Monday, 1 September 2008
225 gms Large Bhendi
½ tsp Chilli Powder
½ tsp Ground Ginger
½ tsp Ground Cumin
1 tbsp Mango powder (Amchur)
½ tsp Turmeric Powder
Vegetable Oil, for frying
A few drops of Vegetable Oil
2 tbsps Cornflour, placed in a plastic bag
Salt to taste
Method: Wash the okra and dry on kitchen paper. Carefully trim off the tops without making a hole. Using a sharp knife, make a slit lenghtways in the corner of each okra but do not cut all the way through.
In a bowl, mix the mango powder, ginger, cumin, chilli (if using), turmeric and salt with a few drops of oil. Leave the mixture to rest for 1-2 hours.
Using your fingers, part the slit of each okra carefully, and till each with as much of the spice filling as possible.
Put all the okra into the plastic bag with the cornflour and shake the bag carefully to cover the okra evenly.
Fill the frying pan with enough oil, heat it and fry the okra in small batches for about 5-8 minutes or until they are brown and slightly crisp. Serve hot.
Tip: While frying onions add a little milk to onions this will help retain a rich color and prevent them from burning.