|Nga Hsi Pyan|
Friday, March 23, 2018
|Fried Okra Smothered in |
Toasted Chickpea Flour
Keep the okra dry at all times, so wash the pods and dry overnight before cutting or wipe each pod dry before cutting. Toss the cut okra in sufficient amchur (dried mango powder) before cooking. Fry the okra in oil until de-alkalized before seasoning or adding chopped onions and tomatoes. Toss the cooked okra with toasted chickpea flour and toast some more until it turns golden brown.
To add a Burmese flavour to this dish, I seasoned the chickpea flour with dried shrimp powder and seasoned the okra with fish sauce instead of salt, before frying with onions, garlic and tomatoes.