Some of you out there are lucky enough to have tasted my okra fries. The snack I make pretty much any time people come over. Hopefully you’ve also read the utterly harrowing story of how I “invented” them. Well all this to say, I enjoy breaded okra.
This recipe is really a variation on one of my mom’s invented recipes. My mom–being the awesome chef that she is–use to chop up okra in circles and just pan fry the pieces with some ground cumin and coriander. This is essentially what I was originally going to do, but at the last minute I added a secret ingredient to act as a makeshift low key tempura batter
Here’s a recipe for a really delicious way to enjoy okra and aubergine, spicy, tangy and crispy. Seasoned with millions of spices and coated with a light dusting of chickpea flour. Amazing Indian side-dish in just a few steps!
What you’ll need:
- Okra, washed, tops removed and cut into circles
- One large or a few baby aubergines, washed, cut into large diced pieces
- One small red onion
- Olive oil
- Your own personal spice mix! Example: garam masala, ground cumin, ground coriander, turmeric, crushed chilli flakes and salt.
- 1/4 cup of chickpea flour.
- Lime wedges
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What to do:
First wash and cut your veggies into chunks and slice the onion.
Drizzle the veggies with olive oil and sprinkle various spices and salt liberally.
Add about 3 tablespoons to 1/4 cup of chickpea flour and toss the veggies in the bowl until they’re all lightly coated.
Heat up some vegetable or canola oil in a frying pan with a large surface. Throw in the veggies and allow them to fry until they start to become golden brown.
If you’ve used a lot of olive oil you might want to drain the veggies on some paper towel before serving. Add a bit more salt, the squeeze of a lime wedge and serve!