Crispy Okra with Chili-Lime Peanut Chutney
Motherland
4
15 minutes
20 minutes
Indian
Appetizer
Hot-roasted okra becomes crisp-edged and deeply savory, with a tangy peanut chutney bringing lime, chili and just enough richness.
Ingredients
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12 oz fresh okra
1½ tbsp neutral oil
1 tbsp rice flour
½ tsp ground cumin
½ tsp ground coriander
¼ tsp Kashmiri chili powder
½ tsp kosher salt
½ tsp chaat masala, to finish
Lime wedges, to serve
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½ cup roasted unsalted peanuts
½ cup cilantro, roughly chopped
1 small green chili, seeded if desired
1 small garlic clove
2 tbsp lime juice
½ tsp brown sugar or jaggery
½ tsp kosher salt
¼–⅓ cup water
Directions
Heat the oven to 450°F with an empty sheet pan inside.
Trim the okra and slice each pod lengthwise.
Toss with the oil, rice flour, cumin, coriander, chili powder and salt.
Carefully spread the okra cut-side down on the hot pan. Roast for 12 minutes, turn and roast for 6–9 minutes more, until browned and crisp at the edges.
Meanwhile, blend the chutney ingredients with ¼ cup water. Add more water 1 tbsp at a time until thick but spoonable.
Finish the hot okra with chaat masala and lime. Serve the chutney alongside.
