On the days one wakes up late, the only vegetables left at the morning market are either a little too old or beginning to wilt. This doesn’t mean that you can’t cook interesting dishes; in fact, this can inspire new ideas, like this fried okra recipe. Muhammad recommends old and dry okra for optimum crunch.
Deep-fried okra
by Tunku Muhammad Tunku FarahatOn the days one wakes up late, the only vegetables left at the morning market are either a little too old or beginning to wilt. This doesn’t mean that you can’t cook interesting dishes; in fact, this can inspire new ideas, like this fried okra recipe. Muhammad recommends old and dry okra for optimum crunch.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
20 stalks old, hard okra
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp fennel seeds
½ tsp whole black peppercorns
½ tsp turmeric powder
½ tsp fine salt
Sufficient cooking oil for deep-frying
Directions
- Shred the okra into long strands.
- With a mortar and pestle or in a spice grinder, grind the cumin seeds, coriander seeds, fennel seeds, and whole black peppercorns until they become a fine powder. Add the turmeric powder and salt, and mix well.
- Sprinkle the spice mixture over the okra pieces. Mix everything together thoroughly and let it sit while readying the oil for frying.
- In a wok or pan, pour in at least 1″ of cooking oil. Turn on the heat to medium and let the oil come up to temperature for at least 5 minutes.
- When the oil begins to shimmer, add a handful of marinated okra pieces—not too many at a time or they will cook unevenly. Separate any pieces that are stuck together and let them fry until golden brown, about 5-7 minutes. Turn the pieces over once in a while to ensure even frying.
- Remove and strain fried okra pieces. Place them in a dish lined with kitchen paper to absorb excess oil. Repeat step 5 until all the okra pieces are fried.
- Serve hot while still crunchy.
Ingredients
20 stalks old, hard okra
½ tsp cumin seeds
½ tsp coriander seeds
½ tsp fennel seeds
½ tsp whole black peppercorns
½ tsp turmeric powder
½ tsp fine salt
Sufficient cooking oil for deep-frying
Directions
- Shred the okra into long strands.
- With a mortar and pestle or in a spice grinder, grind the cumin seeds, coriander seeds, fennel seeds, and whole black peppercorns until they become a fine powder. Add the turmeric powder and salt, and mix well.
- Sprinkle the spice mixture over the okra pieces. Mix everything together thoroughly and let it sit while readying the oil for frying.
- In a wok or pan, pour in at least 1″ of cooking oil. Turn on the heat to medium and let the oil come up to temperature for at least 5 minutes.
- When the oil begins to shimmer, add a handful of marinated okra pieces—not too many at a time or they will cook unevenly. Separate any pieces that are stuck together and let them fry until golden brown, about 5-7 minutes. Turn the pieces over once in a while to ensure even frying.
- Remove and strain fried okra pieces. Place them in a dish lined with kitchen paper to absorb excess oil. Repeat step 5 until all the okra pieces are fried.
- Serve hot while still crunchy.
