Thursday, March 28, 2024
ADVT 
Salads

Crispy Okra Salad (Kararee Bhindi)

Suvir Saran Darpan, 24 Jan, 2014 12:27 AM
  • Crispy Okra Salad (Kararee Bhindi)
Serves 4
 
This isn’t a traditional recipe, but something Panditji, my family’s Brahman chef, and I came up with when I was 10 years old. Originally we slit the okra in half lengthwise and marinated it with chickpea flour, lemon juice and spices. Since coming to the US, I have streamlined the recipe and now I find it more addictive than ever. Many of my friends proclaim it to be the ideal substitute to french fries. Although I think of this as a salad, others call it a sidedish. You can serve it as either.
 
• Canola oil
• 1 pound okra, stems removed and thinly sliced lengthwise
• 1/2 small red onion, thinly sliced
• 2 small or 1 medium tomatoes, cored, seeded and thinly sliced
• 1/4 cup chopped fresh cilantro
• Juice of 1/2 lemon
• 1 teaspoon kosher salt
• 1 1/2 teaspoons chaat masala
 
Heat 2 inches of oil in a large heavy-bottomed pot to 350°F. Add 1/3 of the okra and fry until browned and crisp, about 5 to 7 minutes. Transfer to a paper towel-lined plate and repeat with remaining okra, making sure the oil temperature comes back to 350°F before frying additional batches.
 
In a large bowl, toss the okra with the onions, tomatoes, cilantro, lemon juice, chaat masala and salt. Taste for seasoning and serve immediately.

MORE Salads ARTICLES

Chef Hari Nayak’s Chickpea, Mango and Watercress Salad

Chef Hari Nayak’s Chickpea, Mango and Watercress Salad
This recipe contains shredded raw mango. If you find getting hold of raw mangoes a challenge then you can easily substitute this with any other crunchy vegetable like radish

Chef Hari Nayak’s Chickpea, Mango and Watercress Salad

PrevNext