Crispy battered okra in tangy sauce - perfect to eat on its own or serve with other dishes. Eat this okra dish with plain boiled rice and your favorite Daal (lentil dish) and you’ve got a tasty and nutritious meal.

Ingredients:
  • 500gms Okra
  • For the Batter:
    • 2 cups bengal gram flour (besan)
    • 1 tsp red chilli powder
    • 1 tsp Salt
    • 1 tsp Pomegranate powder
    • 1/3 tsp Cumin seeds
    • 1-2 cups Water
  • For the Sauce:
    • 2 Onions-chopped
    • 2 Tomatoes chopped
    • 2 slit Green chillies
    • 1 tsp Red chilli powder
    • 1/2 tsp Turmeric powder
    • 1/2 tsp Kalongi seeds
    • 1/2 tsp Mustard seeds
    • Coriander leaves-for garnishing
    • Dry Mint leaves
    • Salt to taste
    • Oil- for frying
Method:
  • Wash the okras under running water and pat dry with some kitchen towels. once dried,slit in the middle from the crown.Repeat for all okras and keep aside.
  • Meanwhile to the gram flour add salt,pomegranate powder,red chilli powder,cumin seeds.Mix it well. Divide the mixture into two half.First half is used for dry coating and the second half for the batter.
  • For the second half add water.Mix it well using a whisk as no lumps are formed and the batter should be of coating consistency. Keep it aside.
  • Now take first half of dry flour ,coat the okras one by one and keep aside.
  • Heat the cooking oil on a medium flame. Do not heat the oil too much as okra burns quickly when deep fried.
  • Dip the coated okra into the batter mixture and fry it until golden brown and crisp and drain of the excess oil on some kitchen towel.
  • For the Sauce-Heat little oil in a pan,add the bay leaves,kalongi seeds,mustard seeds,onions and stir well. Saute and brown the onions for few minutes.
  • Add in slit green chillies,salt,red chilli powder,turmeric powder,dry mint leaves
  • Thrown in the tomatoes.Once the tomatoes are liitle done,add 1 cup water.Cover and cook till tomatoes are soft and water evaporates.
  • Serve by pouring the sauce into a serving dish and top it with fried okras and sprinkle with gram masala powder or chaat masala.Garnish with coriander leaves.
  • Serve with rice and daal.