Crispy Okra Salad
Taken from Suvir Saran’s Crispy Okra Salad
You will need:
Canola oil for frying
1 lb. okra stemmed and julienned lengthwise
1 small red onion
thinly sliced1 medium tomato, cored, seeded, and julienned
1/4 cup cilantro chopped
Half a lemon
1/2 teaspoon salt
1/2 teaspoons chaat masala (available at Foods of India)
Heat at least two inches of canola oil to 350 degrees in large sauce pan. (You can gauge temperature with a deep-fry or instant-read thermometer.)(1) Fry okra until crisp in batches small enough to not crowd the pan (about 5 to 7 minutes). Allow the oil to return to 350 between batches.(2) Remove fried okra from pan with a slotted spoon and drain on paper towels, then toss in large bowl with onion, tomato, and cilantro.(3) Squeeze lemon juice over the salad, season with salt, and toss with chaat masala. Serves 4.
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I'll try to put a picture when I get a chance to cook it.
You will need:
Canola oil for frying
1 lb. okra stemmed and julienned lengthwise
1 small red onion
thinly sliced1 medium tomato, cored, seeded, and julienned
1/4 cup cilantro chopped
Half a lemon
1/2 teaspoon salt
1/2 teaspoons chaat masala (available at Foods of India)
Heat at least two inches of canola oil to 350 degrees in large sauce pan. (You can gauge temperature with a deep-fry or instant-read thermometer.)(1) Fry okra until crisp in batches small enough to not crowd the pan (about 5 to 7 minutes). Allow the oil to return to 350 between batches.(2) Remove fried okra from pan with a slotted spoon and drain on paper towels, then toss in large bowl with onion, tomato, and cilantro.(3) Squeeze lemon juice over the salad, season with salt, and toss with chaat masala. Serves 4.
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I'll try to put a picture when I get a chance to cook it.
posted by ThereIN at 9:12 PM
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