Crispy Fried Okra With Amchoor, Chile, and Cucumber Raita

Try this Crispy Fried Okra With Amchoor, Chile, and Raita recipe
okra

Jeremy Fenske

This Indian-inspired fried okra recipe is seasoned with a blend of pungent spices, and then gets dipped into a cool, cucumber raita before eating. — Angela Carlos, Cook Editor

This recipe is courtesy of Troy MacLarty, Chef/Owner Bollywood Theater.

4
Servings
265
Calories Per Serving
Deliver Ingredients

Ingredients

For the cucumber raita:

  • 1/2  cucumber, unpeeled, puréed in blender
  • 1/2  cucumber, unpeeled, finely grated
  • 1  Teaspoon  kosher salt
  • 1  Cup  drained yogurt (plain, whole milk yogurt, drained overnight in cheesecloth)
  • 1/2  Cup  whole milk
  • 1/2  Cup  water
  • 1/4  bunch cilantro, finely chopped
  • 1  Tablespoon  lime juice, to taste
  • Salt, to taste

For the fried okra:

  • 1  Tablespoon  kosher salt
  • 1  Teaspoon  amchoor (dried, ground green mangos)
  • 1  Teaspoon  Kashmir chile (can substitute for ½ teaspoon cayenne)
  • Vegetable oil, for frying
  • 1  Pound  okra, sliced thinly, approximately 1/8 inch thick
  • lemon wedges, for serving

Directions

For the cucumber raita:

Mix puréed cucumber, grated cucumber, and salt and allow to sit for 30 minutes.

Whisk together drained yogurt, milk, water, chopped cilantro, lime juice, and seasoned cucumbers. Adjust consistency by adding equal parts milk and water.

Consistency should be slightly thicker than heavy cream.  Adjust acid level with lime and seasoning with salt. The raita should not be seasoned too aggressively, as it is meant to be refreshing next to the heavily seasoned okra.

For the fried okra:

For the seasoning, combine the kosher salt, amchoor, and Kashmir chile, and set aside. 

Then, heat the vegetable oil enough to reach about 2 inches deep in a heavy cast iron pan to 350 degrees F.  

Fry the okra until lightly browned in color, about 3 to 4 minutes (will crisp up while cooling). 

Immediately toss with some of the salt mixture, to taste (tossing while hot will allow seasoning to stick while it cools, instead of falling off into bowl). Serve the fried okra with raita and lemon wedges.

 

Nutritional Facts

Total Fat
13g
19%
Sugar
6g
7%
Saturated Fat
5g
21%
Cholesterol
75mg
25%
Carbohydrate, by difference
14g
11%
Protein
22g
48%
Vitamin A, RAE
74µg
11%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
146mg
15%
Choline, total
106mg
25%
Fiber, total dietary
3g
12%
Fluoride, F
8µg
0%
Folate, total
25µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
267mg
38%
Selenium, Se
27µg
49%
Sodium, Na
1385mg
92%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
170g
6%
Zinc, Zn
2mg
25%

Fried Okra Shopping Tip

Southern food is a mixture of Native American, Creole, and European influences. Staples of this comfort food include corn (in all its forms), honey, chicken, pork, and seafood, all easily found at any neighborhood grocery store.

Fried Okra Cooking Tip

Southern and comfort food is often rich and heavy, be sure to include lots of greens and vegetables with these dishes.