Crispy Fried Okra In Yogurt Sauce Recipes

CRISP OKRA IN YOGURT SAUCE

Steps:

• Heat 6 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry okra, stirring occasionally, until well browned and crisp, about 15 minutes. Transfer to paper towels to drain and season with 1 teaspoon salt.
• Purée coconut, 1/2 teaspoon mustard seeds, cumin seeds, and chile in a blender or food processor with enough water (1/2 cup to 1 cup) to form a fine paste.
• Bring coconut paste and yogurt to a bare simmer in cleaned skillet, stirring, then remove from heat.
• Heat remaining 1 tablespoon oil in a small heavy skillet over medium-high heat until it shimmers, then cook remaining 1/2 teaspoon mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as the leaves crackle for a few seconds. Stir spice mixture into coconut mixture in skillet, then stir in fried okra, then lemon juice. Season with salt.

CRISPY INDIAN OKRA

Steps:

• Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
• Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
• Serve sprinkled with chaat masala.

CRISPY GRILLED OKRA

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Wash and pat okra dry with a kitchen towel.
• Toss okra in olive oil and season with salt and pepper.
• Place okra on the preheated grill, perpendicular to the cooking grate, and cook for 2 minutes per side.

CRISPY FRIED OKRA IN YOGURT SAUCE

Steps:

• 1. Prepare the ginger-garlic paste. Prepare the okra: cut off a think slice of the stem end of each okra and discard, then cut the okra into 1/3-inch slices. (Cut off and discard the tips only if they look too brown.)2. Heat the oil in a wok until it registers 350°F to 375°F on a frying thermometer or a small piece of okra dropped into the hot oil bubbles and rises to the top immediately. Add the okra (in 2 batches, if needed) and fry until crisp and lightly browned, 2 to 3 minutes. Transfer to a bowl and mix well with the ginger-garlic paste.3. Discard all except 1 tablespoon oil from the wok (use this oil for other cooking, if you like.) Heat the oil and add the cumin, turmeric, and cayenne pepper. Mix in the yogurt-cornstarch mixture, a little at a time, stirring constantly to prevent it from curdling. Cook, stirring, until most of the yogurt evaporates and the sauce becomes thick, 3 to 5 minutes.4. Mix in the fried okra and salt, and cook about 5 minutes, until the flavors are blended. Transfer to a serving dish, top with the garam masala, and serve.VARIATION: A similar curry can be made using 1 cup canned tomato sauce and 1/2 cup coconut milk instead of the yogurt.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CAJUN FRIED OKRA WITH CREAMY CHILI SAUCE

Steps:

• OKRA-Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.).
• In a medium bowl, combine cornmeal, flour, House Seasoning, and Cajun spice.
• Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.
• Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.).
• Remove from oil, drain on paper towels, and then serve immediately.
• CHILI SAUCE-In a small bowl, combine all ingredients, stirring well. Cover and chill.
• HOUSE SEASONING-Mix ingredients together and store in an airtight container for up to 6 months.