Once in a while I crave bhindi masala and will forego my usual saag paneer or malai kofta at an Indian restaurant. But, I have never bought nor cooked okra myself until this interesting and somewhat intimidating vegetable (in its potential slime factor) showed up in my CSA bag over the summer. What to do? Well, if developing a taste for sweet tea doesn’t make me that much closer to being a Southerner after living in NC for 6 years, then fryin’ up some okra should! I found some inspiration from allrecipes.com and fried up a batch. Y-U-M. The cornmeal breading was perfectly seasoned with whatever I grabbed from the spice cabinet. I think I ended up adding Lawry’s seasoning salt, garlic salt, and lemon pepper. It smelled like popcorn while cooking and, in fact, I popped these puppies in my mouth like said popcorn! As did my husband (who steers clear of bhindi when I get it) and daughter. Just as good, if not better, than the fried okra I’ve ordered in those Southern restaurants where it’s often the only vegetarian item on the menu.
