing
Instructions
- Place the okra, pepper, onion and ginger in a large bowl.
- In a smaller bowl, mix together all the other ingredients (except the coriander garnish and the vegetable oil) and sprinkle over the julienned vegetables, tossing thoroughly with your hands to ensure that everything is well coated.
- Heat enough oil in a pan (maybe 3 inches up the side of the pan) until a piece of okra starts to sizzle when dropped in.
- Carefully drop small handfuls in at a time, removing from the oil using a slotted spoon, when it turns crisp and brown, no more than 30/40 seconds.
- Remove each crisp bundle to a plate lined with kitchen roll.
- Serve on a large plate, spritz with some lime or lemon and sprinkle over the chopped coriander and some more sea salt (if needed).
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Akri Bhindi (Crisp Okra)
Amount per Serving
Calories
261
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.2
g
1
%
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
0.1
g
Sodium
40
mg
2
%
Potassium
1072
mg
31
%
Carbohydrates
55
g
18
%
Fiber
13
g
54
%
Sugar
8
g
9
%
Protein
11
g
22
%
Vitamin A
2717
IU
54
%
Vitamin C
88
mg
107
%
Calcium
228
mg
23
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.