The Ultimate Summer Recipe Courtesy Of The Cottage Cheese

As the temperatures rise and the days grow longer, the culinary world awakens to the vibrant flavours of spring and summer produce. Among the myriad of seasonal delights, Crispy Okra emerges as a quintessential dish that captures the essence of these sunny seasons. With its signature urban Indian flare, Toronto’s premier restaurant, The Cottage Cheese, has shared the perfect recipe for this delectable dish, embodying the epitome of culinary satisfaction during the sunshine seasons. 

A beloved dish in Indian cuisine, Crispy Okra satisfies all with its irresistible combination of textures and flavours. Made with turmeric, coriander powder, cumin powder, and even dry mango powder, and tender on the inside & delightfully crunchy on the outside, it’s simply a must-try. Whether enjoyed as a standalone snack or as a side dish, it’s the ultimate choice for those looking to explore the diverse and delicious flavors of Indian cooking. —Vita Daily

Crispy Okra

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Marination time: 30 minutes
• Total Cooking Time: 1 hour

Ingredients:

• 500 grams okra
• ½ teaspoon turmeric powder (ground turmeric)
• 1 teaspoon red chilli powder or paprika
• 1 teaspoon coriander powder (ground coriander)
• 1 teaspoon cumin powder (ground cumin)
• 1 teaspoon garam masala
• 1 teaspoon dry mango powder (amchur powder)
• 1 teaspoon chaat masala
• ½ cup gram flour (besan) or swap with chickpea flour
• salt – add as required
• 10 tablespoons oil or add as required, for frying the okra in batches.

 Preparation

1. Rinse the okra or bhindi in water for 3 to 4 times. Wipe them completely dry with a kitchen napkin. Trim off the crown and the base tip.
2. Slice each okra vertically into 4 pieces.
3. If you have small okra, slice it into 2 pieces. Place all your sliced okra on a large plate or bowl.
4. Now sprinkle all the spice powders one by one on the sliced okra. Season with salt according to taste.
5. Gently mix the spice powders with the okra with a spoon or spatula.Sprinkle the besan on the okra.
6. Again, gently mix the besan with the okra. The besan and the seasonings must coat the okra slices evenly.
7. Marinate the okra in this mixture for at least 20 minutes (up to an hour).

Making Crispy Okra Fry

1. In your wok or a frying pan, heat 2 to 3 tablespoons of oil.
2. Add a batch of marinated okra and fry. Depending on the size of the pan, you can fry in three to four batches. Add more oil if necessary while frying okra.
3. Fry the okra till golden brown and crisp on medium heat.
4. Consistently turn the okra so that it is fried evenly.
5. Once the fried okra is golden brown, remove it and place it on a paper towel to remove excess oil.
6. For the next batch again add 2 to 3 tablespoons oil or as required in the pan. Let the oil become medium-hot, and add the marinated bhindi. For each batch add 2 to 3 tablespoons oil or as required while frying.
7. If you like, you can also sprinkle lime or lemon juice on top of the crispy okra, black salt, or chaat masala.

Notes

1. For the best experience, consume this recipe while it’s hot or warm to savour the crispy texture.
2. As it stands, this recipe serves 4.
3. Opt for bright green, fresh, and tender okra pods for optimal results. Avoid using matured okra that may have become fibrous and stringy.
4. For baking Crispy Okra, Spread the marinated okra in a greased tray. Brush some oil on the top of the okra. You can also add 1 tablespoon oil to the marination mixture and mix it very well with the okra. Bake in a preheated oven at 180 degrees C/356 degrees F for 18 to 20 minutes or until the okra is crisp and golden. It’s essential to monitor the baking process closely, as oven temperatures vary, and the time required for baking may differ.