Crispy Okra: 20-Min Recipe

The late Arthur J Pais learns how to make Chef Hemant Mathur's Crispy Okra.
Prepared in just 20 minutes, fresh okra/lady's fingers are lightly fried and then seasoned to create a crunchy starter or side.

Ingredients

• 1 lb or ½ kg bhindi or lady's fingers or okra, stemmed and julienned lengthwise
• ½ small red onion, thinly sliced

Ingredients, continued

• 1 medium tomato, cored, seeded and julienned
• ¼ cup chopped fresh cilantro or mint leaves, for garnish
• Oil for deep frying

Ingredients, continued

• Juice of ½ lemon
• ½ tsp salt
• 1½ tsp chaat masala

Method

• Heat the oil in a large saucepan or a kadhai to 350°F or about 175°C.
• Ensure the pan is large enough for easy frying.

Method, continued

• Fry the okra in several small batches.
  Keep the oil temperature steady at 350°F.
• Toss the frying okra with a spatula in the oil gently to prevent sticking or burning.

Method, continued

• Fry each batch for about 5 minutes or until golden.
  Transfer the fried okra to a paper towel-lined plate.

Method, continued

• Toss with the chaat masala, tomatoes, onions, salt, corinader/mint and sprinkle the lemon juice on top.
  Serve immediately while crisp; Serves 2-3.