Most people I know have a love or hate relationship with okra. Okra tends to have a slimy texture when chopped, which can be revolting to some. It is this very sliminess, however, that makes okra a great addition to thick soups and stews like gumbo. But, for those who cannot get past its sliminess, I present you this Okra recipe that delivers a satisfying crunchy texture.
Although okra is made quite frequently in most Indian households, I find that it has a very bad rep in most others. It’s time to change all that with this recipe where okra is cooked to perfection until it becomes dry and crispy. So all you okra haters – give this recipe a try and let me know what you think.
Crispy Okra (Bhindi)
Course: Food3
servings15
minutes15
minutes300
kcalCrispy okra makes for the perfect side dish with rice or naan/flatbread.
Ingredients
12 oz fresh okra (or frozen)
1 tablespoon chickpea flour/besan
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon red chilli powder/cayenne pepper
1/2 teaspoon dry mango powder/amchur
2-4 tablespoons oil (depending on the method you use to cook)
1/2 teaspoon salt, adjust to taste
2 teaspoons chopped cilantro, for garnish (optional)
Directions
- Rinse okra well and pat fully dry with a towel. If you are using frozen okra, make sure it thaws completely, and drain off all the water in a sieve before patting dry. Once dry, chop into rounds.
- Air-fry Method
- Add all the dry spices, salt and chickpea flour along with 2 tablespoons of oil to the chopped okra and mix well.
- Air fry for 15 minutes at 350 degrees, turning over halfway.
- Garnish with cilantro and serve along with hot rice or naan/flatbread.
- Pan-fry Method
- Heat 4 tablespoons oil in a wide shallow pan over medium heat.
- Add the spices, salt and chickpea flour and mix well, then quickly add the chopped okra.
- Sauté for 10-15 minutes until the okra is dry and crispy.
- Garnish with cilantro and serve along with hot rice or naan/flatbread.
