Crunchy Okra Recipe with Chaat Masala – Indian Side Dish

Last Updated on 6 months ago by Neha Deshmukh

Crunchy Okra Recipe With Chaat Masala – Indian Side Dish

Introduction

Oh, okra! It gets a bad rap sometimes, doesn’t it? People worry about the sliminess, but trust me, when cooked right, it’s an absolute delight. This crunchy okra recipe with chaat masala is a family favorite – I first made it trying to recreate my dadi’s (grandmother’s) version, and it’s been a hit ever since. It’s the perfect side dish, bursting with flavor and offering a satisfying crunch. Get ready to fall in love with okra!

Why You’ll Love This Recipe

This isn’t your average okra dish. We’re aiming for serious crunch and a vibrant, tangy flavor thanks to the chaat masala. It’s quick to make, relatively easy, and a fantastic way to add some Indian flair to any meal. Plus, it’s a wonderful vegetarian and gluten-free option.

Ingredients

• 1 lb Okra
• 1 tbsp Oil
• ½ tsp Mustard Seeds
• ⅛ tsp Asafoetida (Hing)
• 1 tsp Chaat Masala
• Salt to taste
• Red Chili Powder to taste
• 2 cups Yogurt
• A few sprigs Cilantro, chopped
• Green Chilies to taste (optional)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Okra: Selecting the Best & Preparing It

Look for firm, bright green okra pods. Smaller pods tend to be less seedy and more tender. Don’t worry about a little fuzz – that’s perfectly normal! The key is to wash, dry thoroughly, and trim the ends. This helps minimize any potential sliminess.

Oil: Choosing the Right Oil for Frying

I prefer using a neutral-flavored oil like vegetable or canola oil for this recipe. You could also use peanut oil for a slightly nuttier flavor. About 15ml of oil is perfect.

Mustard Seeds: The Importance of Quality & Flavor

Fresh mustard seeds are crucial! They should be plump and have a strong aroma. Old seeds won’t pop as well, and you’ll miss out on that lovely nutty flavor.

Asafoetida (Hing): A Unique Spice & Its Benefits

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s fantastic for digestion and adds a unique depth to Indian dishes. A little goes a long way – about 0.5ml is all you need.

Chaat Masala: Regional Variations & Flavor Profiles

Chaat masala is a blend of tangy, spicy, and savory spices. Different brands and regions have slightly different variations, so feel free to use your favorite! It really brings the whole dish together.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, dry, and trim the ends of the okra.
2. Now, pulse the okra in a food processor until it’s finely chopped – but not pureed! We want some texture.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds.
4. Wait for the seeds to pop! This usually takes about 30 seconds.
5. Immediately add the asafoetida and chopped okra to the pan.
6. Season with chaat masala, red chili powder, and salt. Give everything a good mix.
7. Now, the patience part. Cook on low heat, stirring frequently, until the okra shrinks, becomes beautifully crunchy, and turns a lovely dark brown color. This takes about 15-20 minutes.
8. Let the cooked okra cool completely. This is important for maintaining that crunch.
9. While the okra cools, whisk the yogurt with salt, chopped cilantro, and green chilies (if using) in a serving bowl.
10. Just before serving, combine the spiced okra with the yogurt mixture. Don’t mix too early, or the okra will lose its crunch!

Expert Tips

• Drying is key: Seriously, make sure the okra is completely dry before chopping and frying.
• Low and slow: Cooking on low heat is essential for achieving that perfect crunch.
• Don’t overcrowd the pan: Cook the okra in batches if necessary to ensure even cooking.

Variations

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt alternative. Coconut yogurt works beautifully!
• Spice Level Adjustment: Adjust the amount of red chili powder to your liking. My friend, Priya, loves to add a pinch of cayenne pepper for extra heat.
• Festival Adaptations (e.g., Janmashtami): This okra is a wonderful offering during Janmashtami, a festival celebrating Lord Krishna’s birthday.

Serving Suggestions

This crunchy okra is fantastic as a side dish with dal (lentils), roti (Indian flatbread), or rice. It’s also delicious with grilled meats or fish. We often serve it as part of a larger Indian thali (platter).

Storage Instructions

Leftovers can be stored separately in an airtight container in the refrigerator for up to 2 days. The okra will lose some of its crunch, but you can re-crisp it in a low oven (around 180°C / 350°F) for a few minutes.

FAQs

What is the best way to prevent okra from becoming slimy?

Drying the okra thoroughly before chopping and cooking it on low heat are the two biggest factors. Don’t cover the pan while it’s cooking, and avoid adding any water.

Can I make this okra recipe ahead of time?

You can chop the okra and prepare the yogurt mixture ahead of time. However, it’s best to fry the okra just before serving to maintain its crunch.

What is asafoetida and where can I find it?

Asafoetida is a resin with a pungent smell, used as a flavoring agent in Indian cuisine. You can find it at Indian grocery stores or online. It often comes in powdered form or as a solid resin that you need to grind yourself.

Can I use a different type of chili powder?

Yes, you can! Kashmiri chili powder will give you a vibrant red color with mild heat. Cayenne pepper will add a significant kick.

How can I adjust the tanginess of the yogurt mixture?

Add a squeeze of lemon or lime juice to the yogurt mixture for extra tanginess. You can also use a thicker Greek yogurt for a richer, more tangy flavor.