Monday, February 6, 2012
Fried Okra / Dherosh Bhaja
Okra - 30
Oil - 2 tbsp
Nigella Seeds - 1/2 tsp
Green Chili - 2, finely chopped
Turmeric - a pinch
Wash the okras well. Dry completely. Cut into very thin roundels. Make the roundels as thin as possible. The thinner they are, the crispier they will turn out.
Heat 2 tbsp oil in a cast iron skillet. Add the nigella seeds and chopped green chili. Saute for a few seconds.
Now add the okra roundels, turmeric and mix well with the oil and spices. The okras get slimy in the beginning but slowly as they cook the sliminess goes away.
Keep turning them frequently. Once they get brown and crisp on all sides, they are done. Sprinkle some salt and remove from heat and serve immediately.