feed me vega
Recipe: okra fries
Indian cooking difficult or intimidating? No, not at all—in fact, quite the opposite! With his new (and irresistible!) recipes, Dan Toombs, aka The Curry Guy, shows how you can quickly and easily prepare incredible dishes from Indian cuisine without a mountain of ingredients and techniques. And: completely vegetarian. Serve it as a starter, side dish or even main course. Because this is so delicious, you’ll definitely want more…
door Lauretta Baarends
How to make the okra fries
- Cut off the ends of the okra. If you like longer fries, leave them as they are, or halve the okra for shorter fries.
- Cut each okra in half lengthwise and scrape out all the seeds. Then cut them into thinner strips.
- Make a batter with 8 tablespoons of the chickpea flour and 250 ml water, and whisk until smooth. Mix the remaining chickpea flour with the rice flour and all the spices (except the salt) thoroughly in a large bowl. Set aside.
- Heat a 10 cm layer of rapeseed oil in a large pan or wok over high heat. The oil is hot enough when an okra fry immediately starts to sizzle and floats to the surface.
- Dip the okra fries in the batter and sprinkle with the spice mixture.
- You will probably need to fry the okra fries in batches, depending on the size of the pan. In any case, don’t overcrowd the pan! Fry each batch for about 3 minutes, until the okra fries are crisp and golden brown. Drain on kitchen paper and keep warm while frying the remaining okra fries.
- Season with salt to taste and serve with a sauce of your choice.
Title: The Curry Guy Veggie
Author: Dan Toombs
Publisher: Good Cook
Price: €20,95
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