Crispy Shredded Okra With Tomato and Lemon
Published July 11, 2006
- Total Time
- 20 minutes
- Rating
- Comments
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Ingredients
Canola oil for frying
2 pounds okra, stemmed and quartered lengthwise
½ small red onion, thinly sliced
2 to 3 tomatoes, cored, seeded and thinly sliced
¼ cup chopped fresh cilantro leaves
Juice of 1 lemon, more to taste
½ teaspoon salt, more to taste
1 ½ teaspoons chaat masala, available at Indian markets, more to taste
Nutritional analysis per serving (6 to 8 servings)
12 grams carbs; 273 calories; 16 grams monosaturated fat; 7 grams polyunsaturated fat; 2 grams saturated fat; 26 grams fat; 5 grams fiber; 156 milligrams sodium; 3 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a heavy pot, heat 2 inches oil to 350 degrees. Place a thick layer of paper towels nearby. Working in batches to avoid crowding pan, fry okra until crisp, about 5 to 7 minutes. Seeds will swell and okra will be deeply colored at edges. Drain on paper towels.
- Step 2
In a serving bowl, toss okra together with onion, tomatoes and cilantro. Squeeze lemon juice over all, and mix in salt and chaat masala. Taste and add more lemon, salt and masala as needed.
Private Notes
Comments
Get a photo on this recipe so more people discover it! I made about a quarter of the recipe to share between two people and we both loved it. So glad to have discovered Chaat Masala through this recipe. I've used it on potatoes and popcorn as well.
I was looking for my book How to Cook Everything by Mark Bittman and after 2 moves it’s somewhere in this apartment. Luckily it’s here and this recipe is the bomb.
This recipe is notorious in my family for never getting to the table unless I am completely alone during the prep.
Get a photo on this recipe so more people discover it! I made about a quarter of the recipe to share between two people and we both loved it. So glad to have discovered Chaat Masala through this recipe. I've used it on potatoes and popcorn as well.