Today's recipe is another one from our Diwali feast. People have a very divided opinion about okra, some seem to like it and some just look at it as slimy stringy mess. But let me tell you a secret its all about how well you can pat dry it. Yes! If you try to cook okra when its wet you'll get a nice hot sticky mess, the best way to cook okra is to wash it well and then pat dry it well & then fry it a little bit. For this recipe I didn't worry about frying it because I was going to bake it. Its so easy, so delicious and all you have to do is watch an episode of your favourite show on Netflix while you wait for it to be ready.
SERVES 2
INGREDIENTS
1 cup (around 200g) Okra (make sure to get nice soft and long ones)
1/4 cup Besan (Chickpea flour)
1 tbsp Rice flour
1/2 tsp Turmeric
1/2 tsp Chilli powder (omit if you don't want heat)
1 tbsp lemon juice)
1/2 tsp Ajwain (Carom seeds) (substitute with cumin seeds or omit completely)
3 tbsp water
1 tbsp oil
1 tsp salt
METHOD
1. Preheat the oven to 220ºC and line a baking tray with aluminium foil.
2. Wash okra well and pat dry individual okra thoroughly. This will help in getting rid of the sliminess. Chop head and discard. Slice in thin strips and keep aside
3. In a bowl mix besan, rice flour, turmeric, chilli powder, royal chaat masala, ajwain, salt, oil. Give it a nice stir then add the okra and toss gently.
4. Add water 1 tbsp at a time until its mixed well.
5. Line the okra on the baking tray and bake it for 25-30 min until brown and crispy.
Garnish with some chopped coriander and squeeze some lemon juice. Serve with any dipping sauce.
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