Porzi okra

This recipe has South Indian roots, where bindi or okra is very popular. This is the sort of thing parents make to get their children to eat vegetables.

Serves 4

Preparation time: 10 minutes Cooking time: about 15 minutes

500g okra, cut into 4 lengthways 11/2tbsp lemon juice

150g chickpea flour

1tbsp each mango powder and chilli powder

1/2tsp Gunpowder Spice Mix (p137) 20 curry leaves, toasted and ground to a powder

1 litre sunflower oil, for deep-frying 1tbsp chaat masala 1 In a bowl, mix the okra with the lemon juice and set aside. In a separate large bowl, mix the chickpea flour with the mango powder, chilli powder, gunpowder spice mix and curry leaves and a good pinch of salt. In small batches, coat the okra in the seasoned chickpea flour.

2 Pour oil into a deep, heavy-based pan suitable for deep-frying and set over a high heat until sputtering. Check oil is hot enough by adding one piece of coated okra – it should rise to top and crisp within 1-2min.

3 When oil is hot enough, fry coated okra in small batches for 3min until crisp and golden. Remove with slotted spoon and drain on kitchen paper. Continue until all the okra is cooked. Serve immediately with a sprinkling of chaat masala and a dusting of salt.