Locomotoring

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