Crispy Okra Salad (Kararee Bhindi)

January 18th, 2011 § 0 comments

Serves 4

INGREDIENTS

Canola oil
1-pound okra, stemmed and thinly sliced lengthwise
½ small red onion, thinly sliced
1 medium or 2 small tomatoes, cored, seeded, and thinly sliced
¼ cup chopped fresh cilantro leaves
Juice of ½ lemon
1 teaspoon kosher salt
1½ teaspoons chaat masala

DIRECTIONS

Heat 2 inches of oil in a large heavy-bottomed pot to 350°F. Add a third of the okra, and fry until browned and crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate, and repeat with the remaining okra, making sure the oil temperature comes back to 350°F before frying additional batches.

In a large bowl, toss the okra with the onion, tomato, cilantro, lemon juice, salt, and chaat masala. Taste for seasoning, and serve immediately.

© Recipe Property of Suvir Saran

Tagged , , , , , , , , ,

Comments are closed.

What's this?

You are currently reading Crispy Okra Salad (Kararee Bhindi) at Recipes.

meta