Fried Okras
Pane-Bistecca
Fried okra, okra, vegetable marshmallow, ladyfingers, bhindi, quiabo, quimbombo, or bamya—this vegetable has many names. It is not as well known in Europe as it is in Asia, where it is often used. I like it very much! That’s why I served it to my family once again.
I served them with an Indian dinner, because okra is often found in India. They are very easy to make, and if you don’t want to use Indian spices, you can simply season them with salt and pepper.
Don’t worry about the slimy liquid in okra; it disappears when you fry it. I usually fry okra precisely because of this slimy substance, which I don’t like at all. I also don’t like okra very much when it has been cooked soft in a sauce; for me, okra has to be crispy somehow.
I served them with an Indian dinner, because okra is often found in India. They are very easy to make, and if you don’t want to use Indian spices, you can simply season them with salt and pepper.
Don’t worry about the slimy liquid in okra; it disappears when you fry it. I usually fry okra precisely because of this slimy substance, which I don’t like at all. I also don’t like okra very much when it has been cooked soft in a sauce; for me, okra has to be crispy somehow.
Ingredients
approx. 25 fresh middle sized Okras
4 tbsp Flour (can also be gluten-free)
4 tbsp Chickpea Flour
½ tsp Garam Masala
½ tsp Salt
1/4 tsp Chili
Oil for frying
Instructions
1
Step 1
Mix the flours with the spices.
2
Step 2
Cut off the ends of the okra, then cut the okra lengthwise in half, or if they are very thick, cut them into thirds. I shook them lightly so that not too many seeds would mix with the flour. Mix the cut okra with the flour mixture.
3
Step 3
Heat the oil in a large pan and fry the okra on all sides until brown. Serve immediately.
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