Crispy Fried Okra With Amchoor, Chile, And Cucumber Raita
Crispy Fried Okra With Amchoor, Chile, And Cucumber Raita
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 EditorThis recipe is courtesy of Troy MacLarty, Chef/Owner Bollywood Theater.
Servings
4
servings
Ingredients
- 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
- 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
- 6 lemon wedges, for serving
Directions
- 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 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.