recipes / crispy okra salad (kararee bhindi)

by NYC Editor, 12/03/2008

 
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Restaurant: Dévi
From Suvir Saran’s American Masala: 125 New Classics From My Home Kitchen

Ingredients

Canola oil
1 pound okra, stems removed and thinly sliced lengthwise
½ small red onion, thinly sliced
2 small tomatoes or 1 medium tomato—cored, seeded and thinly    sliced
¼ cup chopped fresh cilantro
Juice of ½ lemon
1 teaspoon kosher salt
1½ teaspoons chaat masala
Salt, to taste
Pepper, to taste

Directions

  1. Pour 2 inches of canola oil into a large heavy-bottomed pot and heat to 350ºF. Add a third of the okra and fry until browned and crisp, 5 to 7 minutes. Transfer to a paper towel–lined plate. Repeat with the remaining okra, making sure that the oil temperature returns to 350ºF before frying each batch.
  2. Transfer the okra to a large bowl; toss with the onion, tomato, cilantro, lemon juice, kosher salt and chaat masala. Season to taste with salt and/or pepper and serve immediately.

Serves: 4

THESE RECIPES ARE THIRD-PARTY SUBMISSIONS AND ARE PUBLISHED ON AN “AS IS” BASIS WITHOUT REPRESENTATIONS OR WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED. ANY USE OF THESE RECIPES IS DONE SOLELY AT THE USER’S RISK. USER AGREES THAT THERE ARE NO REPRESENTATIONS OR GUARANTEES THAT THESE RECIPES ARE ACCURATE, COMPLETE, RELIABLE, SAFE OR ERROR-FREE, AND USER AGREES TO HOLD HARMLESS NYC & COMPANY, THE CITY OF NEW YORK, AND THEIR RESPECTIVE AFFILIATES, AGENTS, OFFICIALS, EMPLOYEES AND ASSIGNS FROM ANY SUCH USE. THE RECIPES ARE PROPERTY OF THE RESPECTIVE OWNERS AND MAY NOT BE REPRODUCED, DISTRIBUTED OR USED FOR ANY COMMERCIAL PURPOSE WITHOUT EXPRESS WRITTEN CONSENT.

 

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    Dévi
    8 E. 18th St.
    Manhattan – Union Square
    NY 10003

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