1,000 Indian Recipes (170 page)
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Authors: Neelam Batra
Egg-Fried Okra Fingers
Undae vaali Tali-Bhindi
Makes 4 to 6 servings
This is a crispy okra dish from the Parsi people of Goa. The Parsis, who have roots in Iran, generally combine their vegetables with some non-vegetarian fare—in this case, eggs. Serve this dish on the side with a saucy curry or a
dal
(legume) dish, or as part of the appetizer platter.
1
⁄
2
teaspoon
Chaat Masala
(or store-bought)
1
1
⁄
4
pounds fresh tender okra, rinsed and patted dry
2 large eggs, whisked until smooth
1
⁄
4
cup all-purpose flour
1 teaspoon salt, or to taste
1
⁄
2
teaspoon freshly ground black pepper, or to taste
1
1
⁄
2
to 2 cups peanut oil for deep-frying
1
⁄
2
cup bread crumbs
1
⁄
4
teaspoon cayenne pepper, or to taste
1.
Prepare the masala. To prepare the okra, cut a thin slice from the stem end and discard. Then, starting at the stem end and stopping about
3
⁄
4
-inch from the tip, split each okra in half lengthwise most of the way through. (Do not cut the okra into 2 pieces; both cut sides should remain attached at the tip.) Transfer to a large bowl.
2.
In a small bowl, mix together the eggs, flour, salt, and black pepper, pour into the bowl with the okra, and mix carefully with your clean fingers or a spoon, making sure all the pieces are well-coated with the egg mixture. (If needed, add one more egg.)
3.
Heat the oil in a large wok until it registers 350°F to 375°F on a frying thermometer, or until a small piece of okra dropped into the hot oil quickly rises to the surface and browns. Roll each okra in the bread crumbs or add the bread crumbs to the okra bowl and toss to mix. Then add the okra to the hot oil, 1 at a time to avoid clumping together. Adding as many as the wok can hold with a little space between each, and fry until crisp and golden, 2 to 3 minutes per batch. With a slotted spoon, remove to paper towels to drain. Transfer to a serving platter, sprinkle the chaat masala and cayenne pepper on top, and serve.
Rajasthani Batter-Fried Okra
Rajastani Besan-Tali Bhindi
Makes 4 to 6 servings
This special recipe from the northwestern state of Rajasthan always lures people back for seconds. The okra is quartered lengthwise, coated with a spicy fennel-flavored chickpea flour batter, and deep-fried. It's rich, so drain it well on paper towels, and serve with lowfat entrées such as
Rajasthani Mixed 5 Beans and Lentils
and whole-wheat
chapatis
(griddle breads).
1 teaspoon
Chaat Masala
(or store-bought)
1
1
⁄
4
pounds fresh tender okra, rinsed and patted dry
1
⁄
3
cup chickpea flour, sifted
1 tablespoon ground coriander
1 teaspoon ground fennel seeds
1
⁄
2
teaspoon ajwain seeds, coarsely ground
1
⁄
2
teaspoon ground cumin
1
⁄
2
teaspoon cayenne pepper, or to taste
1
⁄
2
teaspoon salt, or to taste
1
⁄
8
teaspoon ground asafoetida
1
⁄
4
cup nonfat plain yogurt, whisked until smooth
1
1
⁄
2
to 2 cups peanut oil for deep frying
1.
Prepare the masala. To prepare okra: Cut off a thin slice from the very end of the stem end of each okra and discard. Then quarter each one lengthwise.
2.
In a large bowl, mix together the chickpea flour, coriander, fennel and ajwain seeds, cumin,
1
⁄
4
teaspoon cayenne pepper, salt, asafoetida, and yogurt to make a thick, smooth batter. (Add a spoonful of water if the batter is too thick.) Add in the okra pieces and mix carefully with your clean fingers or a spoon, making sure all the pieces are well-coated with the batter.
3.
Heat the oil in a large wok until it registers 350°F to 375°F on a frying thermometer, or until a small piece of okra dropped into the hot oil quickly rises to the surface and browns. Then add the okra to the hot oil, 1 at a time to avoid clumping together. Adding as many as the wok can hold with a little space between each, and fry until crisp and golden, 2 to 3 minutes per batch. With a slotted spoon, remove to paper towels to drain. Transfer to a serving platter, sprinkle the chaat masala and the remaining
1
⁄
4
teaspoon cayenne pepper on top, and serve.
Kerala Okra with Sizzling Coconut Oil
Vendaka-Roast
Makes 4 to 6 servings
Called
vendaka
-
roast
, this is a typical Kerala-style okra preparation. In Kerala they typically make the whole dish in coconut oil, but to me that is too over-powering, so I use peanut oil for cooking the dish and add the coconut oil in the final seasoning.
2 tablespoons peanut oil
1
1
⁄
2
pounds fresh young okra, rinsed, patted dry, and cut into 1-inch pieces
1 large onion, coarsely chopped
1 large tomato, finely chopped
1 teaspoon salt, or to taste
1
⁄
4
teaspoon ground turmeric
1 teaspoon tamarind powder
1 tablespoon coconut oil
1 teaspoon black mustard seeds
1 teaspoon hot red pepper flakes, or to taste
8 to 10 fresh curry leaves, crumpled
1
⁄
8
teaspoon ground asafoetida
1.
Heat 1 tablespoon peanut oil in a large nonstick wok or saucepan over medium-high heat and cook the okra, stirring, until barely golden, 7 to 10 minutes. With a slotted spoon, transfer to a bowl.
2.
Add the remaining 1 tablespoon peanut oil and cook the onion until barely golden, about 5 minutes. Transfer to the bowl of okra.
3.
To the pan, add the tomato, salt, and turmeric, and cook until the tomatoes are barely soft, 2 to 3 minutes. Return the okra and onions to the pan, add the tamarind, and mix well. Cook 2 to 3 minutes and transfer to a serving bowl.
4.
Heat the coconut oil in a small nonstick wok or saucepan over medium-high heat and add the mustard seeds; they should splutter upon contact with the hot oil, so cover the pan and lower the heat until the spluttering subsides. Quickly add the hot red pepper flakes, curry leaves, and asafoetida. Add to the okra, mix well, and serve.
Spinach and Other Greens
Chopped Spinach with Red Potatoes
