A tasty spiced crispy okra side dish. Coconut and chickpea flour not only add to the taste and crispiness but also absorb the excess moisture to yield non-slimy okra.
Course: Side Dish
Keyword: okra, okra recipes
Author: Teenuja Dahari - veganlovlie.com
350gokracut into 1-2 cm or 1/2 inch pieces across
2tablespoonscoconut flouror desiccated coconut
1tablespoonchickpea flouror gram flour/besan
1tablespoonlemon juiceor tamarind juice
1/2teaspooncoriander seed powder
1/2teaspoonsaltor to taste
Wash the okra while still whole. Then pat dry them on a paper towel or clean cloth. Cut the stems off, then cut into 1-2 cm or ½ inch pieces across.
Mix the coconut flour, chickpea flour, turmeric and paprika in a small bowl. Set aside.
In a skillet on medium high temperature, heat the oil. Once the oil is hot (but not fuming), add in the okra and stir. Make sure the skillet is large enough so that the okra fit on one layer.
Cook on medium high heat while stirring every 5 minutes or so until the okra is half-cooked (about 12 - 15 minutes, depending on how tender the okra are). They will slightly shrink and will be a little darker in colour.
Add the lemon juice. Immediately add the salt followed by the flour and spice mixture and stir.
Cook for another 5 – 8 minutes, until the chickpea flour is nicely roasted.