When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TnlTasteOfTheWorld. Throughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Suvir Saran
Chef Suvir Saran is not only a chef, but also a cookbook author, educator, consultant, public speaker, and farmer. This New Delhi-born food lover is always striving to demystify Indian flavours to the American palate, a motive that beautifully materialised into Devi – the first Michelin-starred Indian restaurant in North America. In fact, this penchant for integrating cultures resonates in his restaurant, American Masala where Indian, American, and other world cuisines all find space under one roof. In an attempt of spreading this love for multi-flavoured foods, Chef Saran has even penned down four books, the latest of which is Instamatic, a chronicle of his journeys and his musings on the world today. The new book not only traces his culinary path but also reveals the inspiration behind his art.
For this episode of #TnlTasteOfTheWorld, Chef Saran displays yet another example of debunking Indian flavours by creating a crispy okra salad – a variation of the classic desi dish.
Ingredients
- 1/2 cup red onion
- 2 small tomatoes
- 1/4 cup cilantro (dhaniya)
- 8 cups of vegetable oil
- 500 grams okra (bhindi)
- 1 teaspoon cumin powder (jeera powder)
- 1 1/2 teaspoons chaat masala
- 1/2 teaspoon sweet paprika (deggi mirch)
- Lemon juice to taste
- Salt to taste
Preparation
- Slice the okra and red onion lengthwise into thin strips.
- Julienne quartered tomatoes.
- Finely chop cilantro.
- Lightly toast the cumin powder.
Recipe
- In a bowl, mix onions, tomatoes, cilantro.
- Add lemon juice to taste and mix.
- Add sweet paprika, cumin powder, and chaat masala. Mix well and keep aside.
- In a separate wok, heat the oil till it reaches 350°F.
- Next, fry the okra in batches for five to seven minutes, till it turns golden brown.
- Transfer the fried okra to paper towels to drain the excess oil.
- In a mixing bowl, combine the onion-tomato mixture with okra.
- Toss well, and serve hot.
Bayar Jain
Senior Content Manager
Equipped with a degree in Sociology (Honours) from the University of Delhi, and a post graduate diploma in English Journalism and Mass Communication from Xavier Institute of Communications, Mumbai, Bayar enjoys sharing stories of people, places, and different cultures. When not typing her travel tales, you can catch the hobbyist photographer capturing the next frame, dabbling in arts and crafts, or gushing over puppers and kittens.
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