Kararee Bhindi
Recipe information
Yield
Makes 4 servings
Ingredients
1
/2 small red onion, thinly sliced (about 1/2 cup)
1
medium or 2 small tomatoes, quartered, seeded, and roughly diced
1
/4 cup fresh cilantro, coarsely chopped
About 8 cups canola oil for frying
1
pound fresh okra, trimmed and cut lengthwise into thin strips
4
1/2 teaspoons fresh lemon juice (about 1/2 lemon)
1
/2 teaspoon salt
1
1/2 teaspoons chaat masala*
*Chaat masala is a blend of spices used most often in Indian street food. It is available at Indian markets or online at kalustyans.com.
Need to make a substitution?
Preparation
Step 1
In small mixing bowl, stir together onion, tomato, and cilantro. Refrigerate until ready to use.
Step 2
In wide, 4-inch-deep heavy pot over moderate heat, heat 1 1/2 to 2 inches oil until deep-fat thermometer registers 350°F. Fry okra in batches (returning oil to 350°F between batches) until golden brown, about 5 to 7 minutes. Transfer fried okra to paper towels to drain.
Step 3
In large mixing bowl, combine okra, onion-tomato mixture, lemon juice, salt, and chaat masala. Toss gently and serve immediately.