veg
serves 4
375g / 13oz okra ( aka - ladies fingers, bhindi or gumbo )
175g / 6oz onions
50g / 2 oz polenta ( cornmeal )
2 tsp ground coriander
2 tsp ground cumin
1-11/2 tsp chili powder
1/2 tsp ground turmeric
1 tsp salt or to taste
oil for deep frying
Wash, trim and top the okra. Slice diagonally into 3 or 4 pieces according to their size.
Peel the onions and cut them into half rings and then separate them.
Mix the remaining ingredients together, excluding the oil !. Put the okra and onion into a mixing bowl and add the spiced cornmeal mixture. Using your fingers mix the ingredients thoroughly. Don't be tempted to add water, the mixture should be dry, yet stick to the vegetables.
It is best Not to use a deep fat fryer for this recipe, so use a frying pan with about 2.5cm / 1in depth of oil. Heat the oil until it is hot but not smoking, and fry the okra in batches until crisp and golden brown, being careful not to overload the pan. Drain on absorbent paper.