How good is okra! Misunderstood by many, if cooked well it is amazing. This recipe is a crispy, spicy dish that is perfect for a snack. Gorgeous too.
In this recipe, the okra are first salted and drained, and then marinated in a simple spice paste before being drenched in semolina and fried. The semolina makes the okra quite crispy and the spices give them a little heat. It is a simpler version of this stuffed Okra recipe.
You might also like read about Okra, and then browse all of our Okra recipes here. Have a look at all of our Goan recipes. Explore our Indian recipes too. Or take some time to go through our easy Early Autumn recipes. Feel free to browse other vegetarian recipes from our first blog from 1995 – 2006 in the Retro Recipes series.
10 or more Okra
0.5 tspn turmeric powder
1 tspn chilli powder
tamarind water to make a paste
Slit the Okra through the middle to the top, but without splitting in two.
Apply salt inside the slit. Set aside to drain for at least a couple of hours. If they seem too salty, rinse briefly and drain.
Make a paste of the turmeric and chilli powders and the tamarind water. Marinate the okra in this paste, pushing some into the split, for at least 15 minutes.
At the time: Roll the okra in the semolina. In a frying pan or wok, add a little oil and fry the okra until cooked.
recipe notes and alternatives
Note that Okra can be cooked in this way without marinating in the chilli paste.