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Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.)
Fry 8 to 10 minutes, stirring occasionally, to make sure all sides are golden and fried. Drain on prepared baking sheet. Add more oil between batches, as necessary.
When fried, plantains caramelize and get crispy on the outside while maintaining a beautifully soft and sweet texture inside. They're the perfect accompaniment to heartier Kwanzaa dishes like jerk ...
The okra pods are cut into slices and then tossed or dredged in cornmeal before frying in butter [13] or vegetable oil. [ 14 ] [ 4 ] Either deep frying and pan frying may be used. [ 1 ] More complex recipes involve dipping the okra in eggs or buttermilk prior to dredging in cornmeal or cornmeal and flour.
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Bhindi Fry (also called okra fry, fry okra, bhendi fry, bhindi masala or bharwan bhindi) is stir-fried okra (ladies' finger) that is slit and stuffed with spice mix such as garam masala and other locally available ground spices. This dish is stir-fried or sautéed slightly, which is distinct from batter-fried okra, which involves deep frying.
Just think about your favorite Indian dishes: fried samosas, fried Jalebis, paneer cheese sautéed in Manchurian sauce, chicken tikka masala kissed with ghee and heavy cream.
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