Wednesday, July 14, 2010

Quick-fried Okra

This fast and easy okra dish was a staple of my childhood, just like the recipe for Quick-fried Potatoes that I posted a few months ago, and there was always a plateful lying around in the kitchen from which I’d sneak a handful. In the original recipe, the okra was deep-fried in golden, fragrant mustard oil and finished off with a simple dusting of salt. I’ve tweaked it to suit our health-conscious age and while the pungency of the mustard oil cannot be replicated, my amended shallow-fried recipe is just as irresistibly crunchy and delicious served on its own or as a topping over steaming rice and daal.

4 tbsp Olive oil
6–8 whole dried, red chillis
3 lbs Okra, cut into quarters lengthwise
Salt (to taste)
  1. Heat oil in a large skillet or saucepan. Add chillis and sauté until they blacken. 
  2. Add okra and fry briskly for about 10-12 mins until golden and cooked through. The okra should cover the pan in one layer only. If the pan is not large enough to accommodate all the okra, then fry them in batches. 
  3. Remove okra to a serving dish. Sprinkle salt and toss well. Serve immediately.

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