Recipe for Crispy Fried Okra

Children often find it quite difficult to be fed vegetables. One way to introduce kids to vegetables is with fried coated vegetables like Japanese tempura. Fried chicken is a favorite of many , including the famous crispy, red -colored mamak fried chicken. In this recipe I will share a recipe for crispy fried mamak okra by using Mamak -style Farimal Marba Spice mix.

It is very easy to prepare because the Marba Farimal Spice mixture is complete with flour, salt and spices. All you need to do is cut the okra, mix with spices and fry. This recipe uses 400g of okra for 2-3 servings, although it looks like a lot of okra but okra will shrink after frying due to its high water content.

Ingredients for Mamak Fried Eggplant

400g Fresh okra

3 tablespoons of Marba Farimal Spices ala Mamak

20g curry leaves

Method

1. Cut off the stalk and end of the okra like this. Then we slice the okra thinly diagonally like this. The thinner we slice it, the more crispy it will become after frying. Thinly cut okra will have more surface area to be coated with spicy flour.
2. If you want to cut it round, you can too. I usually cut it half diagonally and half round to give a variety of flavors and textures after frying. The oblique ones are crispier while the round ones are softer when eaten.
3. For coating, put half of the eggplant first in a suitable container. Do not add all the okra at once as this will make it difficult for us to coat the okra evenly.
4. Add 1 tablespoons of Marba Farimal spice first. Shake the container so that the okra is completely coated with the spices. No need to add water or eggs. The moisture from the okra will mix with the spices to produce a coating.
5. Add the remaining okra, and the balance 2 tablespoons of Marba Farimal spice. Repeat the process of coating the eggplant. Use a spoon to make sure the okra and spices are well mixed, and set aside for 10-15 minutes.
6. The red color will be brighter after the spice absorbs moisture from the okra.
7. Heat the oil for frying. When the oil is hot to about 160C, add the eggplant. Don't fry too much in one go. If we fry too much, the temperature of the oil will drop too fast and the okra will not be able to crisp well.
8. Divide the clumped eggplants so that they cook more evenly.
9. When it looks crisp, okra can be taken out to be drained. Strain the remaining spices from the oil with a strained spoon. This will prevent the oil from smelling burnt and extend the life of the cooking oil.