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Christine Manfield: Crisp okra and pomegranate salad


You'll need

200 gm okra, trimmed and sliced 30 gm chickpea flour 1 tsp each chilli powder, ground turmeric and chat masala (see note) 1 garlic clove and 5gm ginger (about 1cm piece), pounded to a smooth paste with a little water in a mortar and pestle For deep-frying: vegetable oil   Pomegranate salad 180 gm cooked chickpeas 250 gm pomegranate seeds (about 2 small pomegranates) 50 gm coriander leaves 50 ml lime juice ½ tsp each chilli powder and chat masala 1 tbsp olive or vegetable oil

Method

  • 01
  • For okra, combine ingredients (except okra and oil) in a bowl with 1 tsp salt and enough water to make a batter. Add okra, toss well to coat. Heat oil in a large saucepan or wok to 180C. Deep-fry okra until crisp, then drain on absorbent towel.
  • 02
  • To prepare the salad, mix ingredients in a bowl, season to taste. Garnish with crisp okra and serve at room temperature.
Note Christine Manfield lists a recipe for chat masala spice mix in her book. You can buy a similar blend from Herbie’s Spices.

Tasting India by Christine Manfield, with photography by Anson Smart, will be published in October by Penguin Lantern ($89.95, hbk). Recipes have been reproduced here with minor GT style changes. Manfield hosts a 16-day “Tasting India” tour from Delhi to Hyderabad for Epicurious Travel starting 30 October.

This recipe is from the September 2011 issue of Australian Gourmet Traveller.

The deluxe Amanbagh hotel outside Jaipur has a fabulous organic vegetable garden that grows much of the produce the kitchen needs. My friend Sally was general manager of the property for four years, and she always looked forward to the season after the rains when the okra started growing. This is one of her favourite salads; it’s perfect on its own or as part of a shared table. - Christine Manfield

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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