| By : Nidhi Agarwal ( Posted on :03 Oct, 2006 ) | Total Views : 386 | Previous | Next |
Ingredients:
500 gms okra (bhindi)
Juice of 2 lemons
1 tsp chili powder
1 tsp turmeric powder
2 tsp chaat masala
1 tsp ajwain seeds
1 tsp amchur powder
1 tbsp ginger-garlic paste
50 gms gram flour (besan)
Oil for frying
Salt to taste
2 tbsp ginger, julienned
5 green chilies, sliced.
Method:
Snip off both the ends of the okra and slit lengthwise. Spread the okra in a flat dish and sprinkle evenly with salt, lemon juice, chili powder, turmeric powder, chaat masala, ajwain, amchur powder and ginger-garlic paste.
Mix gently to coat the okra evenly. Sprinkle gram flour over the okra and mix it to coat the okra evenly. Divide into four portions.
Heat oil in a kadai until it is smoking. Add one portion of the coated okra slices, gently separating them with a fork, so they do not stick to each other. Fry till crisp and brown.
Repeat the process for the remaining okra slices. Garnish with ginger juliennes and green chilies. Serve hot with chapaties.
Serves: 4.
Preparation time: 20 minutes.
