Gochujang Kurkuri Bhindi
Ingredients
Ingredients:
- 175 g okra tops sliced off, and cut lengthways
- 3 tbsp gochujang paste
- 1 tsp light soy
- 1 tsp rice vinegar
- 1/4 tsp salt
- 1/2 tsp chaat masala
- Pinch of white pepper
- 3 tbsp gram flour
- 1 tbsp rice/corn flour
- 1 tsp water if needed
- 1 tbsp oil if airfrying/baking
- Oil for deep frying
Sesame mayo:
- 2 tbsp mayo I use a vegan mayo
- 1 tsp tahini
- 0.5 tsp honey
- 2 tsp water
Instructions
Method:
- Mix your gochujang, soy, vinegar, salt, chaat masala, and white pepper together until combined. If air frying or baking, add your tbsp of oil as well
- Add this to your sliced okra and fold till it is evenly coated
- Allow this to sit for 5 mins, the okra will release some moisture and will start to become sticky, this will help to bind your flours
- Next, add in your flours and fold until all evenly coated. If your batter is very thick and "clumpy", add 1-2tsp of water and continue to mix
- Deep fry for 2 mins, the okra should be gently bubbling throughout. It is not a quick fry- if your oil temp is too high, these will burn.
- Alternatively, bake in a preheated oven at 180'C for 12-15 mins, or air fry at 180'C for 7-8mins
- For the mayo, simply mix all ingredients together, the water is required to loosen the consistency
- Best served immediately.
Notes
Deep frying does lend the best results in terms of texture