Throughout northern India, truck stops known as dhabas us dot the roads. At these spare rest stops and eateries, motorists recline on wood-presented beds put up with jute. For meals, wooden boards are laid over the beds, and host of filling, scrumptious, and affordable dishes are arranged atop them. Together with tandoori breads, you will find curries and stir-fries, similar to this quick dish of crisp-fried okra flavored with garam masala. coriander, chiles, and onions, that was offered to all of us by Sunder Singh Sorot, the chef-who owns Baba Dhaba around the Agra-Delhi Road. This recipe first made an appearance within our August/September 2014 special India issue .
Crisp-fried okra is flavored with garam masala, coriander, chiles, and onions within this quick north Indian recipe.
1 ⁄2 cup canola oil
12 cloves garlic clove, thinly sliced
4 chiles de rbol, chopped
1 small red onion, sliced
1 lb. okra, sliced " thick
1 tablespoons of. ground coriander
1 plum tomato, chopped
Kosher salt, to taste
Heat oil inside a 12" skillet over medium-high. Prepare garlic clove, chiles, and onion until golden, 4–6 minutes. Add okra, garam masala, coriander, tomato, salt, and cup water prepare until okra is crisp-tender, 3–4 minutes.