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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kurkuri Bhindi (Crispy Okra)
Categories: Pakistani
Yield: 4 Servings
2 lb Okra
1 c Neutral oil; up to 2 c
3/4 ts Coriander powder;
- or to taste
3/4 ts Salt; or to taste
1 Lemon; juice of
Cooking time: 60 minutes
This crispy kurkuri bhindi is one of my mother's specialties. It's a
delicious side that she would frequently serve alongside lamb roast
and fried rice.
Thinly slice each okra length wise in 4 to 6 parts. Spoon out the
seeds where you can.
Heat a non-stick wok, saucepan or skillet. Add oil until it's 2 to 3"
deep. Let it heat for a few seconds. To check if the oil is ready,
drop an okra to see if it rises.
Bring heat to medium-low and fry the okra in batches. Don't overcrowd
the pan. Fry until it browns slightly and becomes a deeper forest
green. Make sure it doesn't burn.
Drain on a paper towel. Season with salt and coriander powder, and
gently mix well.
Top with lemon juice right before serving.
Recipe by Maryam Jillani
Recipe FROM:
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