CRISPI CHATPATI BHINDI  (SPICY CRISPY OKRA)

I learned this quick yummy OKRA side dish from my mom when she called me one day long distance just to tell me how excited she was to have found a new way to make "Bhindi".
It was not the usual tomatoes and onion laden slimy (although yummy) fried stuff or cooked sticky, with meat and gravy.
Instead this Bhindi was crisp and spicy! lemony and crunchy! and good enough to be devoured with a fork like a snack with an independent soul that did not depend on any roti or paratha!
I decided to try it right away as a side dish to Chicken karahi I was planning for dinner that day. This recipe is indeed befitting it's British name "Lady Finger". Dressed sophisticatedly, crisp and cultured  instead of the usual sloppy slimy stuff !! :)
You can see my enthusiasm is inherited ! :)
Well here is the recipe.

My Okras are surrounded here by salad leaves and red radishes from my husband's backyard garden.

INGREDIENTS:
OKRA   1 lbs  (After removing the stubby ends, slice lengthwise each okra into 4 long strips.)
ONION  1 large (thinly sliced)
LEMON/LIME juice  1/4th cup
Cumin roasted and crushed 1 tablespoon
crushed red chilli peppers 1/2 teaspoon
salt to taste
Olive Oil as little as you want for sauteing
chaat masala (optional) 1 tbsp

METHOD:
Fry and toss Okras in a pan with Olive oil until crisp and crunchy. Will be browned a little too.
Remove onto a bowl.
Use same pan and a little more oil to fry the onions until crispy red/brown. Don't over do it or else will burn quickly.
Pour the Okras back into the pan with onions. lower the heat, add salt, crushed red chilli peppers, crushed and roasted cumin and lemon juice.Toss well for just a few seconds. Remove onto a serving dish.
For that extra chatpati kick sprinkle chaat masala too.
Serve warm or cold.
Enjoy !!

KILLER TIP!
Try the same recipe with CORN and/or PEAS  instead of OKRA !  You can call these a healthier version of comfort food!

Goodbye for now with this funny parody of "Oprah" by captainscratchy.com