LADY FINGER CHIPS

Ingredients

• 500 g Okra (washed, dried and cut into 1‑inch pieces)
• 3 Tbsp Vegetable Oil (for frying; use sunflower or canola oil)
• 1 tsp Salt (adjust to taste)
• 1 tsp Red Chili Powder (prefer South Indian style chili powder)
• 1 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 0.25 tsp Fenugreek Powder (adds a subtle bitterness)
• 2 Tbsp Rice Flour (helps create a light coating on okra)
• 1 Tbsp Chickpea Flour (Besan) (adds crispness; optional)
• 0.25 cup Coconut Pulp (freshly grated coconut)
• 2 Tbsp Toor Dal (Pigeon Peas) (dry, rinsed)
• 2 Green Chilies (slit lengthwise)
• 1 tsp Ginger (minced)
• 0.5 tsp Mustard Seeds
• 10 Curry Leaves (fresh)
• 1 cup Plain Yogurt (well‑beaten; can use low‑fat)
• 1 cup Water
• 1 tsp Lemon Juice (optional, for extra tang)

Instructions

1. Prepare the Okra

   Rinse the okra under cold water, pat dry thoroughly with a kitchen towel, then cut into 1‑inch (2.5 cm) pieces.

   Time: PT10M

2. Mix the Coating

   In a mixing bowl combine rice flour, chickpea flour, red chili powder, coriander powder, cumin powder, fenugreek powder, and salt. Add the okra pieces and toss until evenly coated.

   Time: PT5M

3. Fry the Okra

   Heat vegetable oil in a skillet over medium‑high heat (about 180°C). Add the coated okra in a single layer; fry for 8‑10 minutes, turning occasionally, until golden and crisp.

   Time: PT10M

   Temperature: 180°C

4. Set Fried Okra Aside

   Using a slotted spoon, transfer the fried okra to a paper‑towel‑lined plate to drain excess oil.

   Time: PT2M

5. Prepare the Buttermilk Gravy Base

   In the same pan, add a teaspoon of oil if needed, then add mustard seeds. When they start to pop, add curry leaves, sliced green chilies, minced ginger, and a pinch of fenugreek powder. Sauté for 30 seconds.

   Time: PT2M

   Temperature: Medium

6. Add Coconut and Dal

   Stir in the grated coconut, toor dal, and a splash of water (about 2 Tbsp). Cook for 3 minutes until the coconut turns fragrant and the dal softens slightly.

   Time: PT3M

   Temperature: Medium

7. Incorporate Yogurt

   Lower the heat, then whisk in the beaten yogurt gradually, followed by 1 cup water. Stir continuously to prevent curdling.

   Time: PT3M

   Temperature: Low

8. Simmer the Gravy

   Bring the gravy to a gentle boil, then simmer for 7‑8 minutes until the flavors meld and the sauce thickens slightly. Add lemon juice, if using, and adjust salt.

   Time: PT8M

   Temperature: Low

9. Combine Okra and Gravy

   Add the fried okra back into the saucepan, gently toss to coat with the buttermilk gravy. Cook for another 2 minutes just to warm the okra.

   Time: PT2M

   Temperature: Low

10. Serve

    Transfer to a serving bowl and garnish with a few fresh curry leaves. Serve hot with steamed rice or as a snack.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

5 g

Carbohydrates

18 g

Fat

12 g

Fiber

5 g