During spring break - when we were in Florida, we had dinner at an Indian restaurant called Ishq at South Beach. Our appetizer was Crisp fried Okra with dried pomegranate (first pic). We have not tried deep fried okra before (other than the breaded variety), and it was delicious. I have wanted to make it at home since, but as I hardly ever deep-fry, haven't had a chance to make this dish. Last week, when I had some friends over for dinner, instead of deep-frying, I simply sauteed the okra till crisp, on my cast iron with high heat.
The paring knife was great in slicing the okra, then I added some rice flour, salt, green chili powder and Amchur - dried mango powder, for the nice tangy kick. I started with about a tea spoon of olive oil, but not anymore after that. All that yummy-ness without a lot of oil :)
I am sending this to Think Spice blogging event by Sunita for the Think Amchur hosted by Bhagyashri of Taste Buds.
No comments:
Post a Comment
Thanks for the comments, we appreciate them!