RECIPE :: Fried bhindi / Fried ochra
(2 servings)
Ochra is best eaten fresh as it tends to get a bit stringy and, to be fair, a bit nasty as I discovered when I first made this dish. When you use fresh ochra though this dish really works as it is coated in batter and shallow fried so that you get the soft ochra with the crispy batter.
Ingredients
Batter
4tbsp of gram flour,
2tbsp of curry powder,
1tsp of baking powder,
½ tsp of salt and
4tbsp of water.
6tbsp of sunflower oil and
200g of fresh ochra.
Method
| 1) |
To make the batter; combine the flour, curry powder, baking powder, salt and the water to make a smooth batter. |
| 2) |
Top ‘n’ tail the ochra then cut into 2 or 3 pieces, width ways, depending on their size. |
| 3) |
Now coat the ochra with the batter and leave to marinade for 30 minutes. |
| 4) |
Heat the oil over a medium heat until hot. Throw in the battered ochra and fry for 5-10 minutes or until the ochra has softened and the batter is a golden brown. |
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