From the first day ate at Dishoom’s Flagship restaurant in Shoreditch, I feel in love with their Okra Fries. Ever since we have been devouring these crispy, salty, savoury okra chips every time we visit.
Okra’s high levels of vitamin A, B vitamins (B1, B2, B6), and vitamin C, and traces of zinc and calcium, make it an ideal vegetable to eat during pregnancy. Okra also serves as a supplement for fibre and folic acid, so is a great superfood for the whole family.
I was never a fan of okra (bhindi, in Hindi). If it isn’t cooked well, it can result in a slimey, gluey texture which isn’t great. Okra actually has a mild flavor that some say tastes like the eggplant. Its texture though is very different simply because it is more fibrous and tender if picked at the right time. The slime that it has will also make the vegetable have a silky texture on your tongue. However, if cooked properly, like in this recipe there’s not a slither of glue or slime insight.
No more soggy, slimey, dried out or bland okra for us. This okra fries recipe is mouthwateringly good and moreish. It’ll have you coming back time and time again. Guaranteed.
