Crispy Okra W Indian Spices Tomato Relish Recipes

CRISPY INDIAN OKRA

Steps:

• Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
• Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
• Serve sprinkled with chaat masala.

CRISPY INDIAN OKRA

Steps:

• If using fresh okra, rinse and dry, then slice into rounds. If using frozen okra that's been thawed, spread them out onto a paper towel to dry while you prep the remaining ingredients. Try to get the okra as dry as possible.
• Melt 2 tablespoons of ghee (or oil) in a saute pan over medium-high heat.
• Next, add the cumin seeds and once they begin to brown or splutter, add the onions and serrano pepper.
• Saute for 10 minutes, or until the onions begin to brown. Then add the garlic and ginger and mix well.
• Add the remaining 1 tablespoon of ghee/oil and the okra, salt, and turmeric. Stir-fry for 10-12 minutes or until the okra is dry and crispy (don't worry, any sliminess will disappear! Just keep stirring). Reduce the heat to medium at any point if needed.

CRISPY OKRA W/ INDIAN SPICES. TOMATO RELISH

Steps:

• In a small pan over medium heat, lightly toast the coriander, fennel and clove until fragrant, 1 to 2 minutes. Allow to cool, grind, and set aside. Toast the cumin seeds in the same fashion and add it to the ground spices. Fill a deep, heavy stockpot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 350°F. Beat the egg in a small bowl and whisk in the buttermilk and Serrano pepper. In a medium bowl combine the chickpea flour, flour, salt, pepper, and spices. Cut the okra on a sharp diagonal into long ¼-inch-thick slices. Put the okra slices into the bowl with the flour mixture and combine, leaving a light dusting on each piece. Pour the egg mixture on top and mix with your hands, making sure to coat all surfaces. In batches, carefully lay loosely formed handfuls of 6 to 8 slices into the hot oil and cook for about 2 minutes, turning as necessary until the okra is golden brown and uniformly crisp. Drain on a paper bag, season with sea salt, and serve with the tomato relish. Heat the oil in a medium heavy non-reactive pot over medium heat. Add the mustard seeds and garlic. Cook over medium-high heat until the garlic is turning light golden brown and the seeds are popping. Add the cayenne and turmeric. Cook for 10 to 20 seconds and then add the tomatoes, salt, vinegar, and sugar. Simmer for 15 minutes or until the tomatoes are soft and the relish has thickened slightly

FRIED OKRA WITH INDIAN SPICES AND HOT TOMATO RELISH

Steps:

• In a small pan over medium heat, lightly toast the coriander, fennel, and clove until fragrant, 1 to 2 minutes. Allow to cool completely; then grind and set aside. Toast the cumin seeds in the same fashion and add them to the ground spices.
• Fill a deep, heavy stockpot with about 3 inches of oil. Heat the oil over medium-high heat until a deep-fat thermometer reads 350°F.
• Beat the egg in a small bowl and whisk in the buttermilk and serrano chile. In a medium bowl, combine the chickpea flour, all-purpose flour, salt, pepper, and spice mixture.
• Cut the okra on a sharp diagonal into long 1/4-inch-thick slices. Put the okra slices into the bowl with the flour mixture and combine, leaving a light dusting on each piece. Pour the egg mixture on top and mix with your hands, making sure to coat all surfaces. In batches, use a large slotted spoon to carefully lay loosely formed handfuls of 6 to 8 slices into the hot oil and cook for about 2 minutes, turning as necessary until the okra is golden brown and uniformly crisp. Drain on a clean brown paper bag, season with sea salt, and serve with the tomato relish.
• Heat the oil in a medium-size heavy nonreactive pot over medium-high heat. Add the mustard seeds and garlic, and cook until the garlic is turning light golden brown and the seeds are popping, about 2 minutes. Add the cayenne and turmeric. Cook for 10 to 20 seconds, and then add the tomatoes, salt, vinegar, and sugar. Simmer for 15 minutes, or until the tomatoes are soft and the relish has thickened slightly. Serve hot.