Christine Manfield: Crisp okra and pomegranate salad

AT A GLANCE

  • Serves 6 people

  • 200 gm okra, trimmed and sliced
  • 30 gm chickpea flour
  • 1 tsp each chilli powder, ground turmeric and chat masala (see note)
  • 1 garlic clove and 5gm ginger (about 1cm piece), pounded to a smooth paste with a little water in a mortar and pestle
  • For deep-frying: vegetable oil
  •  
  • Pomegranate salad
  • 180 gm cooked chickpeas
  • 250 gm pomegranate seeds (about 2 small pomegranates)
  • 50 gm coriander leaves
  • 50 ml lime juice
  • ½ tsp each chilli powder and chat masala
  • 1 tbsp olive or vegetable oil
01   For okra, combine ingredients (except okra and oil) in a bowl with 1 tsp salt and enough water to make a batter. Add okra, toss well to coat. Heat oil in a large saucepan or wok to 180C. Deep-fry okra until crisp, then drain on absorbent towel.
02   To prepare the salad, mix ingredients in a bowl, season to taste. Garnish with crisp okra and serve at room temperature.
Note Christine Manfield lists a recipe for chat masala spice mix in her book. You can buy a similar blend from Herbie’s Spices.

Tasting India by Christine Manfield, with photography by Anson Smart, will be published in October by Penguin Lantern ($89.95, hbk). Recipes have been reproduced here with minor GT style changes. Manfield hosts a 16-day “Tasting India” tour from Delhi to Hyderabad for Epicurious Travel starting 30 October.

This recipe is from the September 2011 issue of Australian Gourmet Traveller.

Recipe:

CHRISTINE MANFIELD

Photography:

ANSON SMART

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