My daughter will eat okra in no other way!!
My aunt used to make these deep fried lady's finger with a mixture of chickpea flour /besan and different other flours like maida, cornflour. But rice flour gives the right amount of crispiness / crunch while besan gives a 'bhajji' taste.
I use only chilly powder, salt and asafoetida in my mixture. Turmeric powder is avoided as the oil (while deep frying) changes color and my neighbor (who gave me this recipe) is a Gowda Saraswath Brahmin, who seem to avoid Turmeric!
Look up other GSB recipes like their dal - thoy, if you don't believe me!
Recipe courtesy: Mrs. Vidya Sundaresh Kamath
Ingredients:
Lady's finger / okra / vendakkai - 250 gms
Rice flour - 3 tbsp
salt
Chilli powder - 1 tsp (or more)
Asafoetida powder - 1/2 tsp
Chaat powder (optional)
Oil for deep frying
Method:
Mix the rice flour with salt, chilli powder and asafoetida powder.
Cut each okra lenght-wise into 4 and then into 1 inch long pieces or into 1 cm rounds.
Mix this into the dry powders.
No need to add any water.
Keep aside for minimum 30 minutes.
The powders will stick to the vegetable.
Deep fry in hot oil and serve hot.
You can dust with chaat masala if you wish.
No comments:
Post a Comment