4 servings The sticky surfaces of cut okra grab onto this spicy, sour mixture. The result is succulent and can be served as a snack or appetizer with condiments.
Two 2 ½- to 3-inch cinnamon sticks, broken into shards
1 tablespoon whole cloves
(2 mace blades)
1 teaspoon grated or ground nutmeg
Two 2 ½- to 3-inch cinnamon sticks
½ whole nutmeg
2 tablespoons coriander seeds
1 tablespoon cumin seeds
8 green cardamom pods
1 teaspoon whole cloves
1 teaspoon black peppercorns
1 teaspoon fennel seeds
2 teaspoons ground ginger
2 bay leaves, crumbled
Sub-recipe steps
Place inside a thin, folded kitchen towel and smash with a rolling pin or a heavy skillet until lightly crushed: ¼ cup green or black cardamom pods
Collect the cardamom seeds and discard the pods. Alternatively, use: 1 tablespoon plus 1 teaspoon cardamom seeds
Combine the seeds in a spice grinder with: 2 tablespoons cumin or black cumin seeds; 2 tablespoons black peppercorns; Two 2 ½- to 3-inch cinnamon sticks, broken into shards; 1 tablespoon whole cloves; (2 mace blades); 1 teaspoon grated or ground nutmeg
Grind the mixture to a powder. Store in an airtight container.
About ⅓ cup
This blend is heavier on warm spices: cinnamon, cloves, and ginger. Add ½ teaspoon or so to dishes like Chana Masala, Palak Paneer, or Spinach Pakoras.
Place inside a thin, folded kitchen towel and crack into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; ½ whole nutmeg
Place a large skillet over medium heat and add the cinnamon and nutmeg pieces along with: 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 8 green cardamom pods; 1 teaspoon whole cloves; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds
Toast, stirring frequently, until the spices are fragrant and browned. Transfer to a plate to cool completely. Fish out the cardamom pods, crack them open by pounding them under the side of a knife. Collect the seeds within, and discard the pods. Place the seeds in a spice grinder along with all the other toasted spices. Add: 2 teaspoons ground ginger; 2 bay leaves, crumbled
Grind into a powder.
¼ teaspoon Indian red chile powder or cayenne pepper
1 tablespoon plus 1 teaspoon dried mango powder (amchur)
1 tablespoon black salt
½ teaspoon salt
(¼ teaspoon asafoetida)
Sub-recipe steps
Place a small skillet over medium heat and add: 1 tablespoon cumin seeds; (1 ½ teaspoons fennel seeds)
Toast, stirring frequently, until the seeds are fragrant and toasted. Transfer to a spice grinder and let cool completely. Add to the spice grinder: 1 tablespoon plus 1 teaspoon dried mango powder (amchur); 1 tablespoon black salt; ½ teaspoon salt; (¼ teaspoon asafoetida)
Stir together in a small bowl: 1 cucumber, peeled, seeded, and finely chopped; 1 cup plain yogurt; 1 tablespoon finely chopped mint; ¼ teaspoon ground cumin; ¼ teaspoon salt; (1 jalapeño or serrano pepper, seeded and diced)
Raita is best served fresh, but it can be prepared ahead and refrigerated, covered, for up to 1 day.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
1 1 teaspoon curry powder or Garam Masala
¼ teaspoon Indian red chile powder or cayenne pepper
(½ teaspoon amchur powder)
½ teaspoon salt
1 pound okra
½ inch vegetable oil
¼ cup chickpea flour
Lime juice to taste
1 (Chaat Masala)
1 (Raita, Cilantro-Mint Chutney, or Tamarind Chutney)
Let's Cook
Step 1.
Combine in a large bowl: 1 teaspoon curry powder or Garam Masala; ¼ teaspoon Indian red chile powder or cayenne pepper; (½ teaspoon amchur powder); ½ teaspoon salt
Step 2.
Wash, dry, and trim the stems off: 1 pound okra
Step 3.
Halve each pod lengthwise, transfer to the bowl with the spices, and toss well. Set aside. Preheat the oven to 200°F. Line a baking sheet with paper towels. Pour into a large skillet over medium-high heat: ½ inch vegetable oil
Step 4.
Heat the oil to 350°F, then reduce the heat to maintain the temperature and thoroughly toss the okra with: ¼ cup chickpea flour
Step 5.
Fry the okra in batches, without crowding the skillet, until golden brown, about 3 minutes. Transfer to the lined baking sheet and keep warm in the oven while you fry the rest of the okra. When all the okra has been cooked and drained, transfer to a serving plate and sprinkle with: Lime juice to taste; (Chaat Masala)
Step 6.
Serve hot. If desired, accompany with: (Raita, Cilantro-Mint Chutney, or Tamarind Chutney)
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