Anjali Pathak’s Crispy Sumac Okra
It’s hard not to love fried okra, and we love this version — spiced with sumac, turmeric and chile powder — from Anjali Pathak’s 2015 cookbook The Indian Family Kitchen, from which this recipe is adapted.
In Indian cooking, okra’s gooey tendencies are avoided by avoiding contact with water and salting the vegetable only after it has been cooked. If you do wash your okra before cooking, dry it completely before you begin. Pathak suggests simply wiping them with a damp cloth.
READ: Captivating, versatile and rich with meaning, okra is an intrepid citizen of the world
Serves 4 as a snack with drinks.
Ingredients
2 tablespoons all-purpose flour or chickpea flour (gram)
1 teaspoon ground turmeric
1/2 teaspoon chile powder
3 tablespoons canola or vegetable oil, plus extra if needed
8 ounces okra, sliced about 1/4 inch thick
Salt
2 teaspoons ground sumac
Instructions
1. In a medium bowl, combine the flour, turmeric and chile powder. Set aside.
2. Heat the oil in a medium skillet over high heat until it is very hot.
3. Test the temperature by dropping in a pinch of flour: It should sizzle enthusiastically. Turn the heat to medium. Toss the okra in the flour and spice mixture until the okra is evenly coated. Add about a third of the okra to the pan and fry for three or four minutes, stirring the okra, until it is golden brown. (You don’t want to add more than that, as it will cause the oil’s temperature to drop too much, making crispiness elusive. Adjust the heat as needed to keep the temperature constant.) Remove the okra with a slotted spoon or slotted spatula and let drain on paper towels. Repeat with the next to batches, adding more oil and bringing to temperature as necessary.
4. Sprinkle the sumac and salt to taste over the okra and serve immediately.
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RECIPE: Shrimp Sauté with Texas Vegetables
RECIPE: Marcus Samuelsson’s Spicy Okra
RECIPE: Charred Okra with a Little Spice
Anjali Pathak's Crispy Sumac Okra
Ingredients
- 2 tablespoons all-purpose flour or chickpea flour (gram)
- 1 teaspoon ground turmeric
- 1/2 teaspoon chile powder
- 3 tablespoons canola or vegetable oil, plus extra if needed
- 8 ounces okra, sliced about 1/4 inch thick
- Salt
- 2 teaspoons ground sumac
Instructions
- In a medium bowl, combine the flour, turmeric and chile powder. Set aside.
- Heat the oil in a medium skillet over high heat until it is very hot.
- Test the temperature by dropping in a pinch of flour: It should sizzle enthusiastically. Turn the heat to medium. Toss the okra in the flour and spice mixture until the okra is evenly coated. Add about a third of the okra to the pan and fry for three or four minutes, stirring the okra, until it is golden brown. (You don’t want to add more than that, as it will cause the oil’s temperature to drop too much, making crispiness elusive. Adjust the heat as needed to keep the temperature constant.) Remove the okra with a slotted spoon or slotted spatula and let drain on paper towels. Repeat with the next to batches, adding more oil and bringing to temperature as necessary.
- Sprinkle the sumac and salt to taste over the okra and serve immediately.
