Recipe: Fried Okra With Cucumber Raita
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
4 to 6 servings
Ingredients
  • ½ cup roughly chopped cucumber (½ medium cucumber)
  • ½ cup finely grated cucumber (½ medium cucumber)
  • 1 teaspoon kosher salt
  • 1¼ cups whole-fat Greek yogurt
  • ¼ cup finely chopped cilantro
  • 3 tablespoons fresh lime juice
  • 1 tablespoon kosher salt
  • 1 teaspoon ground amchoor
  • 1 teaspoon ground kashmiri
  • Canola oil, for frying
  • 1 pound okra, thinly sliced on a mandoline into ⅛-inch-thick pieces
  • 1 lemon, cut into 6 wedges
Directions
  1. Make the raita: In a blender, purée the chopped cucumber on medium-high speed until smooth. Transfer to a medium bowl, then add the grated cucumber and salt, and let sit for 30 minutes. Stir in the yogurt, cilantro and lime juice, and adjust the seasoning with salt as needed. Cover and chill until ready to serve. Makes about 2 cups.
  2. Make the salt mix: In a small bowl, combine the salt, amchoor and kashmiri. Set aside.
  3. Fry the okra: In a medium heavy-bottomed pot, pour enough oil to reach a depth of 2 inches. Heat the oil until a deep-fry thermometer reads 350°.
  4. Working in batches, fry the okra until golden brown and crisp, 1½ to 2 minutes. Using a slotted spoon, remove the okra and transfer to a paper towel-lined baking sheet. Season with the salt mixture while still hot. Serve with the raita and lemon wedges.