Spending our time untethering the mind, getting the fidgets out, exploring the in-between ideas, and learning kintsugi.

Desi style Okra fritters

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Following recipe serves two –

  • Start with a dozen tender okra. Wash and dry thoroughly.
  • Slit open with a paring knife and stuff a pinch of the following spice mixture – 1 tsp salt, 1 tsp amchoor (dry mango powder), 1 tsp anardana (dry pomegranate seeds), 1 tsp toasted and crushed cumin, 1 tsp red pepper powder
  • Prepare a thin cake like batter by mixing 1 cup of besan (bengal gram flour) or chickpea flour with sufficient water, a pinch of salt, 1/2 tsp cracked pepper, 1/2 tsp anardana, 1/2 tsp crushed coriander seeds, 1/2 tsp nigella seeds, 1/2 tsp turmeric powder, 1/2 tsp of red pepper powder/flakes
  • Prepare a mustard oil bath for frying – 1-2 cups depending on your fryer.
  • Heat mustard oil to smoking.
  • Coat the okra in batter, a few at a time, and fry until golden.
  • Drain on a paper towel and serve with chutney.


Stuffing Okra with spices

Batter dipping okra (and eggplant from our summer garden)

Let drain

Serve with ketchup or your favourite chutney

Written by Som

August 11, 2011 at 2:51 pm

Posted in Cuisine, Food, South Asia

Tagged with , ,

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