Crispy Okra With Caramelized Onions

 

I had read this recipe in Tarla Dalal’s book while I was generally turning pages in a bookshop. I had liked the recipe instantly and was waiting to try it. Last few days have been really low as I was down with viral fever. Everybody was surviving on bread, Maggi, ready to eat etc. and waiting for me to get well and enter the kitchen. I am still recuperating but have managed to cook something for the family.

This is basically a Sindhi recipe and calls for deep frying the Okra. But the technique with which it is fried makes the Okra crispy in a minimum oil. Now, I am sure this will catch everyone’s attention. This Okra can be served as a side dish with rice -daal and without the onions can be served as a starter.

The family enjoyed it with hot rice and daal, and have asked  to serve it as a  starter sometime.

Ingredients For The Okra (Lady’s Finger)

350 gms Okra

2 onions chopped

oil for frying

1/2 cup maize flour/wheat flour

3 tsp red chili pwd

1/2 tsp turmeric pwd

3 tbsp coriander pwd

2 tsp amchoor pwd

1 tsp cumin pwd

1/2 tsp cumin seeds

1/2 tsp sugar

salt to taste

 

Method

Head and tail the Okra, and make 6-8 vertical thin slices. Apply a little salt and leave it for 10 mins.

Spread the maize flour on the okra and mix properly. Fry in hot oil till crisp. Remove on an absorbent paper. The maize flour helps to reduce the absorption of oil and makes the Okra very crispy.

Heat 2 tsp of oil and add cumin followed by chopped onions. Saute and add the sugar and keep turning till they are nicely caramelized. Add chili, coriander, cumin, amchoor and turmeric pwds, adjust the salt. Put in the fried Okra and toss properly till all the spices get coated properly on the Okra.

Serve it right away with the rice and daal.

Tip-

In case you want to serve it as a starter, then just put a little red chili pwd and chaat masala on the fried okra, toss and serve.